Description
These Cranberry Orange Ricotta Pancakes are a festive twist on your classic breakfast favorite. Fluffy, rich, and infused with fresh orange zest and bursts of tart cranberries, they’re perfect for a quick breakfast, easy brunch, or cozy winter morning. This easy recipe delivers pancakes that are crisp on the outside and incredibly tender on the inside—perfect for anyone looking for new breakfast ideas or seasonal food ideas.
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 whole milk ricotta cheese
1/2 cup milk (whole or 2%)
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 cup fresh or frozen cranberries
Butter, for cooking
Instructions
1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs and stir in ricotta, milk, orange zest, and vanilla extract.
3. Gently fold the wet ingredients into the dry ingredients until just combined.
4. Fold in cranberries. If using frozen, no need to thaw.
5. Heat a skillet or griddle over medium heat and add butter to coat.
6. Pour 1/4 cup of batter per pancake onto the skillet.
7. Cook 2–3 minutes until bubbles form and edges set, then flip.
8. Cook an additional 2 minutes or until golden brown and cooked through.
9. Repeat with remaining batter, adding more butter as needed.
10. Serve hot with syrup, whipped cream, or extra cranberries.
Notes
Let the batter rest for 5 minutes before cooking for fluffier pancakes.
If ricotta is watery, strain it before mixing to avoid thin batter.
Use fresh orange zest for the best bright citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 260
- Sugar: 9g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg