Cranberry Ricotta Pancakes
Fluffy, tender, and bursting with vibrant cranberry flavor, these Cranberry Ricotta Pancakes are the perfect way to elevate your breakfast game. This easy-to-make recipe combines creamy ricotta cheese and zesty cranberries for a delightful balance of richness and tartness in every bite. The batter comes together quickly with pantry staples like all-purpose flour and baking powder, while the addition of vanilla adds a warm, aromatic touch. Lightly crisp on the outside and decadently soft on the inside, these pancakes cook to golden perfection on a greased skillet. Serve them with a drizzle of maple syrup for a comforting breakfast or brunch that feels gourmet yet effortless. Ideal for cozy mornings or festive gatherings, these pancakes will quickly become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1 cup ricotta cheese
- 0.75 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups fresh or frozen cranberries
- 2 tablespoons unsalted butter (for greasing the pan)
- maple syrup (for serving, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Set aside.
In a medium bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Do not overmix; the batter should still be slightly lumpy.
Fold the cranberries into the batter, ensuring they are evenly distributed.
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of unsalted butter to grease the surface.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake, spacing them apart slightly.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, if desired.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 54.0 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1351 mg | 104% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
