Description
These delicious ricotta pancakes are flavored with orange and scattered with cranberries, perfect for brunch or a cozy breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup fresh or dried cranberries
- butter or oil for greasing the pan
- maple syrup for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the ricotta, eggs, milk, orange zest, orange juice, vanilla extract, and melted butter until mostly smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined.
- Fold in the cranberries without overmixing the batter.
- Let the batter rest for 5 minutes while you heat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the pan with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
- Flip and cook the other side for another 2 minutes, or until golden and cooked through.
- Serve warm with maple syrup and extra orange zest if desired.
Notes
- For lighter pancakes, ensure not to overmix the batter.
- You can substitute cranberries with blueberries or other fruits if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg