Soft and airy, with golden edges and bright citrus notes, ricotta and orange pancakes are a refreshing departure from the ordinary. Each bite is a delicate balance between rich creaminess and zesty vibrancy, offering a breakfast experience that feels both luxurious and effortless.
Ingredient Breakdown
Ricotta plays a key role in creating the soft, tender crumb these pancakes are known for. Its mild richness keeps the texture moist and creamy without making the batter heavy, resulting in pancakes that are feather-light yet satisfyingly full.
Milk and sugar strike the perfect balance between smoothness and sweetness. The milk thins the batter just enough for easy cooking, while caster sugar adds a subtle sweetness that complements the natural flavor of the ricotta without overpowering it.
The finely grated zest of a fresh orange infuses the batter with bright, aromatic oils, lending the pancakes a delicate citrus fragrance that wakes up the palate without being too sharp or sour.
Eggs are separated to create an airy texture. Whipping the egg whites to firm peaks before folding them into the batter adds lift and lightness, ensuring the pancakes puff up beautifully as they cook.
A blend of plain flour and baking powder provides just enough structure and rise to hold the pancakes together, creating that signature balance of soft interior and lightly crisped exterior.
Butter in the sauté pan encourages an even, golden crust on each pancake, adding a rich, nutty note that perfectly complements the creamy and citrusy flavors.
Oranges and toppings bring freshness and texture. Thinly sliced oranges add a juicy sweetness, while a scatter of roasted almonds lends a delicate crunch. Extra ricotta and a dusting of icing sugar complete the plate with both elegance and flavor.
Step-by-Step Preparation Guide
Begin by stirring together the ricotta, milk, sugar, vanilla extract, orange zest, and egg yolks, creating a creamy, aromatic base. This mixture ensures the pancakes are rich and flavorful from the start.
In a separate bowl, whisk the flour, baking powder, and salt until evenly combined. Gradually fold the dry ingredients into the ricotta mixture, stirring gently to maintain a thick but smooth batter.
Whip the egg whites to firm peaks and carefully fold them into the batter in two additions. This step is crucial—it traps air in the batter, giving the pancakes their signature fluffiness without making them dense.
Heat a sauté pan over medium heat and melt a little butter until it foams gently. Spoon large dollops of batter into the pan, allowing room for them to spread slightly. Cook for 2 to 3 minutes until golden on the bottom and puffed, then flip and cook the other side until the centers are set and tender.
For the orange topping, peel the oranges carefully with a sharp knife, removing all the bitter pith. Slice the oranges thinly into beautiful rounds that are both juicy and visually appealing.
To serve, stack two or three warm pancakes on each plate, layering orange slices between each one. Top with an extra spoonful of ricotta, more orange slices, and a drizzle of honey. A handful of roasted almonds provides a nutty contrast, and a final dusting of icing sugar adds a delicate, sweet finish.
Recipe Tips & Frequently Asked Questions
How to choose the best ricotta for structure and flavor
Opt for firm ricotta rather than soft or whipped varieties. It holds its shape better in the batter and offers a richer texture.
Why folding egg whites gently matters
Folding preserves the air whipped into the egg whites, ensuring the pancakes are fluffy rather than dense.
Achieving evenly cooked, puffed pancakes every time
Keep the heat at medium; too high, and the outside will burn before the center sets. Watch for gentle bubbling at the edges before flipping.
Best methods for slicing oranges cleanly and beautifully
Use a sharp, serrated knife and peel the orange over a bowl to catch the juices. Thin, even slices make for a prettier presentation and better layering.
Tips for keeping pancakes warm without drying out
Arrange cooked pancakes in a single layer on a baking sheet and keep them in a low oven (about 200°F) until ready to serve.
Can I make the batter ahead of time?
It’s best to whip and fold in the egg whites just before cooking. However, the ricotta base can be mixed and refrigerated for a few hours.
What’s the best substitute for ricotta if unavailable?
A well-drained cottage cheese or even mascarpone can work, though the flavor and texture will vary slightly.
Can these pancakes be frozen and reheated?
Yes, freeze cooked pancakes between sheets of parchment paper. Reheat in a toaster or oven to regain their crisp exterior.
How do I ensure the pancakes stay fluffy after cooking?
Avoid stacking them too soon after cooking—let them cool slightly on a rack first to preserve their airy texture.
What to Serve With This Recipe
Classic sides like a drizzle of honey, an extra dollop of creamy ricotta, and a sprinkle of roasted almonds enhance the pancakes’ flavor without overpowering their delicate profile.
For a brighter, more colorful plate, pair the pancakes with a bowl of fresh berries or a light yogurt parfait. Their tanginess contrasts beautifully with the sweet, citrusy pancakes.
To create a standout brunch spread, serve these pancakes alongside smoked salmon tartines, fresh greens, and a crisp glass of mimosa or a cup of herbal tea, balancing richness with freshness across the menu.
Creative Variations
Switch the orange zest for lemon or lime to bring a different citrus character to the pancakes. Each variation offers its own distinct, refreshing note.
For an extra layer of indulgence, fold chopped dark chocolate or fresh berries into the batter before cooking. The chocolate melts into rich pockets, while the berries add juicy bursts of flavor.
Consider drizzling the finished pancakes with flavored syrups like lavender honey or infuse the ricotta topping with fresh herbs such as basil or thyme for a savory-sweet balance.
Ricotta and orange pancakes are a testament to the beauty of simple, thoughtfully combined ingredients. Light yet satisfying, sweet yet refreshing, they bring a touch of elegance to any morning. Whether you stick with the classic version or play with flavors and toppings, these pancakes promise a bright, memorable addition to your breakfast or brunch table.
Ingredients
250 grams firm ricotta
½ cup milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
Finely grated zest of 1 orange
2 large eggs, separated
⅔ cup plain flour
1 teaspoon baking powder
Pinch of salt
To Cook
Butter, for the pan
2–3 oranges
100 grams extra ricotta, for serving (optional)
Sliced almonds, roasted (optional)
Icing sugar, for dusting
Instructions
In a large mixing bowl, combine the ricotta, milk, caster sugar, vanilla extract, orange zest, and the egg yolks. Stir until smooth and fully blended, creating a creamy base for the batter.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the ricotta mixture, stirring just until incorporated to form a thick batter.
Whisk the egg whites separately until they form firm peaks. Gently fold the beaten egg whites into the batter in two additions, taking care not to deflate the mixture to maintain a light and airy texture.
Heat a sauté pan over medium heat and add a small knob of butter. Spoon large portions of the batter into the pan, shaping them slightly if needed. Cook each pancake for 2 to 3 minutes on one side, or until golden and puffed, before flipping and cooking the other side until the center is cooked through.
For serving, peel the oranges with a sharp knife, carefully removing all the bitter white pith. Slice the oranges thinly into rounds.
Stack 2 to 3 warm pancakes on each plate, layering slices of fresh orange between them. Top with an extra dollop of ricotta and additional orange slices if desired. Drizzle generously with honey, scatter with roasted sliced almonds for a delightful crunch, and finish with a light dusting of icing sugar for an elegant touch.
Ricotta and Orange Pancakes Recipe
Ingredients
- 250 grams firm ricotta
- ½ cup milk
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- Finely grated zest of 1 orange
- 2 large eggs separated
- ⅔ cup plain flour
- 1 teaspoon baking powder
- Pinch of salt
To Cook
- Butter for the pan
- 2 –3 oranges
- 100 grams extra ricotta for serving (optional)
- Sliced almonds roasted (optional)
- Icing sugar for dusting
Instructions
- In a large mixing bowl, combine the ricotta, milk, caster sugar, vanilla extract, orange zest, and the egg yolks. Stir until smooth and fully blended, creating a creamy base for the batter.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the ricotta mixture, stirring just until incorporated to form a thick batter.
- Whisk the egg whites separately until they form firm peaks. Gently fold the beaten egg whites into the batter in two additions, taking care not to deflate the mixture to maintain a light and airy texture.
- Heat a sauté pan over medium heat and add a small knob of butter. Spoon large portions of the batter into the pan, shaping them slightly if needed. Cook each pancake for 2 to 3 minutes on one side, or until golden and puffed, before flipping and cooking the other side until the center is cooked through.
- For serving, peel the oranges with a sharp knife, carefully removing all the bitter white pith. Slice the oranges thinly into rounds.
- Stack 2 to 3 warm pancakes on each plate, layering slices of fresh orange between them. Top with an extra dollop of ricotta and additional orange slices if desired. Drizzle generously with honey, scatter with roasted sliced almonds for a delightful crunch, and finish with a light dusting of icing sugar for an elegant touch.
