By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
918 cal · 20 min
Orange Basil Ricotta Pancakes
Recipe GLPRb8ab5d9e291b25
Delicate gluten-free pancakes infused with fresh basil, bright orange zest and juice, and creamy ricotta. These fluffy morning pancakes are naturally vegetarian and make a perfect brunch dish. Serve with maple syrup for a touch of sweetness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup gluten-free baking flour
½ cup cashew flour
1 teaspoon baking powder
¼ teaspoon kosher salt
2 tablespoons chopped fresh basil
1 egg
½ cup whole milk ricotta
¾ cup whole milk
3 tablespoons melted butter
½ juice of ½ an orange
½ zest of ½ an orange
½ teaspoon vanilla extract
2 tablespoons maple syrup, plus additional for serving
butter or cooking spray for greasing
Directions
In a large bowl, whisk together the gluten-free baking flour, cashew flour, baking powder, salt, and chopped basil until evenly combined.
In a small bowl, whisk together the egg, ricotta, whole milk, melted butter, orange juice, orange zest, vanilla extract, and maple syrup until smooth and fully blended.
Preheat a griddle or large skillet over medium heat for about 2 minutes until hot.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be thick and may have some small lumps, which is fine.
Lightly grease the hot griddle with butter or cooking spray.
Spoon batter onto the griddle in circles, using the back of the spoon to gently spread each portion to about ¼-inch thickness.
Cook for 1 to 2 minutes until the edges look set and the bottom is lightly golden, then carefully flip each pancake.
Cook the other side for 1 to 2 minutes until golden brown and cooked through.
Transfer to serving plates and serve warm with additional maple syrup on the side.
Comments
The ingredient list is available at any major Charlotte chain, though you'll likely need a specialty or natural section at Harris Teeter or Whole Foods for the cashew flour—not a dealbreaker, but cashew flour costs roughly $12 per pound and drives the per-serving cost to around $6-7 before syrup. The stated 20 minutes ignores prep time for zesting, juicing, and whisking the wet and dry mixtures; budget 30-35 minutes realistically. These are special-occasion pancakes, not a weeknight breakfast, and they don't keep well as leftovers because the ricotta base softens quickly. The flavor is genuinely interesting—citrus and basil are bold and work—and they're manageable for two people, but the cost and complexity suit a weekend brunch rather than routine cooking.
Sign in or create a free account to add your review.
