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5 from 1 vote

Orange Ricotta Pancakes

These Orange Ricotta Pancakes are light and fluffy, top them with Cranberry Orange Bourbon Syrup and you're in for some breakfast bliss!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 7 Pancakes
Calories: 248kcal



  • 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!


  • Adapted from BHG January 2013


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