Cranberry Orange Ricotta Pancakes
These fluffy pancakes combine the tartness of cranberries with the zesty brightness of orange and the creaminess of ricotta for a delightful breakfast experience.
Ingredients
For the Pancakes
- 1 cup ricotta cheese Can substitute with dairy-free ricotta for lactose intolerance.
- 1 cup milk Can substitute with plant-based milk.
- 2 large eggs For vegan option, use flaxseed eggs.
- 1 tablespoon orange zest Avoid skipping for flavor.
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 2 teaspoons baking powder Ensure freshness for fluffiness.
- ΒΌ teaspoon salt Adjust as needed.
- 1 cup fresh or frozen cranberries No need to thaw frozen cranberries.
- 2 tablespoons sugar Adjust sweetness to taste.
- as needed Butter or oil For cooking the pancakes.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- In a large mixing bowl, blend ricotta, milk, eggs, and orange zest until smooth.
- In another bowl, mix flour, baking powder, salt, and sugar.
- Combine the dry ingredients into the wet mixture and fold until just combined.
- Fold in cranberries, being careful not to overmix.
- Preheat a skillet over medium heat with a little butter or oil.
- Spoon batter onto the skillet to form pancakes.
- Cook for 3-4 minutes, until bubbles form on the surface.
- Flip and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your choice of toppings.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, layer with parchment paper and store in a freezer-safe container.