Orange & Ricotta Pancakes

At Bedfolk HQ we love nothing better than slow weekend mornings followed by a delicious brunch. So we've teamed up with Tina Jui, cook, writer and photographer at The Worktop, to bring you some of our favourite recipes. 

Tina Jui | The WorktopThese orange and ricotta pancakes are so soft and light, with a boost of citrus to brighten your morning.

When it comes to eating them (the best bit), Tina recommends pouring on the orange syrup and letting it sit for a minute or two, to really seep into the pancakes. 

Bedfolk Brunching | Orange & Ricotta Pancakes | Tina Jui - The Worktop

The Recipe

Prep Time  | 10 minutes
Cook Time | 35 minutes
Serving     | 16 pancakes


Orange & Ricotta Pancakes
  • 225g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 400ml buttermilk
  • 2 large eggs (separated)
  • 75g caster sugar
  • 170g ricotta cheese
  • zest of 1/2 an orange
Quick Orange Syrup
  • 240ml orange juice
  • 240ml water
  • 225g granulated sugar
  • zest of 1 orange
  • pinch of salt

How to make

The pancakes
  1. In a large bowl, sift together the flour, baking soda and salt. Set aside.
  2. In a medium bowl, whisk the egg whites until a soft peak forms. Set aside.
  3. In a separate medium bowl, whisk together the buttermilk, egg yolks, sugar, ricotta cheese and zest.
  4. Make a well in the dry mixture, and add the egg yolk mixture. Mix everything together, until just combined. A few lumps will remain. Gently fold the egg white mixture into the bowl.
  5. Heat a skillet to medium-low heat. Drop pancakes by the 1/4 cup, and cook for about 4 minutes on one side. Flip and cook for an additional 1-2 minutes.
The quick orange syrup
  1. As you are cooking the pancakes, make the orange syrup. Mix everything together in a small saucepan and simmer for 15 minutes. Remove from heat and allow to cool slightly before serving with the orange and ricotta pancakes.



This recipe first appeared on