Orange Ricotta Pancakes Syrup

Fluffy ricotta pancakes touched with vibrant orange have become a brunch favorite in my home. The creamy texture, bright citrus flavor and a dreamy orange syrup make this recipe a taste of sunny mornings all year long.

These pancakes always vanish quickly around our table. Some weekends we double the syrup just for extra dipping and drizzling. The orange scent reminds me of childhood kitchen mornings.

Ingredients

• Ricotta cheese: gives the pancakes a tender crumb and creamy richness. Choose whole milk ricotta for the best texture
• Eggs: add structure and help the pancakes puff beautifully
• Milk: makes the batter pourable and helps everything bind. A higher fat milk leads to richer pancakes
• Freshly squeezed orange juice: brings bright fresh tang and balances sweetness. Squeeze just before using for the freshest flavor
• Orange zest: infuses the pancakes and syrup with fragrant citrus oil. Use a microplane for fine zest
• Vanilla extract: deepens the flavor. Real vanilla is worth it if you have it
• All-purpose flour: ensures structure and helps pancakes hold their shape
• Baking powder and baking soda: work together to make the pancakes extra light
• Granulated sugar: sweetens the pancakes. If you like less sweet, reduce by a tablespoon
• Kosher salt: sharpens all the flavors. Take care to measure so it is not overwhelming
• Butter for cooking: delivers golden edges and buttery taste

For the syrup

• Granulated sugar: for a sweet syrup base
• Water: thins the syrup to perfect consistency
• Orange zest and juice: for intense orange flavor
• Cornstarch: gives silky thickness without too much heaviness
• Cream: makes the syrup extra indulgent and smooth
• Butter: melts in for gloss and a touch of richness

Step-by-Step Instructions

Make the Pancake Batter:

In a large bowl whisk together ricotta cheese egg yolks milk orange juice orange zest and vanilla extract until smooth airy and silky

Combine Dry Ingredients:

In a separate bowl whisk flour baking powder baking soda sugar and salt until well mixed and lump free

Mix the Batter:

Add dry ingredients to wet using a spatula fold gently just until combined. A few streaks of flour are fine Do not overmix to keep pancakes fluffy

Whip the Egg White:

In a small clean bowl beat the reserved egg white to soft peaks. Gently fold this into the batter in two additions. This step boosts the pancake rise and makes them extra pillowy

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. For each pancake pour about a quarter cup batter. Cook until you see bubbles and the edges seem set about two to three minutes. Flip gently and cook one to two minutes more until golden and puffed

Make the Orange Syrup:

In a small saucepan combine sugar water orange zest and orange juice. Stir over medium heat until sugar dissolves. In a separate bowl blend cornstarch with a spoonful of the hot syrup whisking smooth then add back to the pot. Simmer for three to five minutes until syrup slightly thickens Stir in butter and cream at the end for rich finish

Serve:

Stack warm pancakes and spoon over a generous drizzle of creamy orange syrup. Finish with a sprinkle of extra zest or fresh orange slices

Save

My favorite part is the scent of orange zest warming in the batter. It takes me back to the first time I made these pancakes with my little sister laughing about sticky fingers and citrus splashes. The syrup always draws everyone to the kitchen.

Storage Tips

Leftover pancakes can be cooled fully then wrapped in foil and refrigerated for up to three days. Reheat gently in a pan or toaster. The orange syrup keeps well in a sealed jar in the fridge for up to one week. Warm syrup before serving to revive the silkiness.

Ingredient Substitutions

If you do not have fresh oranges bottled juice works but the flavor is brighter with fresh. For dairy free pancakes try a plant based substitute for ricotta and milk coconut cream in the syrup also works beautifully. Whole wheat pastry flour can stand in for all purpose for a bit more fiber and richness.

Serving Suggestions

These pancakes shine with a dollop of whipped cream or Greek yogurt and extra orange slices. For a weekend brunch serve with crispy bacon and fresh berries. The syrup is delicious over waffles too.

Cultural History

Ricotta pancakes draw inspiration from Italian and classic American brunches. The addition of orange notes is common in Mediterranean desserts where citrus is abundant. This recipe combines that tradition with a cozy homemade pancake stack.

Recipe FAQs

→ How does ricotta affect pancake texture?

Ricotta makes pancakes extra tender and moist, giving them a creamy yet airy texture that melts in your mouth.

→ What does orange zest add to pancakes?

Orange zest delivers vivid citrus aroma and flavor, brightening the pancakes without extra liquid.

→ What's the best way to make creamy orange syrup?

Simmer orange juice, zest, sugar, and water until thickened, then whisk in butter and cream for a smooth, silky finish.

→ Can I substitute bottled orange juice?

Freshly squeezed orange juice is ideal for brightness and flavor, but bottled can be used in a pinch.

→ How should leftover pancakes be stored?

Keep extra pancakes in an airtight container in the fridge for up to three days. Reheat gently before serving.

→ Do I need to separate egg whites for this dish?

Yes, the recipe uses two yolks and one egg white, which helps achieve a richer, fluffier batter.