Vanilla Orange Ricotta Pancakes

Light-and-fluffy pancake-lovers will appreciate the loft that ricotta gives these delicately scented flapjacks. Whipped orange butter just seals the deal.







Whipped Orange Butter

  • ½ cup Challenge Unsalted Butter, softened
  • 1 Tablespoon milk
  • 1 teaspoon orange zest

Ricotta Pancakes

  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup granulated sugar
  • zest of 1 orange, finely grated
  • 1 Tablespoon vanilla extract
  • 3 large eggs
  • ¾ cup whole-milk ricotta
  • ¼ cup buttermilk
  • 2 Tablespoons Challenge Unsalted Butter, melted, plus more for cooking
  • maple syrup, for serving


Whipped Orange Butter

  • 1

    Place butter in a medium bowl and cream with a hand mixer until light and fluffy, about 3 minutes.

  • 2

    Beat in milk and orange zest; beat until combined.

  • 3

    Store in the refrigerator until ready to use.

Ricotta Pancakes

  • 4

    Whisk together flour, baking powder and salt in a small bowl.

  • 5

    Combine sugar, orange zest, vanilla and eggs in a large bowl and whisk until combined. Add ricotta, buttermilk and melted butter and whisk until smooth. Stir in dry ingredients, mixing until just combined.

  • 6

    Heat a large non-stick skillet over medium-low heat. Melt a teaspoon of butter in the pan, swirling to coat the whole surface. Ladle ¼ cup of batter onto the skillet and let the pancake cook for 3-5 minutes, or until bubbles form in the center and the bottom browns. Flip and cook another 3-5 minutes, adjusting heat as necessary. Transfer to a plate and repeat buttering the pan and cooking pancakes until all of the batter has been used.

  • 7

    Serve with a generous scoop of whipped orange butter and maple syrup.

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