Dessert

Cranberry Orange Ricotta Pancakes Recipe

BySarah Summers December 4, 2025December 4, 2025

Introduction

Enjoy a stack of fluffy cranberry orange ricotta pancakes filled with bursts of tangy cranberries, fragrant orange zest, and a luscious, creamy texture from ricotta cheese. These golden, tender pancakes offer a perfect balance of sweet and tart flavors for a special yet approachable breakfast or brunch.

A stack of three thick, fluffy pancakes with a golden-brown surface and visible red berries inside each layer is placed in the center of a white plate. The pancakes are sliced to show their soft texture with embedded berries. On top of the stack, there is a small pile of shiny, whole red berries sprinkled with powdered sugar and small bright yellow zest pieces. Maple syrup glistens and drips over the edges, pooling on the white plate below. A silver fork rests on the right side of the plate, and the whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

All-purpose flour, 1 cup
Granulated sugar, 2 tablespoons
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Salt, 1/4 teaspoon
Ricotta cheese, 1 cup
Large eggs, 2
Milk, 3/4 cup
Unsalted butter, melted, 2 tablespoons
Pure vanilla extract, 1 teaspoon
Orange zest, from 1 orange
Fresh orange juice, 2 tablespoons
Fresh or frozen cranberries, halved if large, 1 cup
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 evenly combined.
Step 2: In a separate bowl, whisk ricotta cheese, eggs, milk, melted butter, vanilla extract, orange zest, and fresh orange juice until smooth and homogeneous.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender.
Step 4: Fold the cranberries gently into the batter until evenly distributed.
Step 5: Heat 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 bubbles appear on the surface and edges look set.
Step 7: Flip the pancakes carefully 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, extra orange zest, or a light dusting of powdered sugar if desired.

Tips & Variations

Let the batter rest for 5 minutes before cooking to activate the leavening agents for fluffier pancakes.
If cranberries are very tart, toss them with a tablespoon of sugar before folding into the batter.
Substitute ricotta with smooth cottage cheese or Greek yogurt for different textures.
For dairy-free, use coconut cream instead of ricotta and your preferred plant-based milk.
Replace orange zest and juice with lemon for a fresh citrus twist.
Use gluten-free flour blend instead of all-purpose flour for a gluten-free version.

Storage

Store pancakes in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven for 2 minutes or microwave for about 30 seconds. For longer storage, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag; they will keep well for up to two months.

How to Serve

A stack of three thick pancakes with a golden brown, slightly crispy surface is placed on a white plate, resting on a white marbled texture. The pancakes have visible red cranberries inside each layer, adding specks of deep red color through the soft and fluffy light yellow interior. The top pancake is decorated with whole glossy cranberries dusted with powdered sugar and small pieces of bright orange zest. Amber syrup glistens and drips slowly down the sides, pooling slightly at the base of the stack. A silver fork rests on the edge of the plate near the syrup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, substitute 2/3 cup dried cranberries. Soak them in warm water for 10 minutes, then drain before adding to the batter.

How do I achieve fluffy texture?

Avoid overmixing the batter by stirring gently until ingredients are just combined. Whisking wet and dry ingredients separately before combining also helps maintain fluffiness.