Cranberry Orange Ricotta Pancakes: The Best Breakfast Treat
Light and fluffy pancakes with a delightful combination of cranberry and orange flavors, topped with ricotta cheese for a delicious breakfast experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup fresh cranberries, chopped
- 1 tablespoon orange zest
- 2 tablespoons orange juice
Instructions
- In a large bowl, mix together ricotta cheese, milk, eggs, sugar, orange zest, and orange juice until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the cranberries.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with additional ricotta and syrup if desired.
Notes
- For fluffier pancakes, let the batter sit for a few minutes before cooking.
- Feel free to substitute other fruits like blueberries or raspberries.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Cranberry, Orange, Ricotta, Pancakes, Breakfast