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Ricotta Orange Pancakes

It's brunch on level 10 using orange juice. These massive volume pancakes satisfy any hunger and keep you yearning for more.
4 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine Fusion
Servings 6 people
Calories 524 kcal

Equipment

  • 1 grater
  • 1 large bowl
  • 1 small bowl
  • 1 non-stick skillet
  • 1 whisk
  • 1 Baking Sheet
  • 1 small sauce pan

Ingredients
  

Pancakes

  • 1 ½ cup all purpose flour
  • 2 tbsp sugar superfine
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup ricotta cheese
  • 4 large eggs separated
  • 1 cup orange juice freshly squeezed + zest of 1 orange
  • 1 stick unsalted butter 1/2cup, melted and cooled
  • 1 tsp vanilla extract

Syrup

  • ½ cup maple syrup
  • zest of 1 orange
  • 2 oranges segmented
  • ½ tsp cinnamon
  • pinch of ground ginger (optional for a spicy kick)

Serving

  • 1 cup yogurt greek or natural
  • handful of toasted almonds or pistachios for texture
  • honey drizzle or extra maple syrup optional

Instructions
 

Prepare Pancake Batter

  • In a large bowl, combine the flour, superfine sugar, baking powder, baking soda, and salt. Create a well in the center.
  • In a separate bowl, whisk together the ricotta, egg yolks, orange zest, and vanilla extract until smooth. Gradually whisk in the orange juice and melted butter.
  • In a small bowl, whisk the egg whites until they form soft peaks.
  • Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Then, carefully fold in the whipped egg whites using a spatula for a light and fluffy texture. Do not over-mix.

Cook the Pancakes

  • Heat a small amount of butter in a non-stick skillet over medium heat. Drop spoonfuls of the batter into the pan, leaving space between each pancake.
  • Cook for about 2 minutes until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for another 1-1 ½ minutes or until golden brown.
  • Transfer the pancakes to a baking sheet and keep warm in a 200°F oven while you cook the rest of the batter.

Make the Syrup

  • In a small saucepan over medium heat, combine the maple syrup, orange zest, orange segments, cinnamon, and ground ginger. Gently heat for 5-7 minutes, allowing the flavors to infuse.

Serve

  • Stack the pancakes on plates and drizzle with the warm citrus syrup. Add a dollop of Greek yogurt on the side and sprinkle with toasted nuts for added crunch. Drizzle extra honey or syrup if desired.

Notes

  • Egg Whites: Whipping the egg whites separately and folding them into the batter makes the pancakes extra fluffy.
  • Ginger: The pinch of ground ginger in the syrup adds a warming, slightly spicy depth that complements the orange.
  • Nuts: Toasted almonds or pistachios add a crunchy texture and visual appeal to the dish.
  • Variations: For an indulgent twist, top with mascarpone instead of yogurt.

Nutrition

Calories: 524kcalCarbohydrates: 60gProtein: 14gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 191mgSodium: 424mgPotassium: 418mgFiber: 2gSugar: 30gVitamin A: 1057IUVitamin C: 44mgCalcium: 334mgIron: 3mg
Tried this recipe?Mention @nyeshajoyce or tag #nyeshaarrington!