Easy orange ricotta pancakes topped with orange and strawberry compote
Pancakes are a special way to start the day! Although there are loads of pre-made pancake mixes you can buy at the grocery store, making your own pancakes is easy. Also, the mix varieties tend to stick to buttermilk or regular, and if you’re lucky you might find something with chocolate . We don’t think you will ever find a boxed pancake mix that makes orange ricotta pancakes however, and you really do need these in your life.
Although making pancakes is easy, we have struggled in the past. Ensuring that you have a great recipe is key, and knowing how to treat the batter and cook the pancakes perfectly is important. We shared some of these tips in our previous post on pancakes and peach sauce and they are worth repeating here. But first, take a look in your fridge and pantry and make sure you have everything you need to make our orange ricotta pancakes.
What you need to make orange ricotta pancakes
For your dry ingredients:
- All purpose (regular) flour
- Sugar – white granulated sugar
- Baking powder
- Baking soda
- Vanilla powder (if you use vanilla extract add it with the wet ingredients and double the quantity)
For your wet ingredients:
- Orange juice
- Melted butter
- Orange zest
Secrets to making the best pancakes
Learn how to make the best pancakes by following these tips:
- Cook your pancakes in melted butter. True, not the healthiest option but nothing beats the flavour and texture that the butter gives our pancakes.
- Keep your heat on medium high. Although you want your pan to be hot enough to help produce the air bubbles that will give your orange ricotta pancakes their fluffiness, too hot a pan will cause burning. Don’t try to speed up the cooking – you will end up with burnt pancakes that are still not fully cooked in the center. The ideal temperature for a batter such as this one is about 350 degrees Fahrenheit.
- Clean your pan after each batch. After each batch of pancakes is cooked, remove your pan off the heat, wipe it clean with a paper towel that is slightly moistened with water and then add more butter while the pan is still off the heat. Return to heat at this point and add more pancake batter.
- Do not over crowd your pan – you need room to easily flip your pancakes. In a standard size frying pan that usually means two pancakes at a time.
- Flip your pancakes gently. The air bubbles that are created, and which give your pancakes their fluffy nature, are delicate. Do not flip your pancakes aggressively or the air bubbles will pop.
- Transfer cooked pancaked to a cooling rack. Avoid putting cooked pancakes directly on a plate because they will get soggy. Keep warm in an oven set to the lowest temperature with the door held slightly ajar while you finish all the batter.
How to get fluffy pancakes?
The ingredients in your batter, including the baking soda, the melted butter, the gluten – all these contribute to the fluffiness factor. Cook your pancakes at a medium high heat and flip them carefully.
How to tell when the orange ricotta pancakes are done.
Watch your pancakes in the pan. When you see small air bubbles forming on the surface of the batter, it is time to gently flip them. Another minute or so on the other side should do it. You may need to adjust the heat at this point; you may need to lower it a touch to prevent it from burning.
Looking for more wonderful breakfast ideas? Check these out:
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Orange ricotta pancakes
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 non-stick pan
- 1 Spatula
- 1 small saucepot
- 1¾ cups (260 grams) all-purpose flour
- 2 tbsp (25 grams) sugar
- 1 tbsp baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
- 1 cup (250 mL) milk
- ¼ cup (60 mL) orange juice freshly squeezed
- 1 tbsp orange zest packed
- 3 eggs, large
- 1 tbsp (15 grams) melted butter
- ¾ cup (185 grams) ricotta cheese
- 2-3 tbsp (30-45 grams) butter for frying
For the fruit compote
- 1 orange, segmented
- 6 strawberries, sliced
- 2 teaspoon orange juice
- 1 teaspoon sugar
- In a large bowl whisk together all the dry ingredients.1¾ cups (260 grams) all-purpose flour, 2 tbsp (25 grams) sugar, 1 tbsp baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon nutmeg, ½ teaspoon vanilla powder
- In a medium sized bowl whisk together all the wet ingredients.1 cup (250 mL) milk, ¼ cup (60 mL) orange juice, 1 tbsp orange zest, 3 eggs, large, 1 tbsp (15 grams) melted butter, ¾ cup (185 grams) ricotta cheese
- Pour the wet ingredients into the dry ingredients and whisk until the batter is well mixed. Do not worry if your batter has lumps.
- Melt ½ tablespoon of butter in your non-stick pan and pour ¼ cup batter for each pancake into the pan.2-3 tbsp (30-45 grams) butter
- Cook over medium heat until you see bubbles forming on the top surface of the pancakes. Carefully flip over and cook for a few more minutes.
- Transfer the cooked pancakes to a cooling rack and then remove the pan from the heat and wipe it clean. Add more butter and repeat until you have used up all the batter.
- Keep your pancakes warm while cooking up the rest by placing them in your oven, directly on the rack, set to the lowest heat with the door slightly ajar.
- Serve with our fruit compote, maple syrup, honey or powdered sugar.
To make the fruit compote
- Combine all ingredients in a small saucepot and heat over medium high heat until the fruit is soft and the liquid has thickened to a syrup consistency. Stir very carefully so that you don't break apart the fruit.1 orange, segmented, 6 strawberries, sliced, 2 teaspoon orange juice, 1 teaspoon sugar