Go Back
+ servings
Sugar and Soul Logo

Orange Ricotta Pancakes


Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 7 Pancakes

These Orange Ricotta Pancakes are light and fluffy, top them with Cranberry Orange Bourbon Syrup and you're in for some breakfast bliss!

Ingredients  


Instructions

  • In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, stir together milk, ricotta, orange juice, eggs, and zest.
  • Add wet ingredients to dry ingredients and stir until just combined. Batter should be a bit lumpy, do not overmix.
  • Spray griddle or large pan with cooking spray (I prefer coconut oil spray) and heat on medium heat.
  • Use a 1/2 cup measuring cup to pour batter onto cooking surface.
  • Cook for 1 1/2 - 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
  • Remove from pan, top with butter and syrup and whipped cream!

Notes

  • Adapted from BHG January 2013

Nutrition

Calories: 248kcal | Carbohydrates: 41g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 293mg | Potassium: 202mg | Fiber: 1g | Sugar: 10g | Vitamin A: 224IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 2mg

Find it online: www.sugarandsoul.co/orange-ricotta-pancakes-cranberry-orange-bourbon-syrup/