Fluffy Cranberry Orange Ricotta Pancakes

Fluffy Cranberry Orange Ricotta Pancakes are a delightful twist on your traditional pancake breakfast. Imagine waking up to the tantalizing aroma of fresh orange zest mingling with tart cranberries, promising a perfect balance of sweet and tangy. These pancakes are not only incredibly fluffy thanks to the addition of ricotta cheese but are also an excellent way to incorporate seasonal fruit into your breakfast. Whether you’re hosting a holiday brunch or simply want to impress your family on a Sunday morning, this recipe is sure to elevate your pancake game.

What Makes This Recipe Special

What sets these Fluffy Cranberry Orange Ricotta Pancakes apart is their unique texture and flavor profile. The inclusion of ricotta makes them supremely light and fluffy, while the cranberries offer a burst of tartness that perfectly complements the sweet orange zest. They’re versatile enough for a weekday breakfast or a cozy weekend brunch. Plus, they’re a hit with both kids and adults alike, making them a budget-friendly and family-approved meal option.

"These pancakes are a game changer! The ricotta makes them so fluffy, and the cranberries give a refreshing zing. Perfect for our holiday breakfast!" – Emily, a satisfied home cook.

Step-by-Step Guide to Cooking It

Making Fluffy Cranberry Orange Ricotta Pancakes is as easy as 1-2-3. You’ll start by preparing two mixtures: one for the wet ingredients and another for the dry. Then, combine them, fold in the cranberries and zest, and you’re ready to cook. With minimal prep time, these pancakes are perfect for busy mornings or leisurely weekends. Let’s break it down:

Gather Your Ingredients

Here’s what you’ll need to whip up these delicious pancakes:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• Zest of 1 orange
• Butter or oil for cooking

Feel free to substitute whole milk with almond milk for a dairy-free option or swap cranberries for blueberries if you prefer a different flavor.

New Ebook

🍰 30 Easy No-Bake Desserts

A delicious collection of no-bake treats you can make anytime, including:

• ✨ Chocolate lovers’ dreams – fudgy bars, truffles & mousse
• 🍓 Fruity delights – creamy parfaits, lemon & mango desserts
• 🥜 Nutty & indulgent – peanut butter & pistachio bites
• 🍋 Citrus & refreshing – lemon, orange creamsicle & key lime
• 🍪 Classic favorites – icebox cakes & cookie dough cups

👉 Get the Ebook

Instant digital download • Secure checkout via Gumroad

Cooking Steps

1. In a medium bowl, whisk together the ricotta, milk, and eggs until smooth.
2. In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Gently fold the dry ingredients into the ricotta mixture until just combined; avoid over-mixing.
4. Carefully fold in the cranberries and orange zest, ensuring they’re evenly distributed.
5. Heat a skillet over medium heat and add a small amount of butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet, allowing space for them to spread.
7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
8. Serve warm with syrup or your favorite toppings.

Best Way to Serve

These Fluffy Cranberry Orange Ricotta Pancakes shine on their own, but consider dressing them up with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of toasted nuts for added crunch. Fresh fruit like sliced bananas or berries also pairs beautifully. For a holiday twist, dust with powdered sugar and add a side of cranberry compote.

Best Way to Store Fluffy Cranberry Orange Ricotta Pancakes

Leftovers? No problem! To store your Fluffy Cranberry Orange Ricotta Pancakes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just make sure to layer parchment paper between pancakes to prevent sticking. Reheat in the toaster or microwave when you’re ready to enjoy them again.

Tips and Tricks

To ensure the fluffiest pancakes possible, do not over-mix your batter. It’s okay if there are a few lumps. Also, allow your skillet to heat adequately before cooking; this will help in achieving that golden brown exterior. Lastly, feel free to experiment with the batter by adding spices like cinnamon or nutmeg for an extra layer of flavor.

Creative Twists

If you’re looking to customize this recipe, consider the following variations:

• Swap out cranberries for blueberries or even diced apples for a seasonal twist.
• Incorporate spices like cinnamon or vanilla extract to enhance the flavor.
• For a healthier option, try using whole wheat flour instead of all-purpose flour.

Your Questions Answered

How long does it take to prepare these pancakes?
Preparation time is about 10 minutes, with cooking taking an additional 15-20 minutes, depending on how many pancakes you make.

Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries; just make sure to thaw and drain them before adding to the batter to avoid excess moisture.

How do I make these pancakes gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Be sure to check that all other ingredients are gluten-free as well.

Enjoy your culinary journey with these fluffy delights!

Fluffy Cranberry Orange Ricotta Pancakes

---

• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

Delightfully fluffy pancakes with a twist of tart cranberries and sweet orange zest, perfect for any breakfast occasion.

---

Ingredients

Scale 1x2x3x

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• Zest of 1 orange
• Butter or oil for cooking

---

Instructions

1. In a medium bowl, whisk together the ricotta, milk, and eggs until smooth.
2. In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. Gently fold the dry ingredients into the ricotta mixture until just combined; avoid over-mixing.
4. Carefully fold in the cranberries and orange zest, ensuring they’re evenly distributed.
5. Heat a skillet over medium heat and add a small amount of butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet, allowing space for them to spread.
7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
8. Serve warm with syrup or your favorite toppings.

Notes

For a dairy-free option, substitute whole milk with almond milk. For a different flavor, you can swap cranberry for blueberries.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 10g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 50mg

Keywords: pancakes, cranberry, orange, breakfast, ricotta