Ricotta Blood Orange Pancakes with Orange Strawberry Sauce


  • For Pancakes:
  • 1 cup ricotta cheese
  • 1/2 cup whole milk
  • 2 eggs, separated
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon blood orange zest
  • 1 tablespoon blood orange juice, freshly squeezed
  • Pinch of salt
  • 1 tablespoon butter, or as needed
  • For Sauce:
  • 2 cups fresh strawberries, chopped
  • 1 teaspoon blood orange zest
  • 1/4 cup blood orange juice, freshly squeezed
  • 2 tablespoons sugar


  1. Preheat a griddle to 325°F. If you’re using a non-stick skillet, heat it to medium-low.
  2. To make the pancake batter, combine the ricotta cheese, milk, egg yolks, and blood orange juice in a medium bowl. Stir until mixed. In a second, large bowl whisk the flour, baking powder, blood orange zest, and salt, then stir in the ricotta mixture. Mix well. In a third bowl, whisk the egg whites until they’re frothy, and then fold the egg whites into the ricotta mixture.
  3. To make the pancakes, grease the griddle or skillet with butter. Pour 1/4 cup of batter for a pancake and cook until the pancake’s an even golden brown, about 1 to 2 minutes (use a spatula to left the pancake and check the color). Flip and repeat on the other side, cooking until the pancake is an even golden brown (1 to 2 minutes).
  4. Repeat until you’re out of batter and butter the griddle or skillet in between pancake.
  5. To make the sauce, combine the strawberries, blood orange zest, blood orange juice, and sugar in a small saucepan over medium-low heat. Stir the mixture frequently, until the strawberries break down and the liquid comes to a boil. Reduce to simmer and continue to stir frequently for about 20 minutes or until thickened.
  6. Spoon the warm sauce over the finished pancakes and serve.