Raspberry Ricotta Pancakes

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If you are a fan of pancakes -and let's face it, we all are- this recipe for Raspberry Ricotta Pancakes is a must try. We've made a few swaps to make this breakfast a little better for you. The flavors of tart raspberries and a hint of fresh orange leads the way. Our favorite swap? Using Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

Raspberry Ricotta Pancakes, Oh My!

This fun twist on a breakfast classic starts with tender ricotta pancakes with a hint of orange. And let's not forget about the bright + bursting flavor of the fresh raspberry + honey topping. Perfect for a weekend breakfast or morning brunch with friends!

And if you have never tried ricotta cheese in your pancakes, you are going to be very pleasantly surprised. It adds a nice creamy texture without being heavy. So delicious. Italian cooks really know what they are doing!

We've also replaced the butter with heart-healthy Mazola Corn Oil. After all, February is Heart Health Month. You can find Mazola Corn Oil at just about any grocery store, and it is perfect for baking and sauteeing, too. In this recipe, the texture of the ricotta and the hint of orange zest and juice shine through instead of being overpowered by butter.

We used a touch of Mazola Corn Oil in our skillet, too. Makes flipping so much easier. Mazola Corn Oil has a high smoke point of 450°F and performs well in a variety of cooking applications, including grilling and stir frying. (And pancakes!) All cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.

Ingredients Needed to Make Ricotta Pancakes:

• Mazola Corn Oil
• Fresh raspberries
• Orange - for the juice and the zest
• Honey
• All purpose flour
• Sugar
• Baking powder, baking soda, and salt
• Milk
• Ricotta cheese - whole milk, low fat, or skim
• Eggs
• Vanilla

This recipe stays nice and light by using Mazola Corn Oil.

If you aren't a fan of raspberries, you can make this recipe using blackberries, blueberries, or strawberries. You can also replace the orange with lemon for a tarter flavor. However, since the raspberries are naturally sweet-tart, the orange makes a nice flavor combination.

Why ricotta cheese? Ricotta cheese on its own has a very "bland" taste. This makes it perfect for both savory and sweet recipes because it will take on the flavor of what you add to it. It gives that signature creamy texture to your savory dishes, and in this recipe, it creates a perfect pancake. Plus, you get the added nutritional value of extra protein.

Raspberry Ricotta Pancakes have three better-for-you swaps.

1. Instead of using butter, use Mazola Corn Oil. Not only does this let the flavors shine through, but it also is a cholesterol free option.
2. Fresh orange juice and zest are healthier additions to the batter, adding a hint of citrus and sweetness.
3. Skip the sticky sweet syrups and sugars and top your pancakes with a bright and fresh raspberry-honey sauce.

How to Make Ricotta Pancakes with Fresh Raspberry Sauce:

1. First make the sauce. In a small skillet or sauce pan, stir together raspberries, water, half of the orange juice, half of the orange zest, and honey.
2. Heat over medium heat. When heated, gently mash the berries using a fork. Bring the mixture to a low boil, stirring frequently.
3. Reduce heat to a simmer and cook for 15 minutes until the sauce has reached a desired consistency. Taste and add more honey as desired.
4. The mixture will thicken as it cools. To speed up the cooling process, pop it in the fridge or freezer while you prepare the pancake batter.
5. In a large bowl, whisk together the ricotta, eggs, vanilla, Mazola Corn Oil and remaining orange juice and zest until smooth. Add the milk and whisk until combined.
6. In a separate smaller bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and salt.)
7. Add the dry ingredients to the wet mixture. Gently whisk until JUST COMBINED. Lumps are 100% ok. Do not over work the pancake batter.
8. Next, heat your griddle or non-stick skillet to medium high. When the Mazola Corn Oil is shimmering and sizzles when you put a drop of water in it, you are ready to start cooking.
9. Using a ¼ cup measuring cup, pour the pancakes onto the hot griddle. Cook until the top is bubbly and the edges are golden.
10. Gently flip with a spatula and cook for a minute until the bottom is golden.
11. Serve warm with the prepared raspberry sauce.

Why combine the wet and dry ingredients separately? Combining the wet ingredients first and then the dry ingredients in a separate bowl ensures that everything is well combined. Then, when you mix the two together, you don't have to keep stirring and working the batter.

When you overwork pancake batter, it causes gluten from the flour to form. This makes pancakes tough. And nobody wants tough cakes. This method keeps your pancakes tender, light and fluffy. 🙂

Breakfast + Brunch Recipes You Might Like:

Apple + Walnut Steel Cut Oatmeal

Wholesome 5-Day Breakfast Meal Prep

Turkey + Veggie Breakfast Bake

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family.

*See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

Tips + Ideas for Best Results:

• Lighten up your breakfast recipes using Mazola Corn Oil. The flavor makes it a better-for-you swap for so many foods.
• Use fresh fruit zest and juices in your pancake batter for flavor instead of heavy creams and sweeteners.
• For richer, creamier flavor, use whole milk ricotta. To lighten it up, use a low-fat or skim version.
• Be sure to mix the wet ingredients and dry ingredients separately.
• DO NOT OVERWORK YOUR PANCAKE BATTER. Just fold the wet and dry ingredients together until just combined.
• Lumps are 100% ok in pancakes.
• Make sure your griddle or skillet is lightly oiled and heated before you start cooking. I like to add a drop of water to the skillet and make sure it sizzles.
• Only flip your pancakes ONCE. Once you add the batter to the griddle, wait for the wet top to start bubbling and the edges to turn golden. Flip, then cook until the bottom is golden.
• This pancake recipe is best served warm. The recipe makes about 12 pancakes. Based on a 2 pancake per person serving, you can feed 6 people.
• You can easily double this recipe and make breakfast ahead of time. To store, transfer cooled pancakes to zip storage bags and pop in the fridge for up to 5 days. To reheat, microwave for a few seconds, or pop them in the toaster.
• The fresh raspberry sauce can be stored in a sealed jar or container in the refrigerator for one week.
• If you like raspberries but aren't a fan of the seeds, press the sauce through a fine sieve before serving. It won't make as much sauce, but you still get the delicious berry flavor.
• The raspberry sauce is intended to be light and fresh and not overly sweet. If you prefer a sweeter sauce, add more honey to suit your taste. 🙂

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Raspberry Ricotta Pancakes

A delicious twist on a classic breakfast recipe, these tender and fluffy pancakes have a rich texture from ricotta and have a hint of fresh orange. Topped with a lightly sweet fresh raspberry-honey sauce.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast

Cuisine Italian

Servings 6 Servings

Calories 345 kcal

Ingredients

  

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Fresh Raspberry Sauce

• 2 cups raspberries
• ½ cup water
• ¼ cup orange juice fresh, about half a large orange
• 4 tablespoons honey more or less to taste
• 1 teaspoon orange zest from about half an orange

Ricotta Pancakes

• ¾ cup ricotta cheese
• 3 eggs
• 1 tablespoon Mazola Corn Oil
• 1 ½ teaspoons vanilla
• ¼ cup orange juice fresh
• 1 teaspoon orange zest
• 1 cup milk
• 1 ½ cups all purpose flour
• 3 tablespoons white granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions

 

• First make the sauce. In a small skillet or sauce pan, stir together raspberries, water, half of the orange juice, half of the orange zest, and honey.
• Heat over medium heat. When heated, gently mash the berries using a fork. Bring the mixture to a low boil, stirring frequently.
• Reduce heat to a simmer and cook for 15 minutes until the sauce has reached a desired consistency. Taste and add more honey as desired.
• The mixture will thicken as it cools. To speed up the cooling process, pop it in the fridge or freezer while you prepare the pancake batter.
• In a large bowl, whisk together the ricotta, eggs, vanilla, Mazola Corn OIl and remaining orange juice and zest until smooth. Add the milk and whisk until combined.
• In a separate smaller bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
• Add the dry ingredients to the wet mixture. Gently whisk until JUST COMBINED. Lumps are 100% ok. Do not over work the pancake batter.
• Next, heat your griddle or non-stick skillet to medium high. Add just enough oil to coat the pan lightly. When the Mazola Corn Oil is shimmering and sizzles when you put a drop of water in it, you are ready to start cooking.
• Using a ¼ cup measuring cup, pour the pancakes onto the hot griddle. Cook until the top is bubbly and the edges are golden.
• Gently flip with a spatula and cook for a minute until the bottom is golden.
• Serve warm with the prepared raspberry sauce.

Notes

This recipe makes 12 pancakes. A serving size is 2 pancakes with an equal portion of the raspberry sauce. It will feed 6 people.

Nutrition

Serving: 1Serving of 2 Pancakes plus SauceCalories: 345kcalCarbohydrates: 52gProtein: 11gFat: 10gSaturated Fat: 4gCholesterol: 102mgSodium: 364mgPotassium: 393mgFiber: 3gSugar: 23gVitamin A: 376IUVitamin C: 22mgCalcium: 194mgIron: 2mg

Tried this recipe?Let us know how it was!