These fluffy, decadent pancakes are exactly what a Sunday morning should begin with… or a Tuesday morning, if you’re feeling frisky.
The classic combination of tart cranberries and sweet oranges is paired perfectly with salty walnuts and creamy ricotta. They are super light and fluffy with wonderful layers of flavor and texture. Top your stack off with a simple cranberry maple syrup and you are in business.
Let’s get started…
Begin by gathering 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 1 cup of whole milk, 2/3 cup of whole milk ricotta, 3 large eggs, 2 teaspoons of vanilla extract, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda, 1/2 teaspoons of salt, 2 tablespoons of orange zest, 1/4 cup of fresh orange juice, 2 tablespoons of melted butter, 1/2 cup of finely chopped walnuts and 2/3 cup of fresh cranberries, halved. If you have citrus extract on hand, I also add about 1/4 teaspoon of that into the batter. It is highly recommended, but totally optional.
I like to start by putting the cranberry maple syrup on the stove. Add 2/3 cup of maple syrup, 2/3 cup of fresh cranberries and 1 teaspoon of orange zest into a small pot and place it over medium heat. As soon as it begins to simmer, reduce the heat to medium low. Let it simmer for just a few minutes and then whisk in 1 tablespoon of butter and take it off of the heat.
Cranberry maple syrup done.
In a large bowl, combine 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda, 1/2 teaspoons of salt and 2 tablespoons of orange zest.
In a separate bowl, combine 1 cup of whole milk, 3 large eggs, 1/4 cup of orange juice, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract, 1/4 teaspoon of citrus extract (optional) and 8 ounces of ricotta into the batter and gently fold everything together to the point that the ingredients are just combined. This batter will have some lumps in it and thats a good thing.
When it comes to the cranberries and walnuts, you have options. You can either fold them in now or add them once the pancakes have been started on the griddle. I like to add them in later. I feel like I can evenly distribute them best this way, but either method works just fine!
Place a flat griddle or wide skillet over medium heat and let it get a little warm. If you have trouble with your first few pancakes looking presentable, it is because your surface is not hot enough yet, so let it preheat for about 2 minutes over medium and then grease it with some butter or non-stick cooking spray.
Add batter either 1/3 cup (average sized pancakes) or 1/2 cup (big pancakes) at a time and as soon as the batter starts to puff up a little bit, add your cranberries and walnuts.
The pancakes are ready to flip when their edges are just a little golden and the surface is full of bubbles. Flip and cook until the other side is golden brown.
Once the pancakes are ready, form a nice tall stack and drizzle some of that beautiful cranberry maple syrup over top.
You can also add some whipped cream, a dusting of confectioner sugar and even a few more cranberries and walnuts…
They are so delightful. Super light and fluffy, richly flavored with a great balance of sweet and tart. These cranberry orange & walnut ricotta pancakes are everything you could want in a pancake and whether you are serving them to the family on Christmas morning or made a batch for yourself to kick off the weekend, you are going to absolutely love them.
Ricotta Pancakes
Ingredients
- 1 3/4 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 cup of whole milk
- 8 ounces of whole milk ricotta
- 3 large eggs
- 2 teaspoons of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup of fresh orange juice
- 2 tablespoons of butter, melted
Instructions
- In a large bowl, combine 1 3/4 cups of all purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/4 teaspoons of baking soda and 1/2 teaspoons of salt
- Form a well in the center of the flour mixture and add 3 large eggs and 1 cup of whole milk into the well and whisk until just combined
- Add 1/4 cup of orange juice, 2 tablespoons of melted butter, 2 teaspoons of vanilla extract and 8 ounces of ricotta into the batter and mix gently with a silicone spatula until just combined
- Place a flat griddle or wide skillet over medium heat and let it preheat for about 2 minutes
- Grease the surface with butter or non-stick cooking spray
- Drop 1/3 to 1/2 cup portions of pancake batter onto the warm greased surface
- Once the edges have started to lightly brown and the batter is full of bubbles, flip the pancake and cook on the other side until it is golden brown
- Garnish with butter and maple syrup
