Description
Delicious and fluffy pancakes made with ricotta cheese, fresh cranberries, and a hint of orange zest, perfect for a delightful breakfast.
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
- 1/4 teaspoon salt
- 1/2 cup fresh cranberries, chopped
- Zest of 1 orange
- Butter or oil for cooking
Instructions
- In a large bowl, mix together the ricotta cheese, milk, and eggs until well combined.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped cranberries and orange zest.
- Heat a skillet over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For a healthier option, you can use whole wheat flour instead of all-purpose flour.
- Feel free to substitute dried cranberries if fresh ones are not available.
- These pancakes can be made ahead and reheated in the toaster for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Cranberry Orange Ricotta Pancakes, breakfast pancakes, fluffy pancakes, ricotta pancakes