Go Back
+ servings

Orange Ricotta Pancakes

These ricotta pancakes with honey orange sauce are quick, easy and healthy - not to mention delicious!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy ricotta pancakes, honey orange pancakes
Servings: 12 pancakes
Calories: 217kcal
Author: Jovita | Yummy Addiction


For the honey orange syrup:

  • ½ cup honey
  • juice of ½ orange
  • grated zest from ½ orange

For the orange ricotta pancakes:

  • 3/4 cups (100g) all-purpose flour
  • 3/4 cups (112g) whole wheat flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs , separated
  • 3 tablespoons sugar , divided
  • cup (76g) unsalted butter
  • grated zest from 1 orange
  • 1 tablespoon vanilla extract
  • ¾ cup milk
  • ¼ cup freshly squeezed orange juice
  • ¾ cup (180g) ricotta cheese


  • In a medium saucepan, combine the honey and orange juice. Bring to a boil over medium heat, stirring frequently. Remove from heat and mix in the orange zest. Let to cool. The syrup will thicken as it cools.
  • In a medium bowl, blend flour, baking soda, baking powder and salt. Set aside.
  • In a small saucepan, heat milk and butter over medium-low heat, until butter is melted. Remove from heat and let cool slightly. Mix the orange juice into the milk mixture and set aside.
  • In the bowl of an electric mixer, beat the egg whites until they begin to bubble. Add 1 tablespoon sugar and continue beating until soft peaks form. Set aside.
  • In a large bowl, whisk egg yolks with 2 tablespoons sugar until light and creamy. Whisk in the orange zest and vanilla. Whisk in a quarter of the milk mixture, then whisk in the remaining milk mixture until smooth. Slowly add flour mixture, stirring only until dry ingredients are moist but still lumpy. Do not overmix. Using the rubber spatula, stir in the ricotta cheese. Finally, fold the egg whites into the batter until just combined. The batter will be lumpy.
  • Heat a large nonstick frying pan over medium heat until hot. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top. Carefully flip over and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Serve warm with the honey orange syrup.


Recipe adapted from Chow.


Serving: 1pancake | Calories: 217kcal | Carbohydrates: 29.3g | Protein: 5.8g | Fat: 9.1g | Cholesterol: 69.5mg | Sodium: 189.6mg | Sugar: 16.5g