Description
Cranberry Orange Ricotta Pancakes are a delightful breakfast option featuring a blend of ricotta cheese, bright orange zest, and fresh cranberries, creating fluffy and flavorful pancakes perfect for any morning.
Ingredients
- All-purpose flour, 1 cup
- Granulated sugar, 2 tablespoons
- Baking powder, 1 teaspoon
- Baking soda, 1/2 teaspoon
- Salt, 1/4 teaspoon
- Ricotta cheese, 1 cup
- Large eggs, 2
- Milk, 3/4 cup
- Unsalted butter, melted, 2 tablespoons
- Pure vanilla extract, 1 teaspoon
- Orange zest, from 1 orange
- Fresh orange juice, 2 tablespoons
- Fresh or frozen cranberries, halved if large, 1 cup
- Butter or neutral oil, for greasing
Instructions
- In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt using a whisk.
- 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 homogenous.
- Introduce the wet ingredients to the dry ingredients. Stir gently until just minimally combined; avoid overmixing to ensure tender pancakes.
- Gently fold the fresh or frozen cranberries into the pancake batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges appear set.
- Flip the pancakes carefully and continue to cook for an additional 2 minutes, or until golden brown and cooked through.
- Continue with the remaining batter, re-greasing the skillet as necessary between batches.
- Present the pancakes warm. Complement with maple syrup, additional orange zest, or a light dusting of powdered sugar, if desired.
Notes
- Ensure not to overmix the batter for best texture.
- Use fresh cranberries for a burst of flavor but frozen ones work well too.
- These pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg