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Cranberry Orange Ricotta Pancakes

Delicious Cranberry Orange Ricotta Pancakes for Cozy Mornings

Enjoy these fluffy Cranberry Orange Ricotta Pancakes, a perfect blend of tart cranberries and zesty orange for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Ricotta Cheese Provides creaminess and moisture; substitute with blended cottage cheese for a similar texture.
  • 3/4 cup Milk Any milk variety, including non-dairy.
  • 2 large Eggs Acts as a binder for richness; no suggested substitutes.
  • 1 cup All-Purpose Flour Replace with gluten-free flour for a GF version.
  • 1/4 cup Granulated Sugar Can be substituted with coconut sugar or honey.
  • 1 tablespoon Baking Powder Ensure to use fresh baking powder for best results.
  • 1/2 teaspoon Baking Soda Works with the acid in the batter for additional leavening; no substitutions needed.
  • 1 pinch Salt Enhances flavor; its presence is essential for overall taste; no alternatives recommended.
For the Add-Ins
  • 1 cup Fresh Cranberries Frozen cranberries can be used; just thaw and drain before adding.
  • 1 tablespoon Orange Zest No substitution, but lemon zest can be used for a different citrus flavor.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • non-stick skillet
  • measuring cups
  • measuring spoons

Method
 

Mixing and Cooking
  1. In a large mixing bowl, whisk together 1 cup of ricotta cheese, 3/4 cup of milk, and 2 eggs until the mixture is smooth and creamy.
  2. In a separate bowl, sift together 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
  3. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula to combine.
  4. Gently fold in 1 cup of fresh cranberries and the zest of 1 orange into the pancake batter.
  5. Preheat a non-stick skillet or griddle over medium heat for about 3-5 minutes.
  6. Pour 1/4 cup of the batter onto the hot skillet for each pancake, cook until bubbles form, then flip and cook until golden brown.
  7. Transfer the cooked pancakes to a plate and keep them warm until ready to serve.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Make the batter the night before for quick breakfasts. Ensure your skillet is hot enough for a golden crust. Overmixing can lead to dense pancakes. Use a measuring cup for uniformly sized pancakes.

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