Description
These cranberry orange ricotta pancakes are fluffy, citrusy, and packed with tart cranberries and creamy ricotta. Perfect for brunch or breakfast, this easy pancake recipe combines fresh orange zest and dried cranberries for a vibrant twist on classic pancakes. A delicious breakfast idea that’s freezer-friendly and great for the holidays.
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
3/4 cup ricotta cheese
1/2 cup milk
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 cup dried cranberries
1 tablespoon butter or oil for cooking
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs, then stir in ricotta, milk, orange zest, and vanilla extract until smooth.
3. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
4. Fold in the dried cranberries.
5. Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.
6. Scoop 1/4 cup batter per pancake onto the skillet.
7. Cook for 2-3 minutes per side until golden and cooked through.
8. Serve warm with maple syrup, powdered sugar, or your favorite toppings.
Notes
Use full-fat ricotta for best texture.
You can replace dried cranberries with fresh or frozen if preferred.
Do not overmix the batter to keep pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg