Description
Cranberry Orange Ricotta Pancakes are light, fluffy, and delicately tangy with bursts of cranberry and fresh citrus aroma. Ricotta cheese gives these pancakes a soft, creamy interior while orange zest brightens every bite. They’re perfect for weekend brunch, holiday mornings, or whenever you want a breakfast that feels special but easy.
Ingredients
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
1 tablespoon fresh orange juice
Zest of 1 orange
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Butter or oil for cooking
Instructions
1. Whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk ricotta, eggs, milk, orange juice, orange zest, and vanilla until smooth.
3. Fold wet ingredients into dry ingredients just until combined.
4. Gently fold in the cranberries.
5. Heat a greased skillet over medium heat.
6. Pour 1/4 cup batter per pancake.
7. Cook until bubbles form, flip, and cook until golden.
8. Serve warm with desired toppings.
Notes
Do not overmix the batter to keep pancakes fluffy.
Soak dried cranberries before using for best texture.
Keep cooked pancakes warm in a low oven while cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: cranberry pancakes, ricotta pancakes, orange pancakes