A plate full of fluffy homemade pancakes is a great start to any morning and they get even better with bright orange and creamy ricotta. Orange zest and juice provide a double dose of citrus while ricotta makes these pancakes extra luxurious. My Orange Ricotta Pancakes are easy to make, delicious and perfect for your next breakfast or brunch.
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Homemade pancakes are one of my favorite weekend breakfasts (take a look at my Strawberry Dutch Baby Pancakes, Caramel Apple French Toast Casserole and Orange Pecan French Toast Casserole for other great weekend breakfasts) and these pancakes come together in a snap. The combination of buttermilk with baking powder and baking soda makes these pancakes extra fluffy while the ricotta cheese makes them light and tender. These pancakes are delicious topped with maple syrup, fresh berries or whipped cream (or my Raspberry Compote!).
Ingredients for Orange Ricotta Pancakes
- all purpose flour
- baking powder
- baking soda
- kosher salt
- buttermilk
- ricotta cheese
- orange juice
- large egg
- vegetable oil
- orange zest
- vanilla extract
How to Make Orange Ricotta Pancakes
In a large bowl whisk together the all purpose flour, baking powder, baking soda, and salt. In a separate bowl mix together the buttermilk, ricotta, orange juice, egg, oil, vanilla extract and and orange zest. Add the flour mixture to the wet ingredients and whisk until everything is just incorporated (a few lumps are fine).
Set the batter aside to rest for 10 minutes (This allows the acid in the buttermilk to react with the baking powder and baking soda to create bubbles that will give you those super thick and fluffy pancakes). While the batter is resting preheat your griddle over medium heat and grease with butter or cooking spray.
Measure out the pancakes using about 1/3 cup of batter. Cook each pancake about 3-4 minutes until the tops of the pancakes have bubbles and the edges are dry. Flip the pancakes and cook for another 2-3 minutes or until golden. Serve as desired.
Freezing and Reheating Pancakes
If you have extras these pancakes can be frozen and taste great reheated later. To freeze pancakes place them on a baking sheet in a single layer and freeze for 30 minutes. The pancakes can then be placed in a resealable freezer bag for up to 3 months.
To reheat pancakes in the microwave place 1-4 pancakes on a micorwave safe plate, cook for 30 seconds for 1-2 pancakes or 60 seconds for 3-4 pancakes.
To reheat pancakes in the oven place pancakes in a foil packet or on a baking sheet covered with foil and bake at 350 degrees F for 10 minutes.
If you like these Orange Ricotta Pancakes be sure to take a look at some of my other recipes!
Baileys Irish Cream Coffee Cake
If you make these Orange Ricotta Pancakes please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Orange Ricotta Pancakes
Equipment
- 2 mixing bowls
- 1 griddle or large skillet
Ingredients
- 1½ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 cup buttermilk
- 1 cup ricotta cheese
- ½ cup orange juice
- 1 large egg
- 2 tbsp vegetable oil
- 1 tbsp orange zest
- 1 tsp vanilla extract
Instructions
- In a large bowl whisk together the all purpose flour, baking powder, baking soda, and salt. In a separate bowl mix together the buttermilk, ricotta, orange juice, egg, oil, vanilla extract and and orange zest. Add the flour mixture to the wet ingredients and whisk until everything is just incorporated ( a few lumps are fine).
- Set the batter aside to rest for 10 minutes. While the batter is resting preheat your griddle over medium heat and grease with butter or cooking spray.
- Measure out the pancakes using about 1/3 cup of batter. Cook each pancake about 3-4 minutes until the tops of the pancakes have bubbles and the edges are dry. Flip the pancakes and cook for another 2-3 minutes or until golden. Serve as desired.
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