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5 from 1 vote

Ricotta Orange Whole Wheat Pancakes

These fluffy, zesty, and sweet pancakes are bursting with a delicate orange flavor and are perfect when topped with warm maple syrup and melted butter!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, Italian
Servings: 4 servings

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 cup ricotta cheese
  • 3/4 cup low-fat milk
  • 1/2 cup orange juice
  • 1/4 cup butter melted
  • 1/2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Maple syrup

Instructions

  • In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
  • Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  • Heat a 12-inch nonstick frying pan/skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush on skillet evenly.
  • Pour 1/4 cup batter onto 3 spots on frying pan/skillet. Let pancakes cook until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter. Top with more orange zest, a pat of butter, and drizzle of maple syrup. Enjoy!