Description

Enjoy a stack of fluffy cranberry orange ricotta pancakes bursting with tangy cranberries, bright citrus notes, and a creamy texture from ricotta cheese. This quick and easy breakfast combines simple pantry staples with fresh fruit for vibrant flavor. Perfectly golden and tender, these pancakes offer a delightful balance of sweet and tart, ideal for leisurely mornings or weekend brunch gatherings. Serve warm with maple syrup, extra orange zest, or a dusting of powdered sugar for a special yet approachable meal.

Ingredients

Scale

Dry Components

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Components

1 cup ricotta cheese
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Orange zest from 1 orange
2 tablespoons fresh orange juice

Inclusions

1 cup fresh or frozen cranberries, halved if large

For Cooking

Butter or neutral oil, for greasing

Instructions

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
Whisk Wet Ingredients: 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 uniform, allowing small ricotta pockets to remain for texture.
Combine Wet and Dry Components: Pour the wet ingredients into the dry ingredients and gently stir with a spatula using a folding motion. Mix just until no dry flour is visible to avoid overmixing, which can cause tough pancakes.
Incorporate Cranberries: Gently fold the fresh or frozen cranberries into the batter until evenly spread, halving larger cranberries to moderate tartness.
Preheat and Grease Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or neutral oil to prevent sticking and promote even cooking.
Cook First Side: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
Cook Second Side: Carefully flip each pancake and cook for an additional 2 minutes until golden brown and fully cooked.
Repeat Cooking Process: Continue cooking remaining batter, greasing the skillet as needed between batches to maintain a non-stick surface.
Serve: Serve the pancakes warm with maple syrup, extra orange zest, or a light dusting of powdered sugar for enhanced flavor and presentation.

Notes

These pancakes freeze well for up to two months; reheat in toaster oven or microwave before serving.
The batter can be prepared the night before for quicker morning cooking.
Ricotta adds richness and makes pancakes more filling than traditional recipes.
Orange zest is essential for brightness and distinctive flavor; do not omit if possible.
For dairy-free versions, substitute ricotta with coconut cream and use plant-based milk.
Gluten-free flour blends can replace all-purpose flour for gluten-free adaptation.
Let batter rest for 5 minutes before cooking to activate leavening for fluffier pancakes.
If cranberries are very tart, toss them with a tablespoon of sugar before folding into the batter.
Store leftovers in an airtight container refrigerated for up to three days.
Use a non-stick skillet or griddle for best cooking results; lightly grease before each batch.

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

Keywords: cranberry pancakes, ricotta pancakes, orange zest pancakes, breakfast recipe, brunch recipe, fluffy pancakes, citrus pancakes, easy pancakes, weekend breakfast