Grand Marnier Ricotta Pancakes

valentine pancakes

Grand Marnier Ricotta Pancakes

Servings 4 Servings


  • cups all-purpose flour
  • tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • ¾ cup ricotta cheese
  • 3 large eggs
  • 1 tsp vanilla extract
  • 4 tablespoons butter, 1 tablespoon melted for batter and remaining butter for cooking
  • 2 tablespoons Grand Marnier
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • powdered sugar, for serving
  • maple syrup or raspberry syrup, for serving
  • Raspberry Syrup: (Optional)
  • 1 cup water
  • 1 cup granulated sugar
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice


  • In a large mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside.
  • In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Add 1 tablespoon melted butter, Grand Marnier, orange zest and orange juice and mix until combined.
  • Slowly add dry ingredients to the wet ingredients and whisk just to combined (batter should be slightly lumpy).
  • Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Pour 1/3 cup batter and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Repeat with remaining batter.
  • Serve immediately with powdered sugar and syrup. Enjoy!
  • Raspberry Syrup:
  • In a small saucepan over medium heat, add water and sugar; stir until sugar dissolves, about 2-3 minutes. Add raspberries and lemon juice; lower the heat to low setting. Cook for 5-6 minutes or until the berries break down; stirring often. Remove from heat and allow the syrup to cool. Strain the syrup into a jar.