Description
Cranberry Orange Ricotta Pancakes are a delightful breakfast option featuring a blend of ricotta cheese, bright orange zest, and fresh cranberries, creating fluffy and flavorful pancakes perfect for any morning.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 3/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 1 cup fresh or frozen cranberries, halved if large
- Butter or neutral oil, for greasing
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk ricotta, eggs, milk, melted butter, vanilla, orange zest, and orange juice until smooth.
- Add wet ingredients to dry ingredients and stir gently until just combined.
- Fold cranberries gently into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour about 1/4 cup batter per pancake and cook 2–3 minutes until bubbles form.
- Flip and cook another 2 minutes until golden and cooked through.
- Repeat with remaining batter, greasing pan as needed.
- Serve warm with maple syrup, orange zest, or powdered sugar if desired.
Notes
- Do not overmix the batter for the best texture.
- Fresh cranberries give the brightest flavor, but frozen work well.
- Pancakes can be refrigerated and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American