Italian Semolina Pancakes with Ricotta and Orange Zest
Light, tender pancakes made with semolina flour and ricotta cheese, brightened with fresh orange zest for a delightful brunch treat. This italian-inspired brunch ready in about 30 minutes pairs semolina flour, all-purpose flour, whole milk ricotta ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3/4 cup semolina flour
- 1/4 cup all-purpose flour
- 1 cup whole milk ricotta ricotta cheese
- 3/4 cup whole milk
- 2 large eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1 tbsp finely grated orange zest
- 1 tsp vanilla extract
- 2 tbsp for cooking unsalted butter
- for dusting, optional powdered sugar
Instructions
- Step 1: In a large mixing bowl, whisk together 3/4 cup semolina flour, 1/4 cup all-purpose flour, 2 tbsp sugar, and 1 tsp baking powder until evenly combined.
- Step 2: In a separate bowl, beat 2 large eggs with 1 cup whole milk ricotta, 3/4 cup whole milk, 1 tbsp finely grated orange zest, and 1 tsp vanilla extract until smooth.
- Step 3: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined; batter will be slightly thick but pourable. Let rest for 10 minutes to allow the semolina to absorb moisture.
- Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp unsalted butter. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form and edges look set. Flip carefully and cook an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more butter as needed.
- Step 5: Serve warm, dusted with powdered sugar if desired, and with fresh fruit or honey on the side for a bright, comforting brunch.
Frequently asked questions
How long does Italian Semolina Pancakes with Ricotta and Orange Zest take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Semolina Pancakes with Ricotta and Orange Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina flour from drying out.
Can I substitute ingredients in Italian Semolina Pancakes with Ricotta and Orange Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Semolina Pancakes with Ricotta and Orange Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Semolina Pancakes with Ricotta and Orange Zest?
Italian brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
