Breakfast Foods

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.

Prep

Cook

Servings

Level

Easy

Ingredients

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

Directions

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.