Orange Ricotta Pancakes
Delightfully fluffy pancakes made with ricotta cheese and fresh orange juice, perfect for a wholesome breakfast or brunch.
Ingredients
Wet Ingredients
- 1 cup ricotta cheese Use whole milk ricotta for creaminess.
- 1 medium orange, zested and juiced Freshly squeezed juice preferred.
- 2 large eggs Room temperature for best results.
- 1 teaspoon vanilla extract Use pure vanilla for richer flavor.
- ½ cup milk (or milk alternative) Adjust for batter consistency.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour.
- 2 tablespoons sugar
- 2 teaspoons baking powder Ensure it's fresh for optimal rise.
- ½ teaspoon salt
For Cooking
- as needed Butter or oil for cooking For a golden crust.
Instructions
Preparation
- In a large bowl, mix the ricotta cheese, orange zest, orange juice, eggs, and vanilla extract until smooth.
- In another bowl, combine the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing.
- Slowly fold in the milk to achieve a batter that is thick yet pourable.
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
- Pour approximately ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Transfer cooked pancakes to a plate and repeat with remaining batter.
Notes
Serve with maple syrup, fresh fruits, whipped cream, or nuts for added flavor. Ensure all ingredients are at room temperature for the best texture.