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Orange-Ricotta Pancakes

Orange-Ricotta Pancakes

Cooking Light MARCH 2000

  • Yield: 5 servings (serving size: 3 pancakes)


  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (3 ounces) part-skim ricotta cheese
  • 1/4 cup fat-free milk
  • 1/4 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 3 large egg yolks
  • 3 large egg whites


Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine ricotta cheese and next 4 ingredients (cheese through yolks), and add to the flour mixture, stirring until smooth. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites.

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 28%
  • Fat: 6.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.1g
  • Carbohydrate: 26.4g
  • Fiber: 0.5g
  • Cholesterol: 142mg
  • Iron: 1.4mg
  • Sodium: 318mg
  • Calcium: 161mg

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Orange-Ricotta Pancakes recipe