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Orange Ricotta Pancakes


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Rate this recipe 4.5/5 (14 Votes)


  • Raspberry Orange Syrup:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup ricotta cheese
  • 1/4 cup orange juice
  • 2 eggs
  • 2 teaspoons finely shredded orange peel
  • Butter
  • Fresh raspberries
  • Powdered sugar (optional)
  • 1 recipe Raspberry Orange Syrup
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 tablespoon lemon juice
  • 1 pint fresh raspberries


Servings 5
Preparation time 25mins
Cooking time 28mins
Adapted from


Step 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.

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.

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

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