I love finding new ways to use ricotta cheese. I almost always have leftover ricotta cheese whenever I cook with it, and that tub makes its way to the back of the fridge to be completely forgotten. Instead of letting that ricotta go to waste I add it to the weekend’s breakfast menu!
These pancakes were the first recipe we made from our favorite Brunch at Bobby’s. We served them with Almond Butter Syrup. Bobby suggested serving these pancakes with a fig compote and some pistachios.
Just like all breakfast sweets, Firecracker ate these up, so I loved getting the extra punch of protein from the ricotta.
*If you can find fresh ricotta, use that. However, allowing the more commonly found ricotta cheese to drain through a fine strainer for an hour is an acceptable substitute. (That’s definitely what I did!)
Orange Ricotta Pancakes
- 1 C fresh ricotta, or see note* above
- 3/4 C milk
- 3 eggs, separated
- 1/2 tsp vanilla extract
- zest of 1 orange
- 3/4 C flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- In a bowl, whisk together the ricotta, milk, egg yolks, vanilla, and orange zest.
- In another large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
- Using a handheld electric mixer, whip the egg whites until stiff peaks form.
- Combine the wet ingredients into the dry. Gently fold in the egg whites.
- On a hot buttered griddle drop 1/4 C of batter into pancakes. When bubbles form and start to pop flip the pancakes and cook until golden on both sides.
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