Cranberry Orange Ricotta Pancakes (Print View)

Fluffy pancakes feature cranberries, orange zest, and creamy ricotta for a bright, tangy breakfast treat.

# Components:

→ Dry Components

01 - All-purpose flour, 1 cup
02 - Granulated sugar, 2 tablespoons
03 - Baking powder, 1 teaspoon
04 - Baking soda, 1/2 teaspoon
05 - Salt, 1/4 teaspoon

→ Wet Components

06 - Ricotta cheese, 1 cup
07 - Large eggs, 2
08 - Milk, 3/4 cup
09 - Unsalted butter, melted, 2 tablespoons
10 - Pure vanilla extract, 1 teaspoon
11 - Orange zest, from 1 orange
12 - Fresh orange juice, 2 tablespoons

→ Inclusions

13 - Fresh or frozen cranberries, halved if large, 1 cup

→ For Cooking

14 - Butter or neutral oil, for greasing

# Directions:

01 - In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt using a whisk.
02 - In a separate bowl, whisk together the ricotta cheese, large eggs, milk, melted unsalted butter, pure vanilla extract, orange zest, and fresh orange juice until the mixture is smooth and homogenous.
03 - Introduce the wet ingredients to the dry ingredients. Stir gently until just minimally combined; avoid overmixing to ensure tender pancakes.
04 - Gently fold the fresh or frozen cranberries into the pancake batter.
05 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges appear set.
07 - Flip the pancakes carefully and continue to cook for an additional 2 minutes, or until golden brown and cooked through.
08 - Continue with the remaining batter, re-greasing the skillet as necessary between batches.
09 - Present the pancakes warm. Complement with maple syrup, additional orange zest, or a light dusting of powdered sugar, if desired.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Creates restaurant quality pancakes with minimal effort
  • Perfect balance of sweet and tangy flavors
02 -
  • These pancakes freeze beautifully for quick weekday breakfasts
  • The batter can be made the night before for easier morning preparation
  • Adding ricotta makes these pancakes much more filling than standard recipes
  • Each serving provides a good source of calcium and protein
03 -
  • Let the batter rest for 5 minutes before cooking to allow the leavening agents to activate fully, resulting in fluffier pancakes.
  • Keep your first batch warm in a 200°F oven while cooking the rest so everyone can eat together.
  • If your cranberries are particularly tart, toss them with a tablespoon of sugar before adding to the batter.
  • The ideal pancake cooking temperature is when water droplets dance across the surface of the pan rather than immediately evaporating.

Return