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Fluffy Cranberry Orange Ricotta Pancakes

Fluffy Cranberry Orange Ricotta Pancakes are light, tender pancakes folded with whipped egg whites, bright orange zest, and juicy cranberries, finished with a salted maple butter for a balanced sweet and tangy breakfast.
Calories:
Author: Sandra Myers

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 cup chopped fresh or frozen cranberries thawed if frozen
  • 1 teaspoon kosher salt

For the Salted Maple Butter

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

Instructions

  • Stir butter, maple syrup, and salt until smooth, then refrigerate.
  • Whisk orange zest, juice, egg yolks, ricotta, and milk until smooth.
  • Mix flour, sugar, baking powder, and salt in a separate bowl.
  • Gently combine dry ingredients with the ricotta mixture.
  • Whip egg whites until stiff peaks form.
  • Fold egg whites into the batter gently.
  • Cook batter on a greased griddle in ¼ cup portions, topping with cranberries, about 3 minutes per side.
  • Serve warm with salted maple butter and maple syrup.