Description
These Cranberry Orange Ricotta Pancakes are light, fluffy, and bursting with citrusy brightness and tart cranberry flavor. Perfect for a festive brunch or cozy weekend breakfast, this ricotta pancake recipe uses whipped egg whites, fresh orange zest, and whole milk ricotta for an irresistibly moist texture. Ideal for holiday mornings or anytime you crave something special, these pancakes are a must-try breakfast idea.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
2 large eggs, separated
1 cup whole milk ricotta cheese
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon fresh orange zest
3/4 cup fresh or frozen cranberries
Butter, for cooking
Instructions
1. In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate large bowl, mix the egg yolks, ricotta, milk, vanilla extract, and orange zest until smooth.
3. Whip the egg whites using a hand or stand mixer until stiff peaks form.
4. Gently fold the dry mixture into the wet ingredients until just combined.
5. Carefully fold in the whipped egg whites without deflating. Then stir in the cranberries.
6. Heat a nonstick skillet or griddle over medium heat and butter the surface lightly.
7. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
8. Serve immediately with maple syrup, powdered sugar, or a citrus glaze.
Notes
Be gentle folding in the egg whites to keep the pancakes fluffy.
Use fresh orange zest for the best flavor—avoid bottled.
Reheat leftovers in a toaster for crisp edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 245
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg