Orange + Ricotta Pancakes

I love breakfast. If I could, I would eat breakfast for every meal, which who really says that I can't? Am I right? For some, breakfast is their least favorite meal; eating in the morning can be tough, but once you get into the habit of it, it can be addicting! I love starting my day off with something really filling and really delicious. Our typical breakfasts around here include oatmeal, eggs with spinach and green onions, hash browns, and waffles! Yum! Tad can be difficult to feed, and I like to give him some variety every now and then. He has taken a liking to pancakes, but sometimes I get bored with making the same mix out of the box. I thought a little experimentation might be in order after watching the Beekman Boys' special on EVine this past weekend. They were making orange ricotta pancakes, and I was like, "I am SO in!" So here we are... orange + ricotta pancakes!


  • 1 1/2 cups flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 1/4 cup melted butter
  • zest of one naval orange
  • 1/2 cup fresh orange juice
  • 1/2 tsp vanilla


  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside. In a small bowl, whisk together the egg, ricotta cheese, milk, butter, orange zest, orange juice, and vanilla. Make a well in the dry ingredient mixture and slowly pour the wet mixture in, whisking gently, until the batter is just combined. 
  • Heat a nonstick skillet or a cast iron pan over medium heat for about 5 minutes. I've found, that to make a perfect pancake, you really need to focus on your heat. You know your griddle best! My cast iron pan takes in heat very quickly, so I make sure to heat it over medium/low heat until it is ready. Pour out your pancake batter and wait for the edges to curl over and large bubbles begin to appear and pop. Using a spatula, flip the cake over and let it cook for another 1-2 minutes, or until the center is cooked through and the other side is golden brown. Patience and heat are the keys to perfect pancake! Serve warm with 100% pure maple syrup.

These pancakes were a little thick and doughy for my personal taste. If I were to make them over again, I might add a 1/4 cup of water to the mix. They cooked slowly, which was nice. I would rather have them cook at a slower pace than burn quickly! When all is said and done, they were delicious. The orange flavoring made them so intriguing, while the ricotta balanced out and made them incredibly fluffy. While these make an incredible breakfast, they'd be an even better dessert! Give them a try this evening for a spin on your typical cookie plans (;

xoxo Kayla