Spicy Orange Ricotta Pancakes Drizzled with Rhubarb Syrup
Elevate your breakfast game with these Spicy Orange Ricotta Pancakes drizzled with homemade Rhubarb Syrup—a dish that’s as decadent as it is vibrant. These fluffy pancakes, infused with creamy ricotta, fresh orange zest, and a hint of warming spices like cinnamon and ginger, are luxuriously moist with a subtle citrusy kick. The star of the show is the tangy rhubarb syrup, made from scratch with honey and a splash of lemon juice to balance its natural tartness. Perfectly golden and endlessly indulgent, this recipe is a stunning combination of bold flavors and comforting textures. Top your stack with an extra drizzle of syrup and a sprinkle of orange zest for a brunch centerpiece that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 1 cup Whole milk ricotta cheese
- 1 tablespoon Fresh orange zest
- 2 tablespoons Fresh orange juice
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 2 tablespoons Unsalted butter
- 2 cups Rhubarb, chopped
- 1 cup Water
- 0.25 cup Honey
- 1 tablespoon Lemon juice
Instructions
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and salt. Set aside.
In a separate large bowl, beat the eggs and sugar until well combined. Add in the ricotta cheese, orange zest, orange juice, vanilla extract, and milk. Stir until smooth.
Gradually fold the dry ingredients into the wet mixture. Mix until just combined; the batter will be thick.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown. Repeat for the remaining batter.
To make the rhubarb syrup, combine the rhubarb, water, honey, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens slightly.
Remove the syrup from heat and strain through a fine mesh sieve to remove any solids, pressing lightly with a spoon to extract the syrup. Set aside to cool slightly.
Serve the pancakes stacked on a plate and drizzle generously with rhubarb syrup. Garnish with additional orange zest if desired.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 97.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1498 mg | 115% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2034 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
