Description
These Cranberry Orange Ricotta Pancakes are fluffy, tender, and bursting with bright citrus and tart cranberry flavor. Made with creamy ricotta cheese, fresh orange zest, and juicy cranberries, they make a perfect holiday or weekend breakfast. Discover how to make the best cranberry pancakes with a gourmet twist.
Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
2 large eggs
¾ cup whole milk ricotta cheese
½ cup milk
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
¾ cup fresh or frozen cranberries
Butter for cooking
Instructions
1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs, ricotta cheese, milk, orange zest, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. Fold in the cranberries, being careful not to crush them.
5. Preheat a nonstick skillet or griddle over medium heat. Add a small amount of butter to coat.
6. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface, 2–3 minutes.
7. Flip and cook for another 2 minutes or until golden brown and cooked through.
8. Serve warm with maple syrup, powdered sugar, or a dollop of whipped cream.
Notes
These pancakes can be made ahead and refrigerated for up to 3 days.
For best results, do not thaw frozen cranberries before folding into the batter.
Top with orange zest or honey butter for extra flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 9g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg