Cranberry Orange Ricotta Pancakes

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Soft, fluffy, and lightly tangy, Cranberry Orange Ricotta Pancakes are the kind of breakfast that instantly feels special. The ricotta adds a creamy richness to the batter, while bursts of tart cranberries and fresh orange zest keep every bite bright and balanced.

These pancakes are perfect for slow weekends, holiday mornings, or anytime you want to elevate a classic stack without a lot of extra work. They cook up tender on the inside with golden edges, and they pair beautifully with maple syrup, honey, or a dusting of powdered sugar.

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What Makes Ricotta Pancakes So Fluffy?

Ricotta cheese adds moisture and structure without weighing the batter down. Instead of dense pancakes, you get a soft, almost cake-like texture with a delicate crumb. Combined with citrus zest, ricotta also helps carry flavor evenly throughout each pancake.

Ingredients for the Cranberry Orange Ricotta Pancakes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• Zest of 1 orange
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (roughly chopped)
• Butter or oil for the pan

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How To Make the Cranberry Orange Ricotta Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps distribute the leavening evenly so the pancakes rise properly.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the ricotta, eggs, milk, orange zest, orange juice, and vanilla until smooth and well blended.

Step 3: Make the Batter

Add the wet ingredients to the dry ingredients and gently fold just until combined. Be careful not to overmix. Fold in the cranberries last so they stay evenly distributed.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Step 5: Serve Warm

Transfer to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings.

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Serving and Storing Cranberry Orange Ricotta Pancakes

These pancakes are best enjoyed fresh off the griddle, but leftovers store well. Serve them with maple syrup, orange slices, whipped cream, or a spoonful of Greek yogurt for extra creaminess.

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster for the best texture.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Yes, but soak them in warm water or orange juice for about 10 minutes first so they soften and don’t draw moisture from the batter.

Can I make the batter ahead of time?

It’s best to cook the batter right away, but you can prepare it up to a few hours ahead and keep it refrigerated. Stir gently before cooking.

Are these pancakes freezer-friendly?

Absolutely. Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Reheat straight from frozen.

Can I substitute cottage cheese for ricotta?

Yes, just blend the cottage cheese until smooth before using to keep the batter creamy.

What toppings work best with these pancakes?

Maple syrup, honey, orange marmalade, or a light dusting of powdered sugar all pair beautifully.

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Want More Breakfast Ideas?

If Cranberry Orange Ricotta Pancakes are your kind of morning treat, you might also enjoy these favorites from Nina Dishes:

• The Ultimate Homemade McGriddle for a sweet-and-savory breakfast sandwich.
• Lemon Loaf Recipe for bright citrus flavor in cake form.
• Banana Pudding Recipe when you’re craving a comforting classic.
• Glazed Sourdough Donuts for a bakery-style breakfast at home.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

If you give these pancakes a try, I’d love to hear how they turned out. Did you use fresh or dried cranberries? Extra orange zest or just a hint?

For more daily recipe inspiration, follow along on Pinterest: https://www.pinterest.com/ninadishes/

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