If there’s one breakfast that always feels special without putting in any extra effort, it’s this one Ricotta and orange pancakes!
They’re soft, fluffy and full of fresh orange flavour, with that creamy touch of ricotta that makes them so delicious.
Ricotta makes pancakes more fluffy They are light, while the lemon adds a refreshing citrusy flavor that keeps them from feeling too heavy.
It’s perfect for a slow weekend breakfast, but honestly, They come together so quickly You can even make it on a weekday.
Serve warm with a drizzle of honey, fresh berries, or just a dusting of powdered sugar, and you’ll have one of… The easiest Italian pancakes Falling in love with.
If you want to go all in, you can start making your own Homemade ricotta (It’s easier than you think!) Or use any quality store-bought product.
And if you love cooking with ricotta like me, you might also enjoy cream Lemon ricotta pastaOh, soft and chewy Ricotta cookiesOr classic Ricotta cheese cake For dessert.
ingredients
You just need Basic pantry components Plus fresh ricotta and orange to make these soft and fluffy pancakes.
Here below you can find my ingredient tips:
- egg: Use room temperature eggs for smoother dough and fluffier pancakes.
- ricotta: Go fresh Full fat ricotta cheese For the best creamy texture. If it is watery, drain it first.
- sugar: A little sugar is enough to lightly sweeten the pancakes without overpowering them.
- Milk: Whole milk gives the best flavour, but you can use any milk (or… Oat milk) you have it on hand.
- baking powder: A little baking powder will help your muffins rise well and stay light.
- precise: Ordinary all-purpose flour Italian flour 00 Works perfectly with soft and tender pancakes.
- orange: Use fresh, Organic orange Peel only the yellow part for best flavour.
- olive oil: Use good extra virgin olives to add a beautiful, subtle aroma.
How to make ricotta pancakes with orange
these Orange ricotta pancakes Quick and easy to make, with just a few simple steps.
Below you will find the simplified recipe with Step by step pictures.
Scroll down to the end of the post for Full printable recipe.
Step 1. In a bowl, beat the eggs and sugar until light and slightly foamy. Add the ricotta and mix gently until combined.
Step 2. Pour in the milk, then add the flour, baking powder, orange zest, and juice. Mix just until you get a smooth dough.
Step 3. Heat a lightly buttered frying pan over medium heat. Place two tablespoons of dough in the pan.
Step 4. Cook both Lemon pie For 3-4 minutes until golden on the bottom, flip and cook for another 1-2 minutes.
Storage tips
these Orange pancakes They taste best fresh out of the pan, when they are soft and fluffy.
But if you have leftovers, here’s how to store and reheat them:
- In the refrigerator: Store leftover patties in an airtight container Refrigerate for up to two days. Reheat in a frying pan over low heat or in the microwave for a few seconds until warm.
- In the freezer: Allow the pies to cool, then place them in a freezer-safe bowl, placing parchment paper between each one. Freeze for up to two months.
- To reheat: From the refrigerator, heat the patties in a frying pan over low heat or in the microwave for a few seconds. From frozen, reheat in a skillet, oven, or toaster until hot and toasty.
Have you tried this recipe?
Please let me know how you like it! Leave a comment below and share the photo on Instagram using the hashtag #thepetitecook!
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recipe
Prevent the screen from turning dark
Make soft and fluffy ricotta pancakes and orange tarts with this easy recipe. Fresh, light and perfect for a quick breakfast.
Submission: 8 Pancakes
Calories: 113Kcal
- 2 Medium eggs, Room temperature
- 100 g Ricotta cheese, About half a US cup
- 20 g sugar, About 1 ½ tablespoon
- 40 ml Milk, About 3 tablespoons
- 2 tablespoons Fresh orange juice
- 1 tablespoon olive oil
- 6 g baking powder, About 1½ teaspoon
- 100 g All-purpose flour, About ¾ US cup
- Zest of ½ orange
- 1 pinch Fine sea salt
- Obesity, For cooking
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In a large bowl, beat the eggs with the sugar until the mixture is light and slightly foamy.
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Add the ricotta and whisk gently until combined. Pour in the milk, orange juice, and olive oil and stir briefly until smooth.
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Gradually sift the flour and baking powder, then add the orange zest and a pinch of salt. Mix just until the dough is just combined, without over mixing.
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Grease a large frying pan with a little butter and place it over medium heat. When hot, put two tablespoons of the mixture in the pan and then gently spread it in a circular shape.
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Cook for 3-4 minutes on one side, until the base is golden, then flip and cook for another 1-2 minutes on the other side.
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Transfer to a serving plate and repeat with the remaining mixture until all the pancakes are ready. Serve warm.
Calories: 113Kcal | Carbohydrates: 13g | protein: 4g | fat: 5g | Saturated fat: 2g | Polyunsaturated fats: 0.5g | Monounsaturated fats: 2g | Trans fats: 0.004g | Cholesterol: 48mg | Sodium: 113mg | Potassium: 58mg | Fiber: 0.3g | sugar: 3g | Vitamin A: 132IU | Vitamin C: 2mg | Calcium: 85mg | iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian.
