Ricotta Pancakes with Raspberry Orange Curd

Let me introduce you to the fluffiest, yummiest pancakes you’ll ever have: Ricotta Pancakes with Raspberry Orange Curd! I cannot even tell you how delicious these are — you just have to try them yourself!

I am a big fan of breakfast. If I could only eat one type of meal for the rest of my life I would choose breakfast! It is just too good. And pancakes are one of my favorite breakfast foods! One of my favorites is these apple pie pancakes. And my current ultimate favorite is these ricotta pancakes! Adding ricotta to your pancakes makes them light and fluffy. Ricotta has such a mild flavor so you don’t taste a cheesy taste in the pancakes, and you’re left with a delicious, soft pancake good enough to feed your biggest critics!

Let’s not forget about the raspberry orange curd that goes on top of these pancakes! The curd takes 15 minutes to make and completely upgrades your entire breakfast experience. Raspberry oranges are a variety of blood oranges that are SO SWEET and have a slight raspberry taste! Citrus season is in full swing and I am addicted to these oranges! I got mine at Sprouts because they always have fresh unique produce like these oranges.

I cannot wait for you to try these ricotta pancakes with raspberry orange curd. If you do and enjoy them, please share a picture and tag me (@thepalatablelife) so I can see!

Ricotta pancakes topped with raspberry orange curd.

Ricotta Pancakes with Raspberry Orange Curd

Servings 6 pancakes

Ingredients
  

Ricotta Pancakes

  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup ricotta cheese
  • 3/4 cup milk
  • 1 egg
  • 1 tsp vanilla

Raspberry Orange Curd

  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup raspberry orange juice
  • 2 tbsp raspberry orange zest
  • pinch of salt
  • 1/2 cup butter cold

Instructions
 

Raspberry Orange Curd

  • Add the honey and sugar to a medium pot. Stir until combined. Add eggs and egg yolks and stir again. Add orange juice and zest and stir once again.
  • Put the pot over medium heat, stirring continually. Cook until the mixture will coat the back of a spoon, or if you have a temperature probe cook to 170 degrees.
  • Turn the heat to low and add the butter. Stir until the butter is melted and take off the heat. Transfer to a jar or sealable container and let cool.

Ricotta Pancakes

  • In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir together.
  • In a separate bowl, combine the ricotta, milk, egg, and vanilla. Add the dry ingredients to the wet and stir until just combined.
  • Add 1/3 cup of the batter to a greased frying pan. Cook until golden brown on both sides. Top with raspberry orange curd and your favorite fruit. Enjoy!

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