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A close-up shot showing the fluffy texture of the ricotta pancakes, with bright red cranberries visible inside the golden-brown pancake stack.

Cranberry Orange Ricotta Pancakes: The Ultimate Holiday Breakfast

Create the fluffiest, most flavorful Cranberry Orange Ricotta Pancakes with this foolproof recipe. Packed with creamy ricotta, tart cranberries, and zesty orange, these pancakes are the perfect elegant breakfast for any holiday or special weekend morning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups All-Purpose Flour
  • 3 tbsp Granulated Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 1 cup Whole Milk Ricotta Cheese Ensure it's at room temperature.
  • 0.75 cup Milk Whole milk recommended, at room temperature.
  • 2 Large Eggs At room temperature.
  • 4 tbsp Unsalted Butter Melted and slightly cooled.
  • 1 tbsp Orange Zest From about one large orange.
  • 1 tbsp Fresh Orange Juice
  • 1 tsp Vanilla Extract
  • 1 cup Fresh Cranberries Frozen cranberries also work.

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Griddle or Non-stick Skillet

Method
 

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate medium bowl, whisk together the ricotta cheese, milk, eggs, melted butter, orange zest, orange juice, and vanilla extract until smooth.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold the fresh or frozen cranberries into the batter.
  5. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour ΒΌ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes, or until bubbles form on the top and the edges look dry.
  6. Flip the pancakes carefully and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
  7. Serve immediately with butter, warm maple syrup, and extra orange zest for garnish.

Notes

For the fluffiest pancakes, make sure your ricotta, milk, and eggs are at room temperature.
Do not overmix the batter! A few lumps are essential for a tender, fluffy texture.
If using frozen cranberries, do not thaw them before adding to the batter to prevent them from bleeding color.