Ricotta Orange Pancakes
If there’s one breakfast that always feels a little special without any extra effort, it’s these ricotta and orange pancakes!
They’re soft, fluffy, and full of fresh orange flavor, with that creamy touch from ricotta that makes them so good.
The ricotta makes the pancakes extra fluffy and light, while the lemon adds a fresh, citrusy flavor that keeps them from feeling too heavy.
They’re perfect for a slow weekend breakfast, but honestly, they come together so quickly you can even make them on a weekday.
Serve them warm with a drizzle of honey, fresh berries, or just a dusting of powdered sugar, and you’ve got one of the easiest Italian pancakes to fall in love with.
If you want to go all in, you can start by making your own homemade ricotta (it’s easier than you think!), or use any good-quality store-bought one.
And if you love cooking with ricotta as much as I do, you might also enjoy my creamy ricotta lemon pasta, my soft and chewy ricotta cookies, or a classic ricotta cheesecake for dessert.
Ingredients
You only need basic pantry ingredients plus fresh ricotta and orange to make these soft and fluffy pancakes.
Here below you can find my ingredient tips:
- Eggs: Use room temperature eggs for a smoother batter and fluffier pancakes.
- Ricotta: Go for fresh full-fat ricotta cheese for the best creamy texture. If it’s watery, drain it first.
- Sugar: Just a little sugar is enough to lightly sweeten the pancakes without overpowering them.
- Milk: Whole milk gives the best flavor, but you can use any milk (or oat milk) you have on hand.
- Baking powder: A little baking powder will help your pancakes rise nicely and stay light.
- Flour: Regular all-purpose flour or Italian 00 flour work perfectly for soft, tender pancakes.
- Orange: Use fresh, organic orange and zest only the yellow part for the best flavor.
- Olive oil: Use a good extra-virgin olive to add a beautiful and subtle aroma.
How to make ricotta orange pancakes
These orange ricotta pancakes are quick and easy to make, with just a few simple steps.
Here below you’ll find the simplified recipe with step-by-step pictures.
Scroll down to the end of the post for the full printable recipe.
STEP 1. In a bowl, whisk the eggs and sugar until slightly light and foamy. Add the ricotta and mix gently to combine.
STEP 2. Pour in the milk, then add the flour, baking powder, orange zest and juice. Mix just until you have a smooth batter.
STEP 3. Heat a lightly buttered skillet over medium heat. Spoon a couple of tablespoons of batter into the pan.
STEP 4. Cook each lemon pancake for 3–4 minutes until golden underneath, flip, and cook for another 1–2 minutes.
Storage tips
These orange pancakes taste best fresh off the pan, when they’re soft and fluffy.
But if you have leftovers, here’s how to store and reheat it:
- In the fridge: Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat them in a pan over low heat or in the microwave for a few seconds until warm.
- In the freezer: Let the pancakes cool, then place them in a freezer-safe container with parchment paper between each one. Freeze for up to 2 months.
- To reheat: From the fridge, warm the pancakes in a pan over low heat or in the microwave for a few seconds. From frozen, reheat them in a pan, oven, or toaster until hot and warmed through.
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Recipe
Ricotta Orange Pancakes
Ingredients
- 2 medium eggs, room temperature
- 100 g ricotta cheese, about ½ US cup
- 20 g sugar, about 1½ tablespoons
- 40 ml milk, about 3 tablespoons
- 2 tablespoons fresh orange juice
- 1 tablespoon olive oil
- 6 g baking powder, about 1½ teaspoons
- 100 g all-purpose flour, about ¾ US cup
- Zest of ½ orange
- 1 pinch fine sea salt
- butter, for cooking
Instructions
- In a large bowl, whisk the eggs with the sugar until the mixture becomes slightly light and foamy.
- Add the ricotta and gently whisk just until combined. Pour in the milk, orange juice and olive oil and stir briefly until smooth.
- Sift in the flour and baking powder a little at a time, then add the orange zest and a pinch of salt. Mix only until the batter is just combined, without overmixing.
- Lightly brush a large skillet with butter and place it over medium heat. Once hot, spoon a couple of tablespoons of batter into the pan and gently spread into a round shape.
- Cook for 3–4 minutes on one side, until the base is golden, then flip and cook for another 1–2 minutes on the other side.
- Transfer to a serving plate and repeat with the remaining batter until all the pancakes are ready. Serve warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just made these for breakfast, soooi fluffy and taste amazing!!