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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 Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course:
Breakfast
Servings:
7
Pancakes
Author:
Rebecca Hubbell
Ingredients
2 1/4
cup
All-purpose Flour
4
tbsp
Pure Cane Sugar such as Zulka
can use granulated
1
tsp
Baking Powder
1/2
tsp
Baking Soda
1/2
tsp
Salt
1
cup
Milk
1/2
cup
Ricotta Cheese
1/4
cup
Orange Juice
2
Large Eggs
1
tbsp
Orange Zest
Cranberry Orange Bourbon Syrup
Homemade Whipped Cream
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