Description

Bright, fluffy, and packed with cozy brunch flavor, these Cranberry Orange Ricotta Pancakes are the kind of easy recipe that makes breakfast feel special. The ricotta gives them a soft, tender texture, while orange zest and tart cranberries bring fresh flavor to every bite. They are perfect for a quick breakfast, lazy weekend brunch, holiday breakfast ideas, or anytime you want simple food ideas that taste bakery-worthy at home.

Ingredients

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk ricotta cheese

3/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1 tablespoon orange zest

2 tablespoons orange juice

1 cup fresh or frozen cranberries, halved if large

2 tablespoons melted butter, plus more for the pan

Powdered sugar for serving

Maple syrup for serving

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk the ricotta, milk, eggs, vanilla extract, orange zest, orange juice, and melted butter until well combined.

3. Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix.

4. Fold in the cranberries carefully so they are evenly distributed through the batter.

5. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter.

6. Scoop about 1/4 cup of batter for each pancake onto the hot skillet.

7. Cook for 2 to 3 minutes, until bubbles appear on top and the edges begin to set.

8. Flip and cook for another 2 to 3 minutes, until golden brown and cooked through.

9. Transfer cooked pancakes to a warm plate and repeat with the remaining batter.

10. Serve warm with powdered sugar and maple syrup.

Notes

Do not overmix the batter, or the pancakes can turn dense instead of soft and fluffy.