Can I make the pancake batter ahead of time?

Absolutely! You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a quick stir before cooking in the morning. This makes for an easy and quick breakfast on busy mornings.

Can these pancakes be frozen?

Yes, these pancakes freeze beautifully! Just make sure they are completely cooled before placing them in an airtight container between layers of parchment paper. When ready to eat, simply reheat them in the microwave or toaster.

What can I substitute for ricotta cheese?

If you don’t have ricotta cheese or prefer a dairy-free option, cottage cheese can be a great substitute. Alternatively, you can use a vegan ricotta made from almonds or tofu.

How do I make these pancakes healthier?

To make these pancakes healthier, consider using whole wheat flour instead of all-purpose flour, and reduce the sugar content slightly. Adding ground flaxseed or chia seeds can also boost the nutritional profile.

What fruits work well in this pancake recipe?

In addition to cranberries, feel free to use other fruits such as blueberries, bananas, or diced apples. You might also try mixing in some chocolate chips or nuts for additional texture!

Easy Fluffy Cranberry Orange Ricotta Pancakes That Wow

Ingredients

Scale

1 cup ricotta cheese
1 cup all-purpose flour
1/2 cup milk
2 large eggs
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup fresh cranberries
Zest of 1 orange
Maple syrup (for serving)

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Instructions

In a mixing bowl, combine the ricotta cheese, milk, eggs, sugar, and vanilla extract. Whisk until well incorporated.
In another bowl, mix the all-purpose flour, baking powder, and orange zest.
Gradually add the dry mixture into the wet ingredients, stirring until just combined. Fold in the fresh cranberries gently.
Heat a non-stick skillet over medium heat and lightly spray with cooking oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (2-3 minutes), then flip and cook until golden brown.
Serve warm with a drizzle of maple syrup.

Notes

These pancakes can be stored in the fridge for up to 3 days and are also freezable for quick breakfasts later.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Grilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg