Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Orange Ricotta Pancakes 3.2 (151) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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