Cranberry Orange Ricotta Pancakes

Bright, fluffy, and bursting with flavor, these Cranberry Orange Ricotta Pancakes are a refreshing twist on a classic breakfast favorite. The creamy ricotta makes the pancakes incredibly tender, while fresh orange zest and juice add a sunny citrus aroma. Tart cranberries provide little pops of contrast in every bite, making each pancake taste balanced, vibrant, and comforting all at once.

Perfect for slow weekend mornings, special brunches, or anytime you want to elevate your breakfast routine, these homemade cranberry orange ricotta pancakes feel both cozy and elegant—without being complicated.

Why You’ll Love This Recipe

• Extra fluffy texture thanks to creamy ricotta cheese
• Bright, fresh flavor from real orange zest and juice
• Perfect sweet-tart balance with juicy cranberries
• Quick to make in just 30 minutes
• Vegetarian-friendly and great for brunch or breakfast-for-dinner

Ingredients

• 1 cup all-purpose flour
  Provides structure while keeping pancakes soft.
• 2 tablespoons granulated sugar
  Lightly sweetens the batter.
• 1 teaspoon baking powder
  Helps the pancakes rise and stay fluffy.
• ½ teaspoon baking soda
  Works with the acidity of orange juice for lift.
• ¼ teaspoon salt
  Enhances overall flavor.
• 1 cup ricotta cheese
  Adds moisture, richness, and a tender crumb.
• 2 large eggs
  Bind ingredients and add structure.
• ¾ cup milk
  Creates a smooth, pourable batter.
• 2 tablespoons unsalted butter, melted
  Adds richness and flavor.
• 1 teaspoon pure vanilla extract
  Enhances sweetness and aroma.
• Zest of 1 orange
  Brings bright citrus fragrance.
• 2 tablespoons fresh orange juice
  Adds freshness and light acidity.
• 1 cup fresh or frozen cranberries, halved if large
  Provide tart bursts of flavor.
• Butter or neutral oil (for greasing)
  Prevents sticking and adds golden color.

How to Make Cranberry Orange Ricotta Pancakes

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Prepare the Wet Ingredients

In a separate bowl, whisk together the ricotta cheese, eggs, milk, melted butter, vanilla extract, orange zest, and orange juice until smooth and creamy.

Combine the Batter

Add the wet ingredients to the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy—overmixing can make pancakes dense.

Fold in the Cranberries

Gently fold the cranberries into the batter, distributing them evenly without crushing them.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges look set.

Flip and Finish

Flip carefully and cook for another 2 minutes, or until golden brown and cooked through. Repeat with remaining batter, greasing the pan as needed.

Serve

Serve warm with maple syrup, extra orange zest, or a light dusting of powdered sugar.

Tips for Success

• Don’t overmix the batter—gentle stirring keeps pancakes fluffy.
• If using frozen cranberries, no need to thaw; fold them in frozen.
• Keep cooked pancakes warm in a low oven while finishing batches.

Equipment Needed

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons

Recipe Variations

• Lemon blueberry ricotta pancakes: Swap orange zest for lemon and cranberries for blueberries.
• Whole wheat version: Replace half the flour with whole wheat flour.
• Nutty twist: Add chopped walnuts or almonds for crunch.
• Extra citrus: Add a splash of orange blossom water for a fragrant note.

Serving Suggestions

Serve these pancakes with maple syrup, honey, or orange-infused syrup. Pair with fresh fruit, yogurt, or a warm cup of coffee or tea for a complete breakfast spread.

FAQs

Can I make the batter ahead of time?
It’s best used fresh, but you can refrigerate it for up to 12 hours.

How do I store leftovers?
Store cooked pancakes in the refrigerator for up to 3 days.

Can I freeze these pancakes?
Yes. Freeze in a single layer, then reheat in a toaster or oven.

Can I substitute cottage cheese for ricotta?
Yes, but blend it first for a smoother texture.

Are these pancakes sweet?
They’re lightly sweet, with a pleasant tartness from the cranberries.

Final Thoughts

These Cranberry Orange Ricotta Pancakes are light, fluffy, and full of bright, fresh flavor—perfect for turning an ordinary morning into something special. Whether you’re cooking for family, friends, or just yourself, this easy homemade pancake recipe is sure to bring warmth and joy to the table. Give them a try and enjoy every citrus-kissed bite.

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