Description

Fluffy cranberry orange ricotta pancakes combine tangy cranberries, bright citrus orange zest, and creamy ricotta cheese for a light, tender breakfast treat. These pancakes are quick to prepare, bursting with fresh flavor, and perfect for weekend brunch or holidays. Serve warm with maple syrup, orange zest, or powdered sugar for a delightful balance of sweet and tart in every bite.

Ingredients

Dry Ingredients

All-purpose flour, 1 cup
Granulated sugar, 2 tablespoons
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Salt, 1/4 teaspoon

Wet Ingredients

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

Inclusions

Fresh or frozen cranberries, halved if large, 1 cup

For Cooking

Butter or neutral oil, for greasing

Instructions

Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of the leavening agents for perfectly risen pancakes.
Whisk Wet Ingredients: In a separate bowl, combine ricotta cheese, eggs, milk, melted unsalted butter, vanilla extract, orange zest, and fresh orange juice. Whisk until the mixture is smooth and homogenous; small pockets of ricotta are fine, as they add texture.
Combine Wet and Dry Components: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until no dry flour remains, using a folding motion to avoid overmixing which can make pancakes tough.
Incorporate Cranberries: Carefully fold in the fresh or frozen cranberries until evenly distributed throughout the batter. If cranberries are large, halving them prevents overly tart bites.
Preheat and Grease Cooking Surface: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or neutral oil to prevent sticking and help achieve golden pancakes.
Cook First Side: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until small bubbles appear on the surface and edges look set, signaling readiness to flip.
Cook Second Side: Flip pancakes carefully and cook for an additional 2 minutes until golden brown and cooked through. The second side cooks faster, so watch closely.
Repeat Cooking Process: Continue cooking remaining batter in batches, re-greasing the skillet as needed to maintain non-stick surface.
Serve: Serve the pancakes warm topped with maple syrup, extra orange zest, or a light dusting of powdered sugar. Enjoy immediately for best texture and flavor.

Notes

These pancakes freeze well; cool completely, freeze in a single layer, then store in freezer bags for up to 2 months.
The batter can be prepared the night before and refrigerated for quick morning cooking.
Ricotta adds moisture and richness, making pancakes fluffier and more filling than traditional recipes.
Allow batter to rest 5 minutes before cooking to activate leavening and improve fluffiness.
If cranberries are very tart, toss them with 1 tablespoon sugar before folding into batter.
Store leftovers in an airtight container refrigerated for up to 3 days; reheat in toaster oven or microwave.
For gluten-free version, substitute all-purpose flour with a 1:1 gluten free flour blend.
Optional toppings: orange-infused whipped cream, cranberry compote, honey, Greek yogurt, chopped nuts, fresh berries.

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

Keywords: cranberry orange ricotta pancakes, fluffy pancakes, breakfast pancakes, brunch recipes, ricotta cheese pancakes, citrus pancakes, cranberry recipes, easy pancakes