Delicate, melt-in-your mouth pancakes are made fluffy and delicious with ricotta, orange, and cinnamon. These fancy pancakes shouldn’t be missed!
There’s pancakes and there is pancakes. These pancakes are pancakes, if you know what I mean. They’re light and fluffy, but also doughy and satisfying at the same time. The secret ingredient that makes ’em that way is in the title–ricotta!
It’s a rare occasion that I have leftover ricotta, but I just so happened to have a half cup or so left from a pasta recipe I tried and I didn’t want it to go to waste. That would be so sad! I wanted to try baking with ricotta, but breakfast sounded better… so pancakes it was! I’ve made greek yogurt pancakes and sour cream pancakes before and honestly, the texture is pretty similar. The batter is thick but the pancakes cook beautifully and aren’t tough at all. My recipe uses a liberal amount of orange zest/juice and a touch of cinnamon for a pop of flavor, but you really can flavor these however you’d like–another type of citrus, perhaps, or some fresh berries, or chocolate… Mmm! The possibilities are endless. If I were you, I’d try them out this weekend. 🙂 I would, but I’ll be busy moving. Wish me luck! 🙂
one year ago: Blueberry Multigrain French Toast Bake
two years ago: Maple Berry Overnight Oats
three years ago: Cinnamon Carrot Muffins
four years ago: Springtime Linguine
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- zest of 1 orange
- pinch of cinnamon
- pinch of salt
- 3/4 cup milk
- 1/2 cup ricotta cheese
- 1 egg
- juice of 1/2 an orange
- 3 tablespoons butter, melted [or oil]
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- butter or oil, for cooking
- maple syrup or powdered sugar, for serving
Heat a large skillet over medium-high heat.
In a large bowl, combine flour, baking powder, orange zest, cinnamon, and salt. In a smaller bowl, whisk together milk, ricotta, egg, orange juice, butter, maple syrup, and vanilla. Make a well in the dry ingredients and pour in wet ingredients. Gently stir until just combined.
When skillet is hot, grease with oil or butter. Spoon batter in 1/4 cup increments on skillet, spreading if necessary. Cook for 1-2 minutes per side, until golden brown.
Serve with additional maple syrup or powdered sugar.
9 thoughts on “Ricotta Pancakes”
Pancakes are great!
These sound wonderful! Ugh, best of luck moving, what a pain! But a new house is SO exciting, I’m jealous. 🙂
thank you! we love it already! i’m so glad the move is over though….major pain. ha.
Anything that makes my pancakes hearty is a friend!! These look amazing!
I can just imagine how fluffy that ricotta must make these pancakes. Why have I not tried that yet??
🙂 they are fabulous! thanks!