Fluffy Cranberry Orange Ricotta Pancakes

Cranberry Orange Ricotta Pancakes made their way into our Christmas morning spread after an unexpected snowy detour. That year, we were snowed in at my cousin Mira’s mountain cabin near Asheville.

She had planned for a simple breakfast maybe eggs, maybe toast but the power flickered all night and the only reliable appliance the next morning was her gas stove.

With a fridge full of oranges, ricotta leftover from cookie baking, and a bag of cranberries we’d brought for a wreath project, these pancakes came to life as a make-the-most-of-it meal.

Her neighbor Theo, a local baker, showed up with maple syrup he tapped from trees behind his house and a handful of paper plates. We squeezed oranges by hand, whipped egg whites with a fork, and cooked in shifts on her cast iron skillet.

As the cabin filled with steam and citrus, no one seemed to care that gifts were unwrapped late. Cranberry Orange Ricotta Pancakes weren’t planned, but they brought warmth and calm to a chaotic winter morning.

Now they’re a staple on our table on cozy Sundays, post-hike brunches, and anytime I want something that feels just bright enough. There’s something about the citrus, the soft tang of cranberries, and the creamy interior that makes you pause between bites and smile.

Short Description

These Cranberry Orange Ricotta Pancakes are tender, citrus-infused pancakes topped with tart cranberries and served with a salted maple butter.

Key Ingredients

For the Pancakes

• Zest and juice from approximately 2 oranges
• 4 eggs, separated
• 1 ½ cups ricotta cheese
• ⅔ cup milk
• 1 ⅓ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup chopped fresh or thawed cranberries

For the Salted Maple Butter

• ½ cup unsalted butter, softened
• 3 tablespoons real maple syrup
• ¾ teaspoon kosher salt

Tools Needed

• Mixing bowls (2 medium, 1 small)
• Whisk
• Electric hand mixer or stand mixer (for egg whites)
• Rubber spatula
• Zester
• Measuring cups and spoons
• Griddle or nonstick skillet
• Ladle or ¼ cup scoop

Cooking Instructions

Step 1: Make the maple butter

In a small bowl, stir together the softened butter, maple syrup, and salt until smooth. Cover and refrigerate to let the flavors meld.

Step 2: Mix the wet ingredients

In a medium bowl, whisk together the orange zest, orange juice, egg yolks, ricotta, and milk until fully combined.

Step 3: Combine the dry ingredients

In a separate bowl, stir together the flour, sugar, baking powder, and salt. Gradually fold this dry mixture into the ricotta mixture until just incorporated.

Step 4: Whip the egg whites

In a clean bowl, beat the egg whites to stiff peaks using a hand mixer or stand mixer. Gently fold them into the pancake batter in batches, being careful not to deflate the mixture.

Step 5: Cook the pancakes

Heat a lightly greased griddle or skillet over medium heat. Scoop ¼ cup portions of batter onto the surface and top each with a few chopped cranberries. Cook for about 3 minutes per side, flipping when the edges are set and bubbles appear.

Step 6: Serve

Serve pancakes warm with salted maple butter and extra maple syrup if desired.

Why You’ll Love This Recipe

Light and fluffy with a creamy texture from ricotta

Fresh orange zest brightens the flavor

Cranberries add a tart, fruity pop

Salted maple butter melts perfectly over warm pancakes

Elegant enough for guests, easy enough for weekends

Mistakes to Avoid & Solutions

Skipping the egg white step
Batter will be too dense
Solution: Whipping and folding in egg whites makes the pancakes fluffy.

Overmixing the batter
This can make them tough
Solution: Mix until just combined after adding dry ingredients.

Cooking on too high heat
They’ll burn before cooking through
Solution: Medium heat gives the pancakes time to cook evenly.

Using too much cranberry per pancake
Can make pancakes soggy in spots
Solution: Sprinkle a few pieces per pancake for balance.

Cold butter for topping
Hard butter won’t melt nicely
Solution: Let maple butter sit at room temperature before serving.

Serving and Pairing Suggestions

Serve with maple syrup and salted maple butter

Pair with bacon, turkey sausage, or eggs for a full brunch

Top with Greek yogurt or whipped cream

Add candied orange peel for garnish

Serve buffet-style with a pancake topping bar

Storage and Reheating Tips

Store pancakes in an airtight container in the fridge for up to 3 days

Stack between parchment paper and freeze for up to 1 month

Reheat in the toaster for crisp edges

Microwave for 15–20 seconds for a softer texture

Store salted maple butter separately, covered, in the fridge

FAQs

1. Can I use dried cranberries instead of fresh?
Yes, but rehydrate them in warm water for 10 minutes to soften.

2. Can I make the batter the night before?
Yes, but wait to whip and fold in egg whites just before cooking.

3. Can I substitute cottage cheese for ricotta?
You can, but blend it smooth first for better texture.

4. Do I need to thaw frozen cranberries?
Yes. Thaw and drain well to avoid adding extra moisture to the batter.

5. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and check baking powder for gluten.

Tips & Tricks

Use room temperature ricotta for a smoother batter

A griddle lets you cook multiple pancakes at once

For even color, wipe the skillet between batches

Add a pinch of cinnamon or nutmeg for cozy spice

Try blood orange zest for a fun color twist

Recipe Variations

Lemon Blueberry Ricotta Pancakes
Swap orange zest for lemon, and cranberries for fresh or frozen blueberries.

Cranberry Almond Pancakes
Add ¼ teaspoon almond extract to the batter and top with slivered almonds.

Cranberry Orange Waffles
Use the same batter in a waffle maker for crisp edges and a soft center.

Savory Twist
Omit sugar and cranberries, add herbs and parmesan, and serve with poached eggs.

Holiday Spice Version
Add ½ teaspoon ground cinnamon and a pinch of cloves to the batter.

Final Thoughts

The weekend we made these pancakes in Mira’s cabin, no one talked about gifts or weather delays just how good it smelled and how bright each bite was. Cranberry Orange Ricotta Pancakes weren’t fancy or planned, but they changed the mood of the day, softening the stress with warmth and citrus.

These pancakes have stayed with me since then, becoming the quiet star of cold mornings and late brunches. There’s something about their ease, their vibrant flavor, and the way they bring people together that keeps them in rotation, season after season.