5 from 1 vote

Ricotta Orange Pancakes

Make soft and fluffy ricotta and orange pancakes with this easy recipe. Fresh, light, and perfect for a quick breakfast.

Course: Breakfast

Cuisine: American, Italian

Serving: 8 pancakes

Calories: 113kcal

Author: Andrea Soranidis

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.

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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.