Cranberry Orange Ricotta Pancakes

Why Make This Recipe

Cranberry Orange Ricotta Pancakes are a delightful twist on traditional pancakes. The creamy ricotta adds richness, while the burst of fresh cranberries and zesty orange gives these pancakes a refreshing flavor. They are perfect for a weekend breakfast or even a special brunch. Plus, they are simple to make and look beautiful on your plate!

How to Make Cranberry Orange Ricotta Pancakes

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• 1/4 cup sugar
• 1/4 cup fresh orange juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• Zest of 1 orange
• Butter for cooking

Directions:

1. In a large bowl, combine the ricotta cheese, milk, eggs, orange juice, and orange zest. Mix well.
2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the cranberries.
4. Heat a skillet over medium heat and add a little butter. Pour in batter to form pancakes of desired size. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve warm with maple syrup or your favorite toppings.

How to Serve Cranberry Orange Ricotta Pancakes

Serve these pancakes warm, ideally stacked high on a plate. Drizzle with maple syrup for extra sweetness or top with fresh fruit like banana slices or more cranberries. A dollop of whipped cream or a sprinkle of powdered sugar can add a lovely finish!

How to Store Cranberry Orange Ricotta Pancakes

To store leftovers, allow the pancakes to cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap each pancake in plastic wrap and place in a freezer bag. They will last for up to 2 months in the freezer.

Tips to Make Cranberry Orange Ricotta Pancakes

• For fluffier pancakes, do not overmix the batter. It’s okay if there are a few lumps.
• If you can’t find fresh cranberries, you can use dried cranberries instead. Just soak them in warm water for a few minutes before folding them into the batter.
• Experiment with toppings! Try adding nuts or yogurt for a little crunch.

Variation

You can easily change up the flavors in these pancakes. Consider adding chocolate chips for a sweeter twist, or substitute lemon juice and zest if you prefer a lemon flavor instead of orange.

FAQs

Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and keep it in the refrigerator. Just give it a good stir before cooking the pancakes.

Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used for a healthier option, but it may change the texture slightly.

What if I don’t have ricotta cheese?
You can substitute with cottage cheese, but make sure to blend it a bit for a smoother consistency. This will still yield delicious pancakes!

Cranberry Orange Ricotta Pancakes

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• Author: lydia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delightful pancakes made with creamy ricotta, fresh cranberries, and zesty orange for a refreshing breakfast treat.

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Ingredients

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• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• 1/4 cup sugar
• 1/4 cup fresh orange juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• Zest of 1 orange
• Butter for cooking

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Instructions

1. In a large bowl, combine the ricotta cheese, milk, eggs, orange juice, and orange zest. Mix well.
2. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the cranberries.
4. Heat a skillet over medium heat and add a little butter. Pour in batter to form pancakes of desired size. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve warm with maple syrup or your favorite toppings.

Notes

For fluffier pancakes, do not overmix the batter. Soak dried cranberries in warm water if using instead of fresh.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 8g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 90mg