Description
Fluffy, tangy, and irresistibly tender, these Cranberry Orange Ricotta Pancakes make the ultimate quick breakfast or cozy brunch recipe. Made with creamy ricotta, fresh orange zest, and juicy cranberries, these golden pancakes are easy to whip up and perfect for special mornings or holiday food ideas. If you’re craving breakfast ideas with a twist, this easy recipe is the perfect blend of comfort and freshness.
Ingredients
1 cup ricotta cheese
1 ½ cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt
2 large eggs
1 cup whole milk
Zest from 1 large orange
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries (halved if large)
Butter (for greasing the pan)
Instructions
1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate large bowl, beat the eggs. Add ricotta, milk, orange zest, and vanilla. Whisk until smooth.
3. Gently fold the dry mixture into the wet ingredients using a spatula. Stir just until no flour remains.
4. Fold in the cranberries carefully to avoid overmixing.
5. Heat a non-stick skillet or griddle over medium heat and add a bit of butter.
6. Pour 1/4 cup of batter for each pancake. Cook for 2–3 minutes until bubbles form.
7. Flip and cook another 2 minutes until golden and fully cooked.
8. Serve warm with maple syrup, cranberry compote, or powdered sugar.
Notes
Use full-fat ricotta for the fluffiest texture.
For frozen cranberries, no need to thaw—just stir them in frozen.
Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 7g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: cranberry orange ricotta pancakes, holiday breakfast, fluffy pancakes