Breakfast Dessert Recipes

Chocolate Orange Ricotta Pancakes

We often think of fluffy buttermilk pancakes, but sometimes I struggle to find buttermilk in the shops. However, these ricotta pancakes are just as fluffy and oh-so delicious!

At this time of year, oranges are in season, including these gorgeous blood oranges with their vibrant red flesh. They’re extra sweet too, so for me they work perfectly as a little drizzle over the top of the pancakes just before serving, helping to enhance the lovely orange flavour of the pancakes.

I love these served with Greek yoghurt and extra orange segments, but if you have an extra sweet tooth you could serve them with some maple syrup.

I’ve used wholemeal flour in this recipe, which adds an extra 3g of fibre per serving in comparison to plain white flour. That’s an easy add of 10% of your daily recommendation of fibre with minimal effort! Plus you won’t be able to tell the difference with the end product.

Serves 5


  • 250g plain wholemeal flour
  • 50g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of Soda
  • 1/4 tsp salt
  • 4 eggs
  • 250g ricotta
  • 250ml milk
  • 1 orange, zest and juice
  • 120g 70% dark chocolate

To serve

  • 5 tablespoons of greek yoghurt
  • 2-3 oranges, segmented, and the remaining juice squeezed out


  • In a large bowl mix the flour, sugar, baking powder, bicarb and salt together.
  • In a separate bowl, whisk the eggs, ricotta and milk together. Add the orange zest and 50ml orange juice.
  • Pour the wet ingredients into the dry ingredients and mix together before adding the chocolate – don’t over mix the batter, keep some lumps of flour to ensure you get really lovely and fluffy pancakes.
  • Heat a pan over a low heat and brush with a little oil. Place 1 ladle spoon of batter into the centre of the pan and allow it to cook for 3 minutes (the pancake will spread out slightly so if cooking more than one in a pan at a time ensure there is sufficient gaps between them), watching for little bubbles to appear on the surface and the edges to start to darken before flipping and cooking for 2 minutes on the second side.
  • Repeat with the remaining batter, keeping the cooked pancakes covered and warm (option to keep the oven on at 50°C). You should make around 10 pancakes with the batter.
  • Serve warm with a spoonful of yoghurt, some orange segments and a drizzle of orange juice.
Chocolate Orange Ricotta Pancakes

Per serving: 763kcal/ 37g fat/ 20g saturated fat/ 67g carbohydrates/ 9.4g fibre/ 35g protein

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