Orange Ricotta Pancakes
Delightful and fluffy pancakes combining the creamy texture of ricotta with the zesty flavor of fresh oranges, perfect for breakfast or brunch.
Ingredients
Pancake Batter
- 1 cup ricotta cheese Well-drained for best texture
- 1 large orange Zest and juice
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk Or your preferred milk alternative
Cooking
- as needed Butter or oil For cooking the pancakes
Instructions
Preparation
- Start by gathering all your ingredients. Make sure your ricotta cheese is well-drained for the best texture.
- In a large bowl, combine ricotta cheese, eggs, orange zest, orange juice, sugar, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
- Slowly pour in the milk, mixing until you achieve a smooth batter. Avoid overmixing to keep the pancakes light and airy.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, around 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Repeat with the remaining batter.
Serving
- Serve warm with your favorite toppings such as powdered sugar, fresh fruit, Greek yogurt, maple syrup, or chopped nuts.
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Notes
If you have leftover pancakes, allow them to cool completely before stacking with parchment paper between. Store in an airtight container in the refrigerator for up to three days or freeze for longer storage.