Ricotta Berry Orange Pancakes (Print Version)
Fluffy citrus pancakes with ricotta, orange zest, and mixed berries create a vibrant breakfast for four.
# What You’ll Need:
→ Dairy & Eggs
01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 3/4 cup milk
04 - 2 tablespoons unsalted butter, melted (plus extra for cooking)
→ Dry Ingredients
05 - 1 cup all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ Fruits & Flavorings
09 - Zest of 1 large orange
10 - 1 teaspoon vanilla extract
11 - 1 cup mixed fresh berries (such as blueberries, raspberries, strawberries)
12 - Optional: additional fresh berries and powdered sugar for topping
# How to Make It:
01 - In a large mixing bowl, whisk ricotta cheese, eggs, milk, melted butter, orange zest, and vanilla extract until creamy and well combined.
02 - In a separate bowl, blend all-purpose flour, granulated sugar, baking powder, and salt until even.
03 - Add the dry mixture to the wet ingredients and fold gently until a thick, slightly lumpy batter forms. Avoid overmixing.
04 - Carefully fold three-fourths cup of the mixed berries into the batter, setting aside the remaining berries for garnish.
05 - Warm a non-stick skillet or griddle over medium heat and lightly coat with butter.
06 - For each pancake, spoon about one-fourth cup of batter onto the skillet. Cook for two to three minutes until bubbles appear and edges set.
07 - Turn each pancake and continue cooking for one to two minutes, until golden brown and cooked through. Repeat using remaining batter and butter as needed.
08 - Plate the pancakes warm and top with reserved berries and powdered sugar if desired.
# Additional Tips::
01 -
- Light, airy texture thanks to ricotta
- Fresh berry bursts and uplifting orange flavor
02 -
- Contains dairy, eggs, and gluten
- Frozen berries can work but must be thawed and drained
03 -
- Do not overmix the batter: lumpy is perfect for fluffiness
- Add a little orange juice for even more bright flavor