These delectable ricotta pancakes are paired with a simple creamy orange syrup for an easy but impressive breakfast or brunch treat.
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I’m always late to the party when it comes to these national food holidays. When everyone’s #nationalcreampuffday-ing it up, I’m posting yet another soup recipe.
So this time… this time… I tried to get a head start and looked them up in advance. I found a handy dandy calendar that told me that today, February 21st, is “national pancake day”.
But here’s the thing… I’m not sure if this is even legit because, well, depending who you ask, there seems to be more than one “pancake day”.
So there’s a good chance I’ll be the only one talking about pancakes today. But I’m ok with that because, you know what? EVERY day should be a pancake day, right? Yeah. Let’s go with that.
I’m a pancake traditionalist. I’ve been making the same plain buttermilk pancakes since the dawn of time. They are good.
So good, I never felt the need to deviate from that recipe. The only time I do is when I make these amazing bananas foster crepes. But after all these years, I decided to let loose a little and try something new.
I have no regrets.
These ricotta pancakes with creamy orange syrup were SO dreamy. The texture was different from my usual pancakes. A little more custardy-creamy than spongy, and so light and fluffy.
The orange syrup though. That REALLY knocked them out of the park. If you’re looking to kick your pancake game up a notch, give these ricotta pancakes a try!
***What? You only eat pancakes on the REAL national pancake day and that is NOT TODAY? I hear you. In that case, may I suggest you pin these ricotta pancakes for later? Oh, and while you’re there, don’t forget to follow me on Pinterest for more great recipes 😉
Ricotta Pancakes with Orange Syrup
- 3/4 cup ricotta cheese
- 2 eggs (you will need 2 yolks and one white)
- 3/4 cup milk
- 1 teaspoon vanilla or orange extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablepoons granulated sugar
- 1/4 teaspoon kosher salt
- butter for the pan
Creamy Orange Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon orange zest from 1-2 navel oranges
- 3/4 cup orange juice, freshly squeezed from 2-4 large navel oranges
- 2 teaspoons cornstarch
- 2 tablespoons butter
- 1/4 cup cream
- In a medium bowl, whisk together the ricotta, egg yolks, milk, and vanilla (or orange) extract until no lumps of ricotta are left.
- With a wooden spoon or rubber spatula mix in the flour, baking powder, baking soda, sugar and salt until just combined.
- In a small bowl, whisk the egg white until a little frothy. Fold the egg white into the batter until just combined.
- Heat a non-stick or cast iron skillet over medium heat and melt the butter in the pan. With a paper towel, spread the butter around until the bottom of the pan is fully coated. (The butter will be mostly soaked up by the paper towel, but do not worry about this).
- With a spoon or measuring cup, drop about 1/3 cup of batter into the center of the pan. Spread it into a round shape with a spoon. Let the pancake cook until the top starts to bubble a bit.
- Flip the pancake with a spatula and cook on the other side for another minute or two, until there is no more raw batter visible on the sides of the pancake. Both sides should be deep golden brown.
- Remove pancake to a plate and repeat with the rest of the batter. *There is no need to add butter after every pancake. You can add a bit now and then if you wish, spreading it around with the paper towel each time. *You will likely need to play with the heat periodically to keep the pan from getting too hot and burning the pancakes.
Creamy Orange Syrup
- In a small saucepan over medium-high heat, whisk together the water and sugar and bring to a boil.
- In a small bowl, whisk together the orange juice and cornstarch. Whisk into the water and sugar mixture. Lower the heat to medium and allow the syrup to simmer until it starts to thicken (about 10-15 minutes).
- Stir in the butter, orange zest, and cream until you have a creamy syrup. Serve warm.