Ricotta Cheese Pancakes with Orange Butter Sauce

Traditional pancakes get flipped on their head with the additional of smooth, creamy ricotta and a zesty Orange Butter Sauce!


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 2 cup ricotta cheese
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon grated orange zest
  • 1-2 tablespoon unsalted butter
  • fresh raspberries
  • powdered sugar
  • Orange Butter Sauce:: ½ cup freshly squeezed orange juice
  • Orange Butter Sauce:: ⅓ cup sugar
  • Orange Butter Sauce: 4 tablespoon unsalted butter
  • Orange Butter Sauce: 1 teaspoon grated orange zest
  • Orange Butter Sauce: 2 tablespoon orange liqueur (like Grand Marnier)


  • Make the sauce by combining the orange juice, sugar, butter, lemon juice, and orange zest in a small saucepan.
  • Bring to a boil over medium-high heat, stirring to help dissolve the sugar.
  • Continue to boil until slightly thickened (2-3 minutes).
  • Stir in the Grand Marnier.
  • Return to a boil and cook (30 seconds).
  • Keep warm over very low heat while making the pancakes.
  • Preheat oven to 250˚F.
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • In another bowl, lightly beat the eggs, then stir in the ricotta cheese, milk, vanilla, and orange zest until the mixture is very smooth.
  • Gradually add the egg mixture to the flour mixture, whisking until just combined and smooth. Don’t over-mix.
  • Heat a large heavy skillet over medium heat and lightly coat with butter.
  • Form pancakes of about 3 tablespoon each in the skillet.
  • When they begin to bubble, flip to brown the other side.
  • Transfer to a lightly buttered baking sheet and keep warm in the oven while cooking the remaining pancakes.
  • Add more butter to the skillet as needed.
  • To serve, drizzle individual plates with orange sauce and top with pancakes.
  • Top with raspberries and dust lightly with powdered sugar.

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