The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Mornings should always start with mimosas…or pancakes… or both! This bright and beautiful stack of hotcakes will really brighten your morning and sweeten your day. Fluffy, buttery, sweet and a whole lot of fun, mimosa pancakes are perfect for anyone.
Start by easily segmenting your fruit, slicing each down the center and then slicing again into quarters. Run a sharp knife between the outside membrane of the fruit and rind. This will leave you with the rind removed from the fruit even if some fruit is left clinging to the rind. If there is any fruit still clinging on, squeeze that remaining juice into a measuring cup and save for later when you make the citrus syrup. Next, you’ll segment and separate each section of fruit from the membrane, run your thumb or knife down each section and gently pull the membrane away from the fruit. When separating each section, make sure to do it over your measuring cup so you can save any excess juice. Save your segments of fruit for topping your golden pancake stacks and save the leftover rinds for a special trick I’ll teach you later.
You’ll want to add one cup of citrus juices into a medium saucepan, along with 2-3 rinds and ½ cup of white sugar. Bring this mixture to a low boil and let it simmer and thicken for 8-10 minutes, making sure to stir occasionally. Once your citrus syrup has thickened, pour it into a serving jar and set it aside.
SPECIAL TRICK! Take the remaining rinds and add them to the saucepan along with 3 cups of water and bring to a low boil. Let this simmer on low while the citrus smell fills your entire kitchen. You can also add a couple cinnamon sticks if you wish.
The pancakes take no time at all. You can even make them ahead and keep them in your fridge for up to 4 days or in your freezer for 2 weeks. If you decide to make them ahead, simply warm them up in the microwave right before you are ready to serve. Just a couple seconds on high, wrapped in a damp paper towel, and they’re ready!
Top each stack with a handful of segmented citrus fruit and a tablespoon or two of the simple citrus syrup. If it’s weekend brunch that you’re making these for, enjoy a blood orange mimosa with your pancakes and really make your day a sweet one.
Blood Orange Mimosa Pancakes
For the Simple Syrup
- 2 Minneola Oranges
- 4 Blood Oranges
- 1 Pomelo
- 3-4 Clementines
- 1 cup fresh fruit juice
- ½ cup white sugar
- ¼ cup water
For the Ricotta Pancakes
- 1 cup all-purpose flour (can also use coconut or almond flour)
- 1 tsp. baking powder
- 1 Tbsp. white sugar
- 1 cup ricotta cheese or 2% cottage cheese
- ¾ cup skim or almond milk
- 2 eggs
- 1 Tbsp. citrus zest
- 1 Tbsp. vanilla extract
Blood Orange Mimosas ( Serves 2)
- ½ cup prosecco or champagne
- ¾ cup blood orange juice
- ¼ cup tart cherry juice
- 1 Tbsp. citrus simple syrup
- Club Soda
- Slice of blood orange ( for garnish)
- Zest your fresh citrus fruit. This should yield 2 Tbsp. of citrus zest. Set this aside.
- Segment your fruit reserving 2 whole blood oranges if you’re making the blood orange mimosas. (Read through the steps above to segment your fruit.) Make sure to segment over a measuring cup or bowl to collect the fruit juice you’ll need for your simple syrup. Set your remaining fruit segments aside.
- Add the fruit juice to a medium saucepan along with ½ cup of white sugar and ¼ cup of water. Bring this mixture to a low boil and let simmer and thicken for about 8-10 minutes. Add a couple rinds from the fruit to add more flavor, just make sure to remove them at the end. Pour your syrup into a serving dish and set aside. Reserve 1 Tbsp. to add to the mimosas if you’re making them.
- If you have any fruit left that you can slice into ½ inch slices, you can place these slices on a baking sheet sprinkled with 2 Tbsp. of white sugar and broil them on high for 5-7mins. This way you can use them as a garnish or eat them, rind and all.
- Add all of the dry pancake ingredients into a large mixing bowl and whisk together. In a separate bowl, whisk together the ricotta cheese, milk, eggs, citrus zest and vanilla. Fold the wet mixture into the dry until all is incorporated.
- Heat a medium-size skillet or griddle on your stovetop and spray with cooking spray. Plop a 1/3 cup of pancake mixture on the hot surface and let cook for 4 minutes. Flip and cook on the other side for another 2 minutes.
- Once all of your pancakes are cooked, start stacking! Top each stack with a handful of the segmented fruit and a Tbsp. or two of the simple citrus syrup.
- For the mimosas, add all the ingredients (minus the club soda) to a serving pitcher and gently stir to combine. Top with a splash club soda and garnish with a slice of blood orange.