Ricotta Berry Orange Pancakes (Printer View)

Fluffy, citrusy pancakes with creamy ricotta and mixed berries for a bright, indulgent breakfast.

# What you'll need:

→ Dairy & Eggs

01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 3/4 cup whole milk
04 - 2 tablespoons unsalted butter, melted, plus additional for cooking

→ Dry Ingredients

05 - 1 cup all-purpose flour
06 - 2 tablespoons granulated sugar
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ Fruits & Flavorings

09 - Zest of 1 large orange
10 - 1 teaspoon vanilla extract
11 - 1 cup mixed fresh berries, such as blueberries, raspberries, and strawberries
12 - Optional: additional berries and powdered sugar for serving

# Method:

01 - In a large bowl, vigorously whisk ricotta cheese, eggs, whole milk, melted butter, orange zest, and vanilla extract until mixture is smooth.
02 - In a separate medium bowl, thoroughly blend all-purpose flour, granulated sugar, baking powder, and salt.
03 - Gently stir the dry ingredients into the ricotta mixture until just combined; a thick, lumpy batter is ideal. Avoid overmixing.
04 - Delicately fold 3/4 cup mixed fresh berries into the batter, reserving the remaining berries for garnish.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
06 - Spoon approximately 1/4 cup batter per pancake onto the heated skillet. Cook for 2–3 minutes until bubbles appear on the surface and the edges are set.
07 - Carefully flip pancakes and cook an additional 1–2 minutes, until golden brown and cooked through. Repeat with remaining batter, adding more butter as necessary.
08 - Arrange pancakes on plates. Top with reserved fresh berries and dust with powdered sugar, if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Uses simple pantry and fridge staples
  • Fluffy texture every time thanks to ricotta
  • Fresh berries bring natural sweetness and color
  • Ready in just thirty minutes
  • Deliciously aromatic with real orange zest
02 -
  • High in protein thanks to ricotta
  • Freezes well for quick future breakfasts
  • Perfect for using up leftover berries
03 -
  • Let your batter rest for at least five minutes before cooking so the flour fully hydrates
  • For perfectly round pancakes use a measuring cup to pour your batter and do not be afraid to use a light touch with your spatula
  • Most importantly do not rush the cooking—medium heat gives you that coveted golden edge without burning the berries

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