Orange Pancakes

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Soft and fluffy orange pancakes are made with creamy ricotta cheese and plenty of fresh orange flavor. They are simple to make and delicious paired with a creamy orange syrup.

I’m a pancake traditionalist. I’ve been making the same plain buttermilk pancakes since the dawn of time. They are really good.

So good, I never felt the need to deviate from my everyday pancake recipe. The only time I do is when I make these amazing bananas foster crepes or these fluffy oat flour pancakes. But after all these years, I decided to let loose a little and try something new.

I have no regrets.

These ricotta orange pancakes were SO dreamy. The texture was different from my usual pancakes. A little more custardy-creamy than spongy, and so light and fluffy.

To keep the orange theme going because orange is my very favorite flavor in the world, I had to make an orange syrup to go with it. And that REALLY knocked them out of the park. If you’re looking to up your pancake game, you NEED to give these orange pancakes a try!

And if you love orange as much as I do, try this healthy, moist, orange loaf cake, this orange layer cake, or these mandarin orange muffins!

Ricotta Cheese in Orange Pancakes?

Believe it or not, I’m only just beginning to discover the magic that is ricotta cheese when it comes to pastries and baked goods. If you’re not convinced, do yourself a favor and try this ricotta pie recipe for example!

When it comes to these orange pancakes, incorporating ricotta cheese into the batter takes them to a whole new level of deliciousness. Ricotta cheese boasts a velvety texture that creates tender and moist orange pancakes.

It also adds a hint of tanginess to the pancakes, beautifully balancing the sweetness of other ingredients. Also, the zesty, tangy notes of oranges beautifully complement the creamy and slightly sweet nature of ricotta.

Ingredient Notes

Ricotta Cheese

Opt for high-quality, whole-milk ricotta cheese for the best results. If you don’t have ricotta and still want to make these orange pancakes, try it with cottage cheese. The texture and flavor may differ slightly.

Eggs

You need two yolks and one egg white for this recipe.

To separate the yolks from the whites, crack the eggs carefully and pass the yolk between the two shell halves, allowing the white to fall into a separate bowl. You can also pass them back-and-forth between your hands, allowing the white to fall between your fingers.

Milk

Whole milk will give a richer flavor and texture, but any milk, including non-dairy, can be used.

Oranges

You need orange juice and zest for this orange pancakes recipe.

Zest your oranges before juicing them and squeeze the oranges just before making the batter to ensure the juice is at its freshest. If fresh oranges are unavailable, you can use store-bought orange juice, but fresh really makes a difference here.

Wash the oranges thoroughly before zesting to remove any wax or residue. Use a fine grater or a zester to extract the colorful outer layer of the orange peel, avoiding the bitter white pith beneath.

All-Purpose Flour

Weigh your flour, or use the spoon and level method to measure the flour accurately. This involves spooning the flour into the measuring cup and then levelling off the excess with a straight-edged utensil. Avoid packing the flour into the cup, as it can lead to dense orange pancakes.

Step by Step Instructions

1. In a bowl, whisk the ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until the mixture is smooth and creamy.

2. In your second bowl, whisk together the flour, baking powder, baking soda, sugar and salt until combined.

3. In the third bowl – a smaller one this time, whisk your egg whites until they are nice and frothy.

4. Now combine your pancake batter by adding in the dry ingredients to the first bowl. Mix well with a wooden spoon.

5. Next, gently fold in your egg white with a wooden spoon. If the batter seems too thick to pour, gently fold in another tablespoon or two of milk.

6. Heat a non-stick or cast iron skillet over medium heat. Melt butter in the pan and spread it with a paper towel, ensuring the entire bottom is coated.

7. Using a spoon or measuring cup, pour approximately 1/3 cup of batter into the center of the pan, then use a spoon to spread it into a round shape, if necessary. Cook the orange pancake until the top begins to bubble.

8. Flip the orange pancake using a spatula and cook the other side for another minute or two.

9. Repeat with the rest of the batter and stack up your orange pancakes on a plate. I like to keep them warm in a 250F oven while I’m working. Serve with butter and creamy orange syrup!

What to Serve Over These Orange Ricotta Pancakes

Creamy orange syrup

Whipped cream

Jam

Maple syrup and butter

Storage Instructions for Orange Pancakes

If you have any leftover orange pancakes or want to prepare them in advance, here are some storage options:

Refrigeration: Allow the orange pancakes to cool completely. Place them in an airtight container or sealable plastic bag, layering parchment paper between each pancake to prevent sticking. Refrigerate for up to 3 days.

Freezing: To freeze the orange pancakes, make sure they have cooled completely. Place them in a single layer on a lined baking sheet and place the sheet in the freezer until the pancakes are firm. Transfer the frozen orange pancakes to a freezer-safe bag or container, separating each layer with parchment paper. They can be frozen for up to 2 months.

Reheating Orange Pancakes

To reheat refrigerated or frozen ricotta orange pancakes, you have a few options:

Oven: Preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and warm them in the oven for about 5-7 minutes or until heated through.
Microwave: Stack the pancakes on a microwave-safe plate and heat them in 30-second intervals until warm.
Stovetop: Reheat the pancakes in a skillet over low heat, flipping them occasionally until warmed evenly.

PS. While reheating, the orange pancakes may lose some of their original fluffiness but will still be delicious.