Description
Light, fluffy ricotta pancakes infused with bright orange zest and studded with tart cranberries, creating a tender, bakery-style breakfast treat.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh or dried cranberries
- Butter or oil, for cooking
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix ricotta cheese, eggs, milk, orange zest, orange juice, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Fold in the cranberries.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup batter onto the skillet for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 2 minutes until golden.
- Serve warm with maple syrup or powdered sugar.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Dried cranberries can be soaked briefly in orange juice for extra moisture.
- Great served with whipped cream or honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American