Orange Pancakes

Orange Pancakes: A Bright and Fluffy Brunch Favorite

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If you’re looking for a citrusy twist on your classic pancake recipe, these Orange Pancakes are exactly what your breakfast table needs. Fluffy, creamy, and full of vibrant orange flavor, this dish is a crowd-pleaser that feels both refreshing and indulgent. Made with ricotta cheese, fresh orange zest, and a homemade orange syrup, these pancakes are perfect for brunch, a cozy weekend breakfast, or even a light dessert.

Why You’ll Love This Recipe

  • Soft and custard-like texture thanks to creamy ricotta
  • Naturally sweet and zesty from fresh orange juice and zest
  • Elevated with orange syrup, making every bite melt-in-your-mouth delicious
  • Great for special occasions or simply treating yourself on a Sunday morning

Ingredients

For the Orange Pancakes

  • ¾ cup ricotta cheese
  • 2 large eggs (use yolks only for the batter, reserve one egg white)
  • ¾ cup milk
  • ¼ cup freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • Butter for greasing the skillet

For the Creamy Orange Syrup

  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon orange zest
  • ¾ cup freshly squeezed orange juice
  • 2 teaspoons cornstarch
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream

Instructions

1. Prepare the Pancake Batter

  1. In a large bowl, whisk together the ricotta, egg yolks, milk, orange juice, orange zest, and vanilla extract until smooth.
  2. In a separate bowl, mix the flour, baking powder, baking soda, sugar, and salt.
  3. Add the dry ingredients to the wet mixture, stirring until just combined.
  4. In a small bowl, whisk the reserved egg white until soft peaks form. Gently fold it into the pancake batter. If the batter seems too thick, you can add a tablespoon or two of milk to loosen it.

2. Cook the Pancakes

  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
  2. Scoop about â…“ cup of batter onto the skillet for each pancake.
  3. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
  4. Flip and cook for another 1–2 minutes until golden brown and cooked through.
  5. Repeat with the remaining batter.

3. Make the Orange Syrup

  1. In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
  2. In a separate small bowl, whisk the orange juice and cornstarch until smooth.
  3. Add the juice mixture to the saucepan and reduce the heat. Simmer for 10–15 minutes until the syrup thickens.
  4. Remove from heat and stir in the butter, orange zest, and heavy cream. Mix until smooth and creamy.

4. Serve

Stack the warm pancakes, pour the creamy orange syrup generously on top, and serve immediately. Garnish with extra orange zest or a dollop of whipped cream if desired.

Storage Tips

  • Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
  • Freeze: Freeze in a single layer, separated with parchment paper, for up to 2 months.
  • Reheat: Warm pancakes in a 350°F (175°C) oven for 5–7 minutes or microwave in short bursts.

Variations

  • Add chocolate chips or blueberries for extra flavor.
  • Swap orange for lemon zest and juice for a bright citrus variation.
  • Use almond extract instead of vanilla for a nutty twist.

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