Description
These pancakes are a delightful blend of sweet cranberries and zesty orange, making for a light and fluffy breakfast option that’s perfect for weekends or holiday gatherings.
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 cup fresh cranberries (or dried, if unavailable)
- Zest of 1 orange
- Butter or oil for cooking
Instructions
- Whisk together ricotta cheese, milk, and eggs until smooth.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture, then incorporate cranberries and orange zest.
- Preheat a skillet or griddle and grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form, flip and finish cooking until golden brown.
- Serve warm with your choice of syrup or toppings!
Notes
For added flavor, serve with whipped cream, maple syrup, or fresh fruit. These pancakes store well in the fridge for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, breakfast, ricotta, cranberry, orange, brunch