Orange Ricotta Chocolate Chip Pancakes

In these orange ricotta chocolate chip pancakes, ricotta cheese creates the lightest, fluffiest pancakes, with a delicate orange taste complemented by dark chocolate chips. Jump to the recipe

It’s time, in my opinion, that we discuss pancakes. I find it hard to realise that the last time we discussed this delectable brunch fare was with these Lemon Ricotta Pancakes almost a year ago. Do you detect a pattern here? You’ll be surprised when I tell you that this recipe is the basis for these pancakes. I changed a few things, which I believe made it better, and I added chocolate because orange and chocolate are the perfect complement to each other.

Although I had every intention of sending you the recipe right away (because you need it in your life), life got in the way. I actually made this and took the photos on a snowy Saturday over a month ago. I worked hard in between all of these things, turned 30(! ), spent a long weekend in Dublin, got a nasty cold when I got home, spent time with my parents when they came to visit Chicago, and just this past weekend, I indulged in a Sunday Funday that involved drinking copious amounts of alcohol during the day, something I haven’t done in a long time and paid dearly for the following day. When did I start ageing?

The reason I’m telling you all of this is because I wanted to give you this recipe as quickly as possible, and the time has come. I strongly advise you add these pancakes to your weekend menu plan because the citrus season is still in full swing. I’ll explain why.

In the past, I didn’t enjoy ricotta pancakes since they were so cakey or puffy when made at home. If ricotta pancakes are offered on a restaurant’s menu, I always order them because I adore the tenderness, texture, and lightness that ricotta adds. But at home, it just didn’t work out the same way. My pancakes had a good flavour, but they were excessively heavy and thick. I pondered how restaurants manage to consistently produce such pillowy, fluffy pancakes.

Orange Ricotta Chocolate Chip Pancakes

Google, though, is a wonderful invention. I read for a while before reading some more. I learned that some ricotta pancake recipes also call for beating the egg whites separately from the yolks until stiff like meringue before adding them into the remaining batter—a step that I had previously considered fussy excess. Ugh. Like anyone wants to go to that extra effort when all they want for breakfast is pancakes.

I rolled my eyes and diligently separated the whites out of my extremely dense pancakes, but I was desperate to figure out why. I pulled out my hand mixer and beat the whites to firm peaks while grumbling to myself about the dishes. I saw that the batter did seem to be rather light and fluffy when I incorporated the irritated ingredients into the remaining batter until it was smooth.

Then, as I was cooking them on my big griddle, I noticed that they spread more and appeared less thick than my earlier iterations.

So I gave them a try.

Yeah. Ok. It’s safe to assume that going forward, I’ll separate the egg whites.

Orange Ricotta Chocolate Chip Pancakes

The flavour of orange was strong. The dark chocolate chips were the ideal finishing touch. The texture of the ricotta was very airy and fluffy. The pancakes were nearly ethereal in their lightness. I must prepare pancakes indefinitely in this manner.

Brian questioned: “Why have you never cooked these before?” after sampling them. and then had five in one sitting.

This weekend, you must prepare these orange ricotta pancakes. Do as I did and freeze the leftovers in single servings (2–3 pancakes covered in plastic wrap) to enjoy on sporadic weekday mornings.

One of those wonderful mornings was this one (on a Wednesday). Brian, being the saint that he is, brought me coffee in bed, microwaved these fluffy treats for us for about a minute, then drizzled them with yoghurt and maple syrup. It was one of the nicest weekday mornings I’ve had in a long time; you can’t make this stuff up. I’m hoping you’ll follow suit.


  • all-purpose flour, 1 cup
  • one tablespoon of baking powder
  • A half-teaspoon of baking soda
  • 2 large eggs and 1/4 teaspoon of salt Whites and yolks should be kept separate.
  • Ricotta cheese, 1 cup
  • 14 cup of milk whichever you like, dairy or otherwise
  • a single orange’s zest It’s simpler to zest the orange before juicing.
  • Juice from one fresh orange, roughly half a cup 12 an orange
  • Chocolate chips, half a cup I like dark or semi-sweet coffee.
Orange Ricotta Chocolate Chip Pancakes


Mix the flour, baking soda, baking powder, and salt in a medium bowl; place aside.

Separate the egg whites from the yolks and set the whites in a large bowl and the yolks in another clean medium basin. In the big bowl containing the yolks, combine the ricotta, milk, orange juice, and zest. Whisk until combined.

Just combine the dry ingredients with the liquid ones in the big basin, then stir to produce a smooth batter. Avoid overmixing.

Beat egg whites on medium to high speed with a hand mixer or stand mixer attachment with the whisk attachment until stiff peaks form, which could take 3-5 minutes, depending on the speed (for photos of what stiff peaks look like, see this post).

With a spatula, gently fold the egg whites into the batter until there are no longer any white streaks. Add the chocolate chunks and stir.

A griddle or frying pan should be heated to medium. Butter the frying surface before adding 1/4 cup of batter per pancake. With the back of the measuring cup, lightly spread the batter out. Cook the first side for 4-5 minutes, then flip it over and cook it for another 2 minutes, or until golden. Transfer to a big plate.

Continue until no batter is left, then repeat with the remaining batter. Butter and maple syrup are recommended!


From my Lemon Ricotta Pancakes with Blackberry Sauce, recipe modified.

Pancake leftovers can be kept in the freezer for a longer period of time or in the refrigerator for a few days. For a special breakfast on busy mornings, I like to wrap individual servings, such as 2-3 pancakes, in plastic wrap, store them in the freezer in a freezer storage bag, and then reheat in the microwave.

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