Delicious and fluffy cranberry orange ricotta pancakes that are perfect for breakfast or brunch.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Breakfast
Method:Pan-Frying
Cuisine:American
Diet:Vegetarian
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
Do not overmix the batter to keep the pancakes fluffy.
Adjust the amount of cranberries based on your preference for sweetness and tartness.