I can still taste the bright hit of citrus from a winter brunch at my grandmother’s house orange slices stacked beside a steaming stack of pancakes, the kitchen smelling like sunshine and sugar. Those mornings taught me that a simple twist, like fresh orange zest or a dollop of ricotta, can turn a weekday meal into something you remember. I bring that same quiet warmth to this recipe.
I’m a home cook from Louisville with a soft spot for recipes that feel like hugs. I grew up stirring batter beside my mother, flipping through church cookbooks and writing notes in the margins. My cooking style favors family-friendly, weeknight-ready dishes that don’t fuss but do deliver comfort. Over the years I tested and retested dishes in a small, busy kitchen with hungry people waiting at the table, so everything I share has to be forgiving and delicious.
I avoid pork by default and lean on ingredients that make life easier slow-cooker dinners, skillet suppers, casseroles, and nostalgic desserts. When I write, I explain each step like I’m showing a friend how to do it, so you feel confident in your own kitchen. These Orange Ricotta Pancakes are one of those recipes: honest, bright, and built to be shared. If you like gentle citrus and tender, cloud-like pancakes that still feel homey, you’ll find these become a go-to. For a playful variation, I also love pairing them with cranberry accents see my take on festive ricotta treats in this recipe for 5 delightful orange ricotta festive puffs.
Table of Contents
Table of Contents
Why you’ll love this dish
These Orange Ricotta Pancakes bring together two excellent ideas: ricotta for tender, moist pancakes, and fresh orange for a clear citrus note. The ricotta adds protein and tang, keeping the pancakes surprisingly light while still satisfying. The bright orange zest and a splash of juice lift the batter and balance the richness, so each bite feels refreshing instead of heavy. Because the batter is forgiving, the pancakes cook up with a soft crumb and a golden edge, making them a perfect breakfast for a lazy weekend or a cheerful weekday morning when you want something a little special.
I love how adaptable the Orange Ricotta Pancakes are. You can make the batter ahead and refrigerate it for a few hours, or even use a dollop of leftover ricotta without measuring perfectly. They pair beautifully with simple maple syrup or a spoonful of cranberry sauce during the holidays. If you want a brunch that looks like effort but plays easy, these pancakes fit the bill.
They also work well when you’re feeding a crowd: the batter scales, and keeping the cooked pancakes warm in a low oven lets you serve everyone hot. These pancakes are family-friendly and pork-free, which keeps breakfasts straightforward for households with dietary preferences. Between the creamy ricotta, the citrus brightness, and the soft, tender texture, these Orange Ricotta Pancakes feel like a small celebration on the plate every time.
How this recipe comes together
Ingredients :
1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 2 large eggs, 3/4 cup ricotta cheese, 1 cup milk, 2 tbsp melted butter, 1 orange, zested and juiced, 1/2 tsp vanilla extract, 1/2 cup maple syrup (for serving), 1/2 cup cranberry sauce (for serving, optional)
Directions :
Start by whisking together the flour, sugar, baking powder, and salt in a large bowl. In another bowl, beat together the eggs, ricotta, milk, melted butter, orange zest, 2 tablespoons of fresh orange juice, and vanilla until everything is nicely blended and smooth. Next, pour those lovely wet ingredients into the dry mixture. Stir gently until combined don’t worry if there are a few lumps, they’re part of the charm! Now it’s time to cook.
Heat a lightly greased griddle or skillet over medium heat. For each pancake, pour about 1/4 cup of the batter onto the skillet. Watch as bubbles start to form on the surface and the edges appear set this should take about 2 minutes. Flip them over and cook for another minute or two until they’re gloriously golden brown. Keep those pancakes warm while you repeat with the remaining batter. When you’re ready to serve, drizzle with maple syrup and, if you’re feeling festive, add a spoonful of cranberry sauce on top. Enjoy every delightful bite and soak in the memories!
These steps make creating Orange Ricotta Pancakes straightforward. I like to measure my flour loosely scoop and sweep so the batter stays tender rather than dense. If you prefer a thinner pancake, add a tablespoon or two of milk. If the batter seems too thin, a quick sprinkle of flour brings it to the right consistency. Because the ricotta carries moisture, the pancakes hold together well and develop a lovely crust without burning. Serving is flexible: stack them high for a centerpiece or spread them out on a platter for family-style serving. The balance of orange zest and ricotta is the real trick; keep both, and you’ll keep the bright, creamy character of these pancakes every time.
Serving ideas
When you plate Orange Ricotta Pancakes, think fresh and simple. A classic stack with warm maple syrup never fails the syrup soaks into the tender crumb and highlights the orange zest. For a holiday or winter brunch, add a spoonful of cranberry sauce or a scattering of fresh cranberries to contrast the sweet maple and citrus. You can also brighten the plate with sliced oranges, a dusting of powdered sugar, or a quick orange-scented yogurt drizzle. For a more decadent option, fold a few toasted almonds into the batter or sprinkle them on top for crunch.
These pancakes fit a range of menus: serve alongside scrambled eggs and sautéed greens for a balanced brunch, or keep it sweet with a side of whipped cream and seasonal fruit. If you like to theme your mornings, pair the pancakes with other orange-ricotta treats try my notes on Cranberry Orange Ricotta Scones for a matching flavor profile across the table. For kids, offer small bowls of toppings like jam, maple syrup, and nuts so they can customize. No matter how you serve them, the Orange Ricotta Pancakes stand out for their soft texture and citrus lift. They’re particularly nice for a weekend when you want something a little special without a lot of fuss.
Storage tips
Leftover Orange Ricotta Pancakes keep well and reheat nicely. Cool them completely before storing to avoid soggy stacks. For short-term storage, place pancakes in an airtight container with parchment between layers and refrigerate for up to three days. To reheat, warm them in a 350°F oven for about 8–10 minutes, or pop them in a toaster oven for a minute or two to refresh the edges and bring back a hint of crispness.
For longer storage, layer cooled pancakes between sheets of parchment in a freezer-safe bag and freeze for up to two months. When you want pancakes later, reheat straight from frozen in a single layer on a baking sheet at 350°F for 12–15 minutes, flipping once halfway through. The ricotta helps them stay tender during reheating, so they come back close to freshly made. If you’re saving leftover pancakes to use in another way, consider turning them into a quick bread pudding or cutting them into cubes for a warm fruit-and-pancake casserole both ways put those Orange Ricotta Pancakes back on the table with minimal fuss and zero waste.
Simple tips for success
Start with fresh oranges and full-fat ricotta for the best flavor and texture. The zest carries a lot of aromatic oils, so grate it finely and avoid the bitter white pith. Mix the wet and dry ingredients separately and fold them together gently overmixing creates tough pancakes. Aim for a batter that pours slowly but still holds a little shape; that gives you pancakes that are tender inside and golden outside.
Use a moderately heated skillet so the outside browns without the center overcooking. A nonstick skillet or a well-seasoned griddle works great. Measure batter with a 1/4 cup for even sizes and steady cooking times. If you find pancakes browning too quickly, lower the heat slightly and give them a longer time to cook through. Taste and tweak: a pinch more sugar brightens the orange, and a dash more salt elevates the ricotta. These simple adjustments keep the Orange Ricotta Pancakes consistent from the first flip to the last stack.
Easy twists you can try
You can vary the Orange Ricotta Pancakes in a dozen friendly ways. Fold in a handful of fresh blueberries or chopped strawberries for summer fruit pancakes, or stir in a few dark chocolate chips for a sweeter weekend treat. For a nutty note, add a tablespoon of ground almonds or sprinkle toasted walnuts on top. Swap half the milk for buttermilk to introduce a tang that complements the ricotta and boosts tenderness.
If you like a denser, dessert-style pancake, mix a spoonful of mascarpone with the ricotta or top the stack with a citrus-ricotta cream. For a festive riff, add warm spices like a pinch of cinnamon and nutmeg and finish with a dollop of cranberry sauce on each pancake. For ideas that echo the same orange-ricotta theme in other baked goods, check out my creamy iterations like these Creamy Orange Ricotta Cheesecake Bars they make a lovely dessert counterpart to a brunch of Orange Ricotta Pancakes.
Frequently asked questions
Q: Can I make the batter ahead of time?
A: Yes. You can make the batter and refrigerate it for up to 24 hours. The baking powder can lose a little lift over time, so expect slightly less puff if you wait. Stir the batter gently before cooking. For the fullest rise, mix the dry and wet ingredients shortly before cooking, but a rested batter will still produce tender Orange Ricotta Pancakes.
Q: Can I use low-fat ricotta or a dairy-free substitute?
A: Low-fat ricotta will work, though the pancakes may be a touch less rich and tender. Dairy-free ricotta substitutes vary; a thick, almond- or soy-based ricotta can work in a pinch, but textures and flavors will differ. If using a substitute, keep an eye on moisture add a splash more flour if the batter seems loose. The orange flavor will remain the bright focus of your Orange Ricotta Pancakes.
Q: How do I keep pancakes warm for a crowd?
A: Preheat your oven to 200°F and place a baking sheet inside. As pancakes finish cooking, move them onto the baking sheet in a single layer, then tent lightly with foil. They’ll stay warm for about 20–30 minutes without losing too much texture. For larger groups, cook in batches and keep them warm on the baking sheet until ready to serve stacking them too tightly can trap steam and soften edges.
Conclusion
If you want another tested version to compare techniques and flavor notes, see this Orange Ricotta Pancakes Recipe for a lovely take on the same idea. It’s a good reference if you like to study proportions and small variations before settling on your favorite method.
Print
Orange Ricotta Pancakes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Tender and moist pancakes infused with fresh orange zest and ricotta, perfect for a comforting breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup ricotta cheese
- 1 cup milk
- 2 tbsp melted butter
- 1 orange, zested and juiced
- 1/2 tsp vanilla extract
- 1/2 cup maple syrup (for serving)
- 1/2 cup cranberry sauce (for serving, optional)
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, beat together eggs, ricotta, milk, melted butter, orange zest, orange juice, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until combined (a few lumps are okay).
- Heat a lightly greased griddle or skillet over medium heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges are set (about 2 minutes). Flip and cook until golden brown (1-2 minutes).
- Keep pancakes warm in a low oven while cooking the remaining batter.
- Serve drizzled with maple syrup and topped with cranberry sauce if desired.
Notes
For a thinner pancake, add a tablespoon or two of milk. The batter can be refrigerated in advance, but mix gently before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American