Description
Delightful pancakes infused with tart cranberries and creamy ricotta, perfect for brunches and cozy family breakfasts.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free alternative)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk (or plant-based milk)
- 1/2 cup fresh cranberries (or frozen)
- 1 tablespoon orange zest
- 1/4 cup orange juice
- Butter or coconut oil for cooking
Instructions
- In a mixing bowl, combine flour, baking powder, and sugar.
- In another bowl, beat the eggs, then stir in the ricotta, orange zest, orange juice, and milk until smooth.
- Gradually mix the wet ingredients into the dry ingredients, being careful not to over-mix; a few lumps are acceptable.
- Gently fold in the cranberries.
- Preheat a non-stick skillet over medium heat and melt a tablespoon of butter.
- Pour a ladle of batter onto the hot skillet. Cook for 3-4 minutes until bubbles form on the surface.
- Carefully flip and cook for another 2-3 minutes until golden brown.
- Repeat with remaining batter, adding more butter as needed.
- Serve hot topped with maple syrup, powdered sugar, or fresh fruit.
Notes
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
Keywords: pancakes, breakfast, cranberry, orange, ricotta, brunch