Save to Pinterest Fluffy, citrus-scented pancakes enriched with creamy ricotta and studded with fresh berries, perfect for a bright and indulgent breakfast.
I love whipping up these ricotta berry orange pancakes on lazy weekend mornings. The ricotta makes each bite melt in your mouth, and the orange zest gives a refreshing twist that always energizes my day.
Ingredients
- Ricotta cheese: 1 cup (250 g)
- Eggs: 2 large
- Milk: 3/4 cup (180 ml)
- Butter (unsalted): 2 tbsp melted (plus more for cooking)
- All-purpose flour: 1 cup (125 g)
- Sugar (granulated): 2 tbsp
- Baking powder: 1 1/2 tsp
- Salt: 1/4 tsp
- Orange zest: Zest of 1 large orange
- Vanilla extract: 1 tsp
- Mixed fresh berries: 1 cup (150 g) (blueberries, raspberries, strawberries, etc.)
- Optional toppings: Extra berries and powdered sugar for serving
Instructions
- Mix wet ingredients:
- In a large bowl, whisk together the ricotta, eggs, milk, melted butter, orange zest, and vanilla extract until smooth.
- Combine dry ingredients:
- In a separate bowl, combine the flour, sugar, baking powder, and salt.
- Form the batter:
- Add the dry ingredients to the wet mixture and gently stir until just combined (the batter should be thick and lumpy).
- Add berries:
- Gently fold in 3/4 cup of the mixed berries, reserving some for garnish.
- Heat skillet:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes:
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2 – 3 minutes, until bubbles form and edges look set.
- Flip & finish:
- Flip and cook for another 1 – 2 minutes, until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
- Serve:
- Serve warm, topped with reserved berries and a dusting of powdered sugar if desired.
Save to Pinterest These pancakes have become a cozy favorite at our breakfast table. My family devours them so quickly that I always make extra for surprise midweek treats.
Required Tools
Mixing bowls, whisk, measuring cups, non-stick skillet, spatula, and zester make preparation effortless and enjoyable.
Allergen Information
Dairy, eggs, and wheat flour are present. Check berry packaging for cross-contamination if food allergies are an issue.
Nutritional Information
Each serving has 275 calories, 11 g fat, 33 g carbohydrates, and 10 g protein, making these pancakes a satisfying and balanced breakfast.
Save to Pinterest With every bite, enjoy the sunshine on your plate. These ricotta berry orange pancakes are sure to spark joy and brighten any morning.
Common Recipe Questions
- → Can I use frozen berries?
Yes, but thaw and drain frozen berries before folding them into the batter to avoid excess moisture.
- → How do I make pancakes extra fluffy?
Whisk wet ingredients well and avoid overmixing once dry ingredients are added. The batter should stay thick and lumpy.
- → What substitutes work for ricotta cheese?
Cottage cheese or mascarpone are suitable alternatives, though texture and flavor will vary slightly.
- → Can whole wheat flour be used?
Yes, swapping in whole wheat flour adds nuttiness. Expect a slightly denser texture.
- → What's the best way to serve these pancakes?
Top with extra berries, powdered sugar, Greek yogurt, whipped cream, or a drizzle of maple syrup for indulgence.
- → How do I prevent sticking?
Use a non-stick skillet or griddle and lightly grease it with butter before pouring batter for each pancake.