Zesty Citrus Ricotta Pancakes with Maple-Orange Syrup

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Fluffy pancakes enriched with ricotta and bright citrus zest, served with a homemade maple-orange syrup for a sweet and tangy brunch treat. This American-inspired brunch recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 1/2 cup whole milk
• 1 large egg
• 1 tsp fresh orange zest
• 1 tsp fresh lemon zest
• 2 tbsp, plus more for cooking unsalted butter
• 1/2 cup pure maple syrup
• 1/4 cup fresh orange juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 1/2 cup ricotta cheese, 1/2 cup whole milk, 1 large egg, 1 tsp fresh orange zest, and 1 tsp fresh lemon zest until smooth and fragrant.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix to keep pancakes fluffy.
4. Step 4: Heat a non-stick skillet over medium heat and melt 1 tbsp unsalted butter until foaming.
5. Step 5: Using a 1/4 cup measure, pour batter onto the skillet and cook pancakes for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2-3 minutes until golden brown.
6. Step 6: For the syrup, combine 1/2 cup pure maple syrup and 1/4 cup fresh orange juice in a small saucepan over low heat, stirring occasionally until warmed and slightly thickened, about 3 minutes.
7. Step 7: Serve pancakes warm with a pat of butter and drizzle of the maple-orange syrup.