• 16 Ratings

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins
3 mins per batch
Max Servings:
10 to 12 pancakes

Orange-Ricotta Pancakes




Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

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

Nutrition Facts (Orange-Ricotta Pancakes)

527 calories; total fat 9g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 97mg; sodium 551mg; potassium 348mg; carbohydrates 99g; fiber 5g; sugar 54g; protein 13g; trans fatty acid 0g; vitamin a 486IU; vitamin c 35mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 3mg; vitamin b6 0mg; folate 137mcg; vitamin b12 1mcg; calcium 202mg; iron 3mg.



16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
So I've made this twice now - minus the syrup.  I have a nonstick griddle that I love and have never buttered it and it has kept the griddle in great shape.  The first batch came out very dry (no, I did not overmix it).  I decided to give it another go and added 2 Tbs of melted butter to the batter and it made all the difference.  The demo of the recipe has a LOT of butter on the griddle so I think not having it there in my first attempt resulted in drier pancakes.
Rating: Unrated
Found the directions for the syrup in my Jan, 2013, magazine: In a small saucepan combine 1 cup sugar, 1/2 cup orange juice, & 1 TBSP lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries. Instead of fresh raspberries, I added a 12 ounce bag of frozen raspberries to the sugar, orange juice and lemon juice before cooking, and cooked them all together. I really liked the results. I didn't have any fresh raspberries on hand, and it was a perfect way to still make the recipe.
Rating: Unrated
Directions are a mess. No directions for syrup; "Print" button will not work. "Share button will not work. Print from Windows is badly formatted, with many ingredients missing.
Rating: Unrated
There are no directions for the Raspberry Orange Syrup. Please fax the directions or complete recipe to my e-mail address: inge.pulver@gmail.com. Thank you. Inge