There’s nothing better than Orange Ricotta Chocolate Chip Pancakes—fluffy, citrus-infused pancakes packed with creamy ricotta and melty chocolate chips. These pancakes are the perfect balance of sweet, tangy, and rich flavors, making them ideal for a weekend breakfast or brunch!
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Why You’ll Love These Orange Ricotta Chocolate Chip Pancakes
🍊 Bright & Citrusy – Fresh orange zest and juice add a refreshing burst of flavor.
🧀 Extra Fluffy & Creamy – Ricotta makes the pancakes incredibly soft and rich.
🍫 Chocolatey Goodness – Melted chocolate chips in every bite!
⏳ Quick & Easy – Ready in just 20 minutes!
Ingredients for Orange Ricotta Chocolate Chip Pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole milk (or buttermilk)
- ½ cup ricotta cheese
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (plus extra for topping)
- 1 tablespoon butter or oil (for cooking)
For Serving:
- Maple syrup
- Extra chocolate chips
- Powdered sugar
- Whipped cream
Tools You’ll Need
- Mixing bowls
- Whisk
- Nonstick skillet or griddle
- Spatula
How to Make Orange Ricotta Chocolate Chip Pancakes
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk milk, ricotta, egg, orange juice, orange zest, and vanilla extract until smooth.
Step 3: Combine & Fold in Chocolate Chips
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (don’t overmix!).
- Fold in mini chocolate chips.
Step 4: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and melt butter or oil.
- Pour ¼ cup batter onto the skillet for each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve & Enjoy!
- Stack pancakes on a plate and top with extra chocolate chips, syrup, whipped cream, or powdered sugar.
Serving Suggestions
🍯 With Warm Maple Syrup – The ultimate finishing touch.
🍊 With Fresh Orange Slices – Enhances the citrusy flavor.
🍫 With a Drizzle of Melted Chocolate – Extra indulgence!
Tips for the Best Orange Ricotta Chocolate Chip Pancakes
🔥 Don’t Overmix the Batter – Keeps the pancakes light and fluffy.
🍊 Use Fresh Orange Zest & Juice – Enhances the natural citrus flavor.
🧈 For Extra Richness – Add a tablespoon of melted butter to the batter.
🥞 For Thicker Pancakes – Use whole-milk ricotta and reduce the milk slightly.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Layer pancakes with parchment paper and freeze for up to 2 months.
- Reheat: Warm in a toaster or skillet for 1-2 minutes.
Frequently Asked Questions (FAQ)
Q1: Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese for a smoother texture before adding it to the batter.
Q2: Can I make these pancakes gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend.
Q3: Can I use dark chocolate instead of milk chocolate?
Yes! Dark chocolate chips add a richer contrast to the orange flavor.
Fluffy, Citrusy, and Loaded with Chocolate!
These Orange Ricotta Chocolate Chip Pancakes are the perfect balance of light, creamy, and sweet flavors. Whether you’re making them for brunch or just treating yourself, they’re guaranteed to be a hit!
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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Nutritional Information (Per Pancake – 1 of 8 Servings)
- Calories: 180
- Protein: 6g
- Carbohydrates: 25g
- Fat: 7g
- Fiber: 1g
Enjoy every fluffy, chocolatey, citrus-infused bite of these Orange Ricotta Chocolate Chip Pancakes!
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Orange Ricotta Chocolate Chip Pancakes
- Total Time: 20 minutes
Description
There’s nothing better than Orange Ricotta Chocolate Chip Pancakes—fluffy, citrus-infused pancakes packed with creamy ricotta and melty chocolate chips. These pancakes are the perfect balance of sweet, tangy, and rich flavors, making them ideal for a weekend breakfast or brunch!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole milk (or buttermilk)
- ½ cup ricotta cheese
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips (plus extra for topping)
- 1 tablespoon butter or oil (for cooking)
For Serving:
- Maple syrup
- Extra chocolate chips
- Powdered sugar
- Whipped cream
Instructions
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
- In another bowl, whisk milk, ricotta, egg, orange juice, orange zest, and vanilla extract until smooth.
Step 3: Combine & Fold in Chocolate Chips
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (don’t overmix!).
- Fold in mini chocolate chips.
Step 4: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and melt butter or oil.
- Pour ¼ cup batter onto the skillet for each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Step 5: Serve & Enjoy!
- Stack pancakes on a plate and top with extra chocolate chips, syrup, whipped cream, or powdered sugar.
Notes
Don’t Overmix the Batter – Keeps the pancakes light and fluffy.
Use Fresh Orange Zest & Juice – Enhances the natural citrus flavor.
For Extra Richness – Add a tablespoon of melted butter to the batter.
For Thicker Pancakes – Use whole-milk ricotta and reduce the milk slightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American
