Ricotta Pancakes with Orange Syrup
These delectable ricotta orange pancakes are paired with a simple creamy orange syrup for an easy but impressive breakfast or brunch treat.
Servings 4 servings (2 pancakes each)
Calories 564kcal
Ingredients
Ricotta Pancakes
- 3/4 cup ricotta cheese
- 2 eggs (you will need 2 yolks and one white)
- 3/4 cup milk
- 1/4 cup orange juice freshly squeezed
- 2 teaspoons orange zest
- 1 teaspoon vanilla 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
Instructions
- In a large bowl, whisk together the ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until no lumps of ricotta are left.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add this flour mixture to the the ricotta mixture and stir until just combined.
- In a small bowl, whisk the egg white vigorously until 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 spoon or measuring cup, drop about 1/3 cup of batter into the center of the pan, spreading it a little if necessary, to make a round shape. Let the pancake cook until the top starts to bubble a bit and the edges start to look set.
- 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. 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-low and allow the syrup to simmer until it has reduced and thickened a little to a syrupy consistency (about 10-15 minutes).
- Stir in the butter, orange zest, and cream until you have a creamy syrup. Remove from heat and serve warm or at room temperature.
Video
Notes
*Nutrition information is for 2 pancakes, and presumes about 3/4 of the syrup will be used for the 8 pancakes that this recipe makes. We always have some syrup leftover.
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.
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.
Nutrition
Calories: 564kcal | Carbohydrates: 85g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 400mg | Potassium: 414mg | Fiber: 2g | Sugar: 45g | Vitamin A: 808IU | Vitamin C: 27mg | Calcium: 235mg | Iron: 3mg