Cranberry Orange Ricotta Pancakes (Fluffy, Bright & Bakery-Style!)

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These Cranberry Orange Ricotta Pancakes are ultra-fluffy with a tender, creamy crumb thanks to ricotta cheese, bursts of tart cranberries, and fresh orange zest in every bite. They’re perfect for weekend brunch, holiday breakfasts, or anytime you want something special yet easy.

Light, citrusy, and beautifully festive — these pancakes taste like something from a cozy café!

🧾 Ingredients

  • 1½ cups all-purpose flour
  • 2 tbsp sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Zest of 1 orange
  • 1 cup ricotta cheese
  • 1 cup milk
  • 2 large eggs
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract
  • 1 cup fresh or dried cranberries

👩‍🍳 Instructions

Step 1: Mix Dry Ingredients

In bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest.

Step 2: Mix Wet Ingredients

In another bowl, whisk ricotta, milk, eggs, melted butter, and vanilla.

Step 3: Combine

Add wet ingredients to dry and stir just until combined. Fold in cranberries.

Step 4: Cook

Heat lightly greased skillet over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.

Serve warm with maple syrup and extra orange zest.

⭐ Tips for Perfect Pancakes

  • Don’t overmix — batter should be slightly lumpy
  • Use fresh cranberries for tart pops
  • Add white chocolate chips for indulgence
  • Finish with powdered sugar for bakery look

❄️ Storage

Refrigerate up to 3 days. Freeze pancakes up to 2 months.

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