Description
Delicious and fluffy cranberry ricotta pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 3/4 cup whole milk ricotta cheese
- 1/2 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen cranberries
- 2 tablespoons butter, for cooking
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix egg yolks, ricotta, milk, orange zest, and vanilla extract until smooth.
- Beat egg whites in a clean bowl until soft peaks form.
- Fold the wet mixture into the dry ingredients gently.
- Fold in beaten egg whites until just incorporated.
- Fold in cranberries (no need to thaw if frozen).
- Heat a nonstick skillet or griddle over medium heat and melt some butter.
- Scoop 1/4 cup of batter per pancake and cook 2–3 minutes per side, until golden brown and cooked through.
- Serve warm with maple syrup, powdered sugar, or your favorite toppings.
Notes
- These pancakes can be made with fresh or frozen cranberries.
- Serve them warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg