Fluffy Orange Ricotta Pancakes
Bright citrus zest and creamy ricotta make these thick, pillowy pancakes tender on the inside with a golden-crisp edge.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 (makes about 8–10 thick pancakes)
Ingredients
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Ricotta Cheese: 1 cup whole milk ricotta cheese
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Citrus: 2 tbsp fresh orange juice + 1 tbsp finely grated orange zest
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Dairy: 1/2 cup whole milk or buttermilk
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Eggs: 2 large eggs, separated
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Dry Ingredients: 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
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Fat: 2 tbsp melted butter (plus extra for cooking)
Instructions
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Whisk Wet Ingredients
In a large bowl, combine the ricotta cheese, egg yolks, milk, orange juice, orange zest, and melted butter. Whisk until smooth and well incorporated.
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Combine Dry Ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gently fold the dry ingredients into the ricotta mixture until just combined (do not overmix).
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Whip Egg Whites
In a clean, dry bowl, beat the 2 reserved egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter in two batches to keep them light and fluffy.
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Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter. Scoop 1/3 cup portions of batter onto the warm pan. Cook for 3–4 minutes until golden brown on the bottom and bubbles form on top, then flip and cook for another 2–3 minutes until cooked through.
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Serve
Transfer to a dish and serve warm with fresh orange slices, warm maple syrup, or a dusting of powdered sugar.
Chef’s Tips
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Don’t Rush the Heat: Keep the burner on low-to-medium heat; because these pancakes are thick, low heat ensures the inside cooks through without scorching the golden crust.
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Make Ahead: Store cooked pancakes in an airtight container in the fridge for up to 3 days, or freeze them between parchment paper layers for quick reheating in a toaster.