Description
Craving a cozy, flavor-packed breakfast idea that feels both festive and indulgent? These Cranberry Orange Ricotta Pancakes are the ultimate weekend treat. Fluffy and moist thanks to creamy ricotta, with tart cranberries and vibrant orange zest running through every bite, this easy recipe hits all the right notes. Whether you’re planning a holiday brunch or just need some fresh breakfast ideas, this dish delivers a perfect balance of texture and flavor.
Ingredients
1 cup fresh or frozen cranberries
1 tablespoon sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon orange zest
3/4 cup whole milk
3/4 cup ricotta cheese
2 large eggs
1 teaspoon vanilla extract
Butter or neutral oil for cooking
Maple syrup for serving
Powdered sugar for garnish
Fresh thyme or mint leaves (optional)
Instructions
1. Toss cranberries with 1 tablespoon of sugar and set aside. Keep them frozen if using frozen cranberries.
2. Whisk together flour, baking powder, baking soda, salt, sugar, and orange zest.
3. Whisk milk, ricotta, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients gently without overmixing.
5. Fold in cranberries carefully.
6. Heat a non-stick skillet and lightly grease it.
7. Pour 1/4 cup batter and cook until bubbles form (2–3 minutes).
8. Flip and cook another 2–3 minutes until golden.
9. Serve warm with maple syrup and toppings.
Notes
Let the batter rest for 5–10 minutes for better texture.
Do not overmix; lumps are fine.
Use frozen cranberries directly to prevent bleeding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: cranberry orange pancakes, ricotta pancakes, breakfast ideas, easy recipe