Dessert

Cranberry Orange Ricotta Pancakes Recipe

BySophie Carsel January 8, 2026January 8, 2026

Introduction

Cranberry Orange Ricotta Pancakes offer a delightful twist on a classic breakfast favorite. With a creamy ricotta base, fresh citrus zest, and bursts of tart cranberries, these pancakes are fluffy, flavorful, and perfect for a weekend brunch or special occasion.

A stack of three thick, soft pancakes with a golden-brown crust sits on a white plate. The pancakes are full of bright red berries inside, visible where a wedge has been cut out, showing the fluffy white texture with embedded fruit. On top of the stack, there is a cluster of shiny, fresh red berries dusted with powdered sugar and small pieces of yellow zest. Syrup glistens and flows down the sides of the pancakes, pooling on the plate. A silver fork rests near the edge of the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Orange zest from 1 orange
2 tablespoons fresh orange juice
1 cup fresh or frozen cranberries, halved if large
Butter or neutral oil, for greasing

Instructions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 2: In a separate bowl, whisk the ricotta cheese, eggs, milk, melted butter, vanilla extract, orange zest, and fresh orange juice until smooth and homogenous.
Step 3: Add the wet ingredients to the dry ingredients and gently stir until just combined; avoid overmixing to keep the pancakes tender.
Step 4: Fold in the cranberries carefully to distribute evenly without breaking them up.
Step 5: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 6: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set.
Step 7: Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
Step 8: Repeat with the remaining batter, re-greasing the skillet as needed between batches.
Step 9: Serve the pancakes warm with maple syrup, additional orange zest, or a light dusting of powdered sugar if desired.

Tips & Variations

For extra fluffiness, separate the eggs and whip the whites until stiff peaks form, then fold into the batter.
Substitute fresh cranberries with dried cranberries soaked briefly in warm water to soften.
Add a pinch of cinnamon or nutmeg for a warm spice note.
Use whole milk or buttermilk for richer flavor and tenderness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet over low heat to preserve their texture. For longer storage, freeze pancakes layered with parchment paper between them for up to 1 month, reheating directly from frozen.