Orange, Almond and Ricotta Pancakes

Orange, almond and ricotta pancakes

I would say these pancakes require a little more effort than a regular batch but they are definitely worth it, especially if you make the syrup as well. They are much creamier inside and this goes so well with the sweet orange slices cooked on top. When the sugars in the orange caramelise slightly in the pan these pancakes just get even better. I’m completely in love with ricotta pancakes.

Orange, Almond and Ricotta Pancakes

(adapted from The Kitchn’s recipe for fluffy ricotta pancakes)

Makes around 10 pancakes

  • 250g ricotta cheese
  • 80g plain flour
  • 50g ground almonds
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons caster sugar
  • pinch of salt
  • 180ml whole milk
  • 2 eggs, separated
  • zest of 1 orange
  • 1 orange, peeled and sliced
  • Butter, for the pan

for the syrup:

  • juice of 1 orange
  • 50g caster sugar

flaked almonds, to sprinkle on top

  1. In a small bowl, whisk together the flour, ground almonds, baking powder, sugar and salt.
  2. Separate the eggs, put the yolks in a large bowl and the whites in your stand mixer (or another bowl to beat with an electric whisk). Beat the whites until stiff.
  3. Mix the yolks with the ricotta, milk and orange zest. Add in the dry ingredients and whisk until combined.
  4. Stir in a spoonful of the whipped egg whites to loosen the mixture and then fold in the remaining egg whites with a spatula.
  5. Heat your frying pan over a medium-low heat and melt a teaspoon of butter. Lay a slice of orange in the pan and spoon over the pancake mix so it covers and surrounds the orange slice. A 1/3 cup size is the perfect amount, if you don’t have measuring cups then 4-5 tablespoons will do the trick.
  6. Cook for around 3 minutes until bubbles start to appear on the surface and then quickly flip over and cook for 2 minutes on the other side.
  7. You can easily make the syrup whilst the pancakes are cooking. Mix the orange juice and caster sugar in a small pan, bring to a boil and let it reduce and thicken to a maple syrup like consistency. This should take around 5 minutes. Transfer to a jug or glass. There won’t be a lot of syrup but there’ll be enough for all the pancakes you are making.
  8. Pile up the pancakes on a plate, drizzle with orange syrup and sprinkle with flaked almonds. Perfect.


– I also tried spooning the pancake mix on first and topping with the orange slice. Both methods work, I just preferred putting the orange slice down first.

– The milk can be replaced with any dairy free milk if you so wish.

– I also cooked a batch using coconut oil instead of butter and the outcome was the same.

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