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Ricotta Pancakes with Orange Syrup

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These Ricotta Pancakes with Orange Syrup are light, fluffy, and wonderfully tender, with fresh orange juice and zest adding bright citrus flavor. Topped with a creamy homemade orange syrup, they make an elegant and delicious breakfast or brunch that’s perfect for weekends and special occasions.

Ingredients

  • For the Ricotta Pancakes:
  • ¾ cup ricotta cheese
  • 2 eggs, separated into 2 yolks and 1 white
  • ¾ cup milk
  • ¼ cup freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • Butter, for the pan
  • For the Creamy Orange Syrup:
  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon orange zest
  • ¾ cup freshly squeezed orange juice
  • 2 teaspoons cornstarch
  • 2 tablespoons butter
  • ¼ cup cream

Instructions

  1. In a medium bowl, whisk together the ricotta, two egg yolks, milk, orange juice, orange zest, and vanilla extract until smooth.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, sugar, and kosher salt.
  3. Gradually add the dry ingredients to the ricotta mixture and stir just until combined. Do not overmix.
  4. In a clean bowl, beat the remaining egg white until soft peaks form. Gently fold the whipped egg white into the pancake batter to keep it light and fluffy.
  5. Heat a large nonstick skillet or griddle over medium-low heat and lightly butter the surface.
  6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges are set.
  7. Flip carefully and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter.
  8. To make the orange syrup, combine the sugar, water, orange zest, and orange juice in a saucepan. Heat over medium heat, stirring until the sugar dissolves.
  9. In a small bowl, whisk the cornstarch with a little of the warm orange mixture until smooth. Return the slurry to the saucepan and cook for 2–3 minutes, stirring constantly, until the syrup thickens slightly.
  10. Remove the saucepan from the heat and stir in the butter and cream until smooth and creamy.
  11. Serve the warm ricotta pancakes stacked with generous spoonfuls of creamy orange syrup.
  12. Garnish with additional orange zest or fresh orange slices if desired.

Notes

  • Freshly squeezed orange juice gives the pancakes and syrup the best flavor.
  • Separate the eggs carefully and whip the single egg white to help create lighter pancakes.
  • Do not overmix the batter; a few small lumps are fine.
  • Cook the pancakes over medium-low heat so they brown evenly without burning.
  • The orange syrup will thicken slightly as it cools. Warm it gently if needed before serving.
  • Navel oranges work particularly well for the syrup because they are sweet and juicy.

Find it online: https://ayoubrecipe.com/ricotta-pancakes-with-orange-syrup/