Orange Ricotta Pancakes Recipe

Name: Orange Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup all-purpose flour; ¼ cup sugar; ⅛ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ¾ cup ricotta cheese; ¼ cup milk; 2 tablespoons fresh orange juice; ¼ teaspoon grated orange rind; 3 egg yolks, lightly beaten; 3 egg whites

Servings: persons

⅔ cup all-purpose flour
¼ cup sugar
⅛ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup ricotta cheese
¼ cup milk
2 tablespoons fresh orange juice
¼ teaspoon grated orange rind
3 egg yolks, lightly beaten
3 egg whites

1
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
2
Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
3
Beat egg whites with an electric mixer on high speed until stiff peaks form.
4
Gently fold 1/4 whites into batter; gently fold in remaining egg whites.
5
Spoon about 1/4 c batter onto a hot nonstick griddle.
6
Turn pancakes when tops are bubble and edges are cooked.
7
Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅔ cup all-purpose flour, ¼ cup sugar, ⅛ teaspoon baking powder, ¼ teaspoon baking soda, and more.

Yes, Orange Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Ricotta Pancakes

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