Delicious Fluffy Cranberry Orange Ricotta Pancakes

There is something undeniably comforting about starting the day with pancakes that feel both indulgent and fresh. When citrus brightness meets creamy ricotta and bursts of tart cranberry, the result is a breakfast that feels special without being complicated. This recipe was created for home cooks who want a quick, impressive, and cozy dish that works just as well for everyday mornings as it does for holiday brunch tables.

These pancakes are soft, fluffy, and lightly tangy, with just enough sweetness to balance the cranberries. Best of all, they come together in just 30 minutes, making them perfect even when time is limited.

Why This Recipe Stands Out

Unlike traditional pancakes, ricotta adds moisture and richness without heaviness. Combined with orange zest, it creates a delicate aroma and flavor that feels bakery-quality. Cranberries add contrast — a pop of color and a pleasant tartness that keeps every bite exciting.

Whether you’re hosting brunch, celebrating the holidays, or simply treating yourself, this recipe delivers consistent results and unforgettable flavor.

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ½ cup milk
• Zest of 1 fresh orange
• 1 teaspoon vanilla extract
• ½ cup fresh or dried cranberries
• Butter or neutral oil for cooking

Instructions

1. In a large mixing bowl, whisk together ricotta cheese, eggs, milk, vanilla extract, and orange zest until smooth and creamy.
2. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix.
4. Carefully fold in the cranberries, distributing them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
6. Pour about ¼ cup of batter for each pancake onto the hot surface.
7. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
8. Flip and cook the other side until golden brown and fluffy, about 1–2 minutes more.
9. Remove from heat and repeat with remaining batter. Serve warm.

Flavor Variations & Tips

• Swap cranberries for blueberries if desired
• Add a pinch of cinnamon for warmth
• Use whole-milk ricotta for best texture
• Let batter rest 5 minutes for extra fluffiness

Serving Suggestions

Serve these pancakes stacked high with:

• Warm maple syrup
• A dusting of powdered sugar
• Whipped cream
• Fresh orange slices

They pair beautifully with coffee, tea, or fresh juice.

Cranberry Orange Ricotta Pancakes

Fluffy ricotta pancakes infused with fresh orange zest and tart cranberries, perfect for quick breakfasts and elegant brunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 2 eggs large
• 0.5 cup milk
• 1 tbsp orange zest
• 0.5 cup cranberries fresh or dried

Equipment

• Mixing bowls
• Whisk
• Non-stick skillet

Method

 

1. Whisk ricotta, eggs, milk, vanilla, and orange zest until smooth.
2. Combine all dry ingredients in a separate bowl.
3. Fold dry ingredients into wet mixture gently.
4. Stir in cranberries carefully.
5. Cook pancakes on a greased skillet until golden on both sides.

Notes

Serve immediately for best texture. Batter can be made 1 hour ahead and refrigerated.