Orange Chocolate Chip Ricotta Pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 8-10 Pancakes
These orange chocolate chip ricotta pancakes combine Galbani® Whole Milk Ricotta with orange zest, orange juice, and mini chocolate chips in a fluffy breakfast favorite. The ricotta creates a light, fluffy texture, while the orange and chocolate chips add bright citrus flavor and sweetness throughout the pancakes. Topped with fresh orange pieces, whipped cream, and maple syrup, they make a delightful addition to breakfast or brunch.
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15 oz. Galbani® Whole Milk Ricotta Cheese
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2 cups instant pancake mix
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1 ½ cups cold water
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1 tsp. vanilla extract
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2 oranges - 1 zested & juiced / 1 peeled and cut into squares for topping
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½ cup mini chocolate chips
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Whipped cream
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Maple syrup
Heat skillet to medium-low heat or an electric griddle to 375° F degrees. Combine pancake mix, water, ricotta cheese, vanilla, juice and zest from the orange. Whisk until large lumps disappear (do not beat or over mix). Let stand 3-4 minutes to thicken.
Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Flip when pancakes bubble and bottoms are golden brown. Top each plate of pancakes with fresh orange pieces, syrup, whipped cream and chocolate chips.
If you want to make the pancakes from scratch, omit the pancake mix and water and use the following instead:
- 1½ cups all-purpose flour
- 3½ tsp. baking powder
- 1 Tbsp. white sugar
- ¼ tsp. salt
- 1 egg
- 1¼ cups milk
- 15 oz. Galbani® Whole Milk Ricotta Cheese
- 3 Tbsp. melted butter
- 1 tsp. vanilla extract
Related Recipes:
-
15 oz. Galbani® Whole Milk Ricotta Cheese
-
2 cups instant pancake mix
-
1 ½ cups cold water
-
1 tsp. vanilla extract
-
2 oranges - 1 zested & juiced / 1 peeled and cut into squares for topping
-
½ cup mini chocolate chips
-
Whipped cream
-
Maple syrup
Heat skillet to medium-low heat or an electric griddle to 375° F degrees. Combine pancake mix, water, ricotta cheese, vanilla, juice and zest from the orange. Whisk until large lumps disappear (do not beat or over mix). Let stand 3-4 minutes to thicken.
Pour slightly less than 1/4 cup batter for each pancake onto lightly greased skillet. Flip when pancakes bubble and bottoms are golden brown. Top each plate of pancakes with fresh orange pieces, syrup, whipped cream and chocolate chips.
If you want to make the pancakes from scratch, omit the pancake mix and water and use the following instead:
- 1½ cups all-purpose flour
- 3½ tsp. baking powder
- 1 Tbsp. white sugar
- ¼ tsp. salt
- 1 egg
- 1¼ cups milk
- 15 oz. Galbani® Whole Milk Ricotta Cheese
- 3 Tbsp. melted butter
- 1 tsp. vanilla extract