Description
Delicious Fluffy Cranberry Orange Ricotta Pancakes: An Incredible 7-Step Recipe
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 1 large egg
- 1 tablespoon sugar
- Zest of 1 orange
- 1/2 cup fresh or frozen cranberries (chopped if large)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the ricotta cheese, milk, egg, sugar, and orange zest until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; lumps are okay.
- Fold in the chopped cranberries gently to distribute them throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for another 1-2 minutes or until golden brown. Remove them from the heat and keep warm while you cook the remaining batter.
Notes
- Serve pancakes warm with maple syrup or your favorite toppings.
- These pancakes freeze well. Store in an airtight container.
- Feel free to substitute other fruits for cranberries based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 360
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Fluffy Cranberry Orange Ricotta Pancakes