Orange-Ricotta Pancakes

A half cup of ricotta cheese makes this pancake batter extra light and fluffy.

Prep Time:
25 mins
Cook Time:
3 mins
Total Time:
28 mins
10 to 12 pancakes


  • 1 ½ cup all-purpose flour

  • ½ cup cornmeal

  • 2 tablespoon sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup milk

  • ½ cup ricotta cheese

  • ¼ cup orange juice

  • 2 eggs

  • 2 teaspoon finely shredded orange peel

  • Butter

  • Fresh raspberries

  • Powdered sugar (optional)

  • 1 recipe Raspberry Orange Syrup


  1. For pancakes, in a large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together milk, ricotta, orange juice, eggs and orange peel. Add milk mixture to flour mixture; stir just until combined.

  2. Preheat a griddle over medium heat; brush lightly with butter. Add 1/4 to 1/3 cup batter per pancake. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.

  3. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired.

Nutrition Facts (per serving)

527 Calories
9g Fat
99g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 527
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 97mg 32%
Sodium 551mg 24%
Total Carbohydrate 99g 36%
Total Sugars 54g
Protein 13g
Vitamin C 35.4mg 177%
Calcium 201.9mg 16%
Iron 3.4mg 19%
Potassium 348mg 7%
Folate, total 137.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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