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–+ servings
Cranberry Orange Ricotta Pancakes

Cranberry Orange Ricotta Pancakes for a Cozy Morning Treat

A delightful combination of tart cranberries and zesty orange, these Cranberry Orange Ricotta Pancakes are fluffy and perfect for breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Ricotta Cheese Provides creaminess and a rich texture; can substitute with blended cottage cheese or cream cheese for a lighter option.
  • 1 cup Milk Adds moisture and softness; whole milk enhances the flavor best.
  • 2 large Eggs Offers structure and helps bind the batter; ensuring they're at room temperature makes mixing easier.
  • 1 cup All-Purpose Flour Creates the pancake structure; opt for gluten-free flour for a delicious alternative.
  • 2 tablespoons Sugar Balances the tartness of cranberries; reduce for less sweetness.
  • 1 tablespoon Baking Powder Acts as a leavening agent for fluffiness.
  • 1 teaspoon Baking Soda Enhances browning and lifts for extra fluffiness.
  • 1 pinch Salt Balances sweetness and heightens flavors.
  • 1 cup Fresh Cranberries Provides a tart burst of flavor; swap for thawed frozen cranberries in a pinch.
  • 1 tablespoon Orange Zest Infuses a fragrant citrus flavor.

Equipment

  • Mixing bowl
  • Whisk
  • spatula
  • Non-stick skillet

Method
 

Pancake Instructions
  1. In a large mixing bowl, whisk together the ricotta cheese, milk, and eggs until smooth and creamy, about 2-3 minutes.
  2. In a separate bowl, stir together the all-purpose flour, sugar, baking powder, baking soda, and salt for 1-2 minutes.
  3. Gradually add the dry mixture into the wet mixture, folding gently until just combined.
  4. Carefully fold in the fresh cranberries and orange zest.
  5. Preheat a non-stick skillet over medium heat and lightly coat with butter or oil for 3-5 minutes.
  6. Pour ¼ cup of batter onto the hot skillet for each pancake, cooking for about 3-4 minutes, then flip and cook for an additional 2-3 minutes.
  7. Transfer cooked pancakes to a warm plate and serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, avoid overmixing, allow the batter to rest, ensure the skillet is properly heated, and use fresh cranberries for the best flavor. Experiment with variations like lemon zest or blueberries.

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