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Cranberry Orange Ricotta Pancakes

Heavenly Cranberry Orange Ricotta Pancakes for a Cozy Brunch

These Cranberry Orange Ricotta Pancakes are a perfect blend of tart cranberries and zesty orange, creating a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 2 tbsp granulated sugar Can be reduced for less sweetness or replaced with a sugar substitute.
  • 2 tsp baking powder Ensure it's fresh for best results.
  • 1 tsp baking soda Important to balance with acidity.
  • 1/2 tsp salt Essential for overall taste balance.
  • 1 cup ricotta cheese Substitute with blended cottage cheese or Greek yogurt if unavailable.
  • 2 large eggs Ensure at room temperature for best mixing.
  • 1/2 cup milk Can be replaced with plant-based milk for a dairy-free option.
  • 2 tbsp unsalted butter Can substitute with melted coconut oil for dairy-free.
  • 1 tsp pure vanilla extract Avoid imitation vanilla.
  • 1 tbsp orange zest Essential for bright flavor; lemon zest can be used as a substitute.
  • 1/2 cup fresh orange juice Fresh juice is recommended.
  • 1 cup fresh or frozen cranberries If using dried cranberries, soak in warm water for 10 minutes before adding.

Equipment

  • Mixing Bowl
  • Whisk
  • spatula
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
  2. In a separate bowl, mix ricotta, eggs, milk, melted butter, vanilla, orange zest, and orange juice until smooth.
  3. Gently combine the wet mixture into the dry ingredients; stir until just combined.
  4. Fold in the cranberries gently to the batter.
  5. Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
  6. For each pancake, pour about 1/4 cup of batter onto the skillet; cook until bubbles form, then flip and cook until golden.
  7. Serve warm with maple syrup or additional toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze pancakes on a baking sheet until solid, then transfer to a freezer bag.

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