Ricotta Orange Pancakes
Prep Time
10 min
Cook Time
15 min
20 pancakes
Nutritional Info
Calories 84 kcal
Fat 2 g
Carbohydrates 14 g
Fiber 0.3 g
Protein 4 g
Sodium 143 mg
Calcium 62 mg
Source: Alberta Milk


1 1/2 cups (375 ml) all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) salt
1/2 cup (125 ml) white sugar
2 tsp (10 ml) orange zest
4 (large) eggs, separated
1 1/2 cups (375 ml) buttermilk
3/4 cup (200 ml) ricotta cheese
Canola oil (to brush fry pan)


  1. In a medium bowl mix together flour, baking soda, baking powder and salt. Set aside.
  2. In a small bowl mix together the sugar, orange zest, egg yolks, buttermilk and ricotta cheese. Set aside.
  3. In a mixing bowl, whip the egg whites till stiff and set aside.
  4. Add the buttermilk mixture to the flour mixture until just combined.
  5. Fold in the whipped egg whites to flour mixture.
  6. Heat a griddle/fry pan over medium high heat, brush lightly with oil. Pour ¼ cup of batter on griddle/fry pan, cook till bubbles form around edges, flip and cook about a minute or until done.
  7. Serve with maple syrup or fresh preserves and a tall call of cold milk.