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Bright, tangy orange pancakes with ricotta and vanilla for a flavorful breakfast treat.
Oooh the sunny goodness that is Our Favorite Orange Pancakes! The bright, sweet, tangy flavor of oranges almost glows from every bite of the tender, buttery pancakes! With a touch of ricotta for extra tang and creaminess, and some vanilla for a little floral sweetness, Our Favorite Orange Pancakes really do brighten up your day from the first bite!
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg room temperature
- 1 cup part-skim ricotta cheese
- 3/4 cup 2% milk
- 1 teaspoon orange zest
- 1/2 cup orange juice
- 1/4 cup butter melted
- 1/2 teaspoon vanilla extract
- maple syrup optional, to taste, for serving
- confectioners' sugar optional, to taste, for serving
Directions
- In a bowl, add the flour, the sugar, the baking powder, the baking soda, and the salt and whisk to combine.
- In a separate bowl, add the egg, the ricotta, the milk, the orange zest, the orange juice, the melted butter, and the vanilla and whisk until blended.
- Add the dry ingredients mixture to the wet ingredients mixture and stir until just moistened.
- Grease a griddle with nonstick cooking spray.
- Preheat the prepared griddle over medium heat.
- In batches, add the batter to the hot griddle by the 1/4-cupful and cook until bubbles that form on top begin to pop and the bottoms are golden-brown, about 2-3 minutes.
- Flip the pancakes and cook until golden-brown on the reverse sides, about 2 minutes.
- Transfer the pancakes to a plate, stacking then tenting them with foil to keep them warm.
- Repeat until all of the batter is used.
- Serve the pancakes topped with the maple syrup and the confectioners' sugar.
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