Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Orange Ricotta Pancakes 3.2 (151) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Grated navel orange zest and ricotta cheese make ordinary pancakes extraordinary. Ingredients 1 ¾ cups (15 ounces) part-skim ricotta cheese ⅓ cup granulated sugar 2 large eggs 2 teaspoons grated orange zest (1 orange) ⅔ cup all-purpose flour 3 tablespoons canola oil Confectioners' sugar or maple syrup Directions In a medium bowl, whisk together ricotta cheese, granulated sugar, eggs, and orange zest. Whisk in flour until just combined. Heat canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup. Rate it Print