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–+ servings
Cranberry Orange Ricotta Pancakes

Cranberry Orange Ricotta Pancakes for a Blissful Breakfast

These Cranberry Orange Ricotta Pancakes are a delightful breakfast option, combining zesty orange and tart cranberries for fluffy perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 tablespoons granulated sugar increase to taste if desired
  • 2 teaspoons baking powder do not substitute with baking soda without adjusting other ingredients
  • 1/2 teaspoon baking soda necessary for proper rise
  • 1 pinch salt adjust to less if needed for low-sodium diets
  • 1 cup ricotta cheese substitute with smooth cottage cheese or Greek yogurt if necessary
  • 2 large eggs ensure room temperature for better mixing
  • 1/2 cup milk can use plant-based milk for a dairy-free option
  • 2 tablespoons unsalted butter (melted) substitute with coconut oil for dairy-free
  • 1 teaspoon pure vanilla extract use high-quality extract for best results
  • 1 tablespoon orange zest include more or less based on preference
  • 1/4 cup fresh orange juice substitute with lemon juice for a different citrus flavor
  • 1 cup fresh or frozen cranberries (halved if large) dried cranberries can be used if soaked first
For Serving (Optional Toppings)
  • to taste maple syrup choose real maple for a richer taste
  • to taste powdered sugar adds a touch of sweetness
  • to taste whipped cream homemade is always a treat!

Equipment

  • mixing bowl
  • Whisk
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt. Set aside.
  2. In a separate bowl, combine ricotta cheese, eggs, milk, melted unsalted butter, vanilla extract, orange zest, and fresh orange juice. Mix until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined, being careful not to overmix.
  4. Fold in the halved cranberries into the batter evenly.
  5. Heat a non-stick skillet over medium heat and lightly grease.
  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2 minutes.
  7. Continue with the remaining batter, greasing the skillet as needed.
  8. Serve warm with optional toppings like maple syrup or powdered sugar.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These pancakes can easily be adapted for gluten-free or dairy-free diets. Store leftovers properly for best quality.

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