Description
Cranberry Orange Ricotta Pancakes are a delightful breakfast option that combines the tartness of cranberries with the creamy texture of ricotta cheese, enhanced by a hint of orange zest.
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 substitute whole wheat flour for all-purpose flour.
- These pancakes can be made ahead and reheated in the toaster.
- Feel free to add nuts or seeds for extra crunch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg