Description

These Cranberry Orange Ricotta Pancakes combine the creamy richness of ricotta cheese with the bright zest and juice of fresh oranges, complemented by tart cranberries for a delightful breakfast treat. They are fluffy, tender, and bursting with fresh flavors, perfect for a weekend brunch or special morning meal.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

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

Additional

1 cup fresh or frozen cranberries, halved if large
Butter or neutral oil, for greasing the skillet

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Whisk Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, eggs, milk, melted unsalted butter, pure vanilla extract, orange zest, and fresh orange juice until the mixture is smooth and homogenous.
Combine Wet and Dry Components: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes tender.
Incorporate Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up.
Preheat and Grease Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with butter or oil.
Cook First Side: 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.
Cook Second Side: Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through.
Repeat Cooking Process: Continue cooking the remaining batter, greasing the skillet as needed between batches.
Serve: Serve the pancakes warm, optionally topped with maple syrup, extra orange zest, or a dusting of powdered sugar for added sweetness and flavor.

Notes

Using fresh cranberries provides a tart contrast, but frozen cranberries work well too; just don’t thaw to avoid excess moisture.
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Do not overmix the batter to maintain fluffiness; lumps are okay.
To keep pancakes warm while cooking batches, place cooked pancakes on a baking sheet in a warm oven (about 200°F).
These pancakes freeze well; reheat gently in the toaster or oven.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Cranberry Orange Ricotta Pancakes, ricotta pancakes, holiday breakfast, fluffy pancakes, citrus pancakes, cranberry recipes, brunch pancakes