Ricotta-Cornmeal Pancakes

ricotta-cornmeal pancakes with oranges
Photo: Armando Rafael
Prep Time:
30 mins
Total Time:
45 mins

Fresh ricotta pulls double duty in these fluffy pancakes -- it goes into the batter and is schmeared on top before serving.


  • 1 ⅔ cups unbleached all-purpose flour

  • cup fine yellow cornmeal

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 ¾ cups buttermilk

  • ½ cup fresh ricotta, plus more for serving

  • 1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving

  • 2 large eggs

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 teaspoon safflower oil

  • Warm honey, for serving


  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, ricotta, orange juice and zest, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.

  2. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.

  3. Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve, topped with supremed oranges, warm honey, and a dollop of ricotta.

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