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Cranberry Orange Pancakes Recipe

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3.9 from 82 reviews

These Cranberry Orange Pancakes are a delicious and festive breakfast treat, combining fluffy pancakes with the bright flavors of fresh cranberries and zesty orange. Served with a warm cranberry maple syrup, this recipe is perfect for a holiday brunch or a cozy morning at home.

  • Total Time: 35 minutes
  • Yield: 12 pancakes

Ingredients

For the Cranberry Orange Pancakes:

  • 2 cups (241g/8 and 1/2 ounces) all-purpose flour
  • 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup (74g/2 and 5/8 ounces) cranberries, fresh or frozen, roughly chopped
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups (340g/12 ounces) whole milk
  • 1 cup (227g/8 ounces) full-fat ricotta cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (57g/2 ounces) orange juice
  • 2 teaspoon orange zest, finely grated

For the Cranberry Maple Syrup:

  • 2 cups (198g/7 ounces) cranberries, fresh or frozen (If using frozen, do not thaw first)
  • 1/4 cup (57g/2 ounces) orange juice
  • 2 Tablespoons granulated sugar
  • 3/4 cup (234g/8 and 1/4 ounces) maple syrup
  • 1 and 1/2 Tablespoons unsalted butter

Instructions

  1. Prepare dry ingredients and cranberries: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined. Add the chopped cranberries to the dry ingredients and fold them in gently with a rubber spatula until the cranberries are coated. Set this mixture aside.
  2. Mix wet ingredients: In a separate large bowl, lightly beat the eggs with a whisk until evenly combined. Add the whole milk, ricotta cheese, and vanilla extract, then whisk until smooth and well combined.
  3. Combine wet and dry ingredients: Using a rubber spatula, carefully fold the wet mixture into the dry cranberry-flour mixture just until combined. Quickly fold in the orange juice and orange zest, stirring gently to incorporate without overmixing.
  4. Cook the pancakes: Heat a greased pan or griddle over medium heat. Pour 1/3 cup batter portions onto the hot surface, cooking only a few pancakes at a time to avoid them merging. Cook for about 2 minutes until small bubbles form on top, then flip and cook an additional 1–2 minutes until golden brown on the other side. Repeat with remaining batter.
  5. Prepare cranberry maple syrup: In a small saucepan, combine the cranberries, orange juice, and sugar. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 to 6 minutes until cranberries soften and can be mashed. Remove from heat, then stir in maple syrup and butter until blended.
  6. Serve: Serve the warm pancakes topped with the cranberry maple syrup, or optionally with plain maple syrup or whipped cream for extra indulgence.

Notes

  • To freeze: Cool pancakes completely, then layer between sheets of waxed paper and place in a freezer-safe plastic bag. Remove excess air and freeze for up to 2 months.
  • To reheat: Preheat oven to 375°F (190°C). Arrange pancakes in a single layer on a baking sheet, cover with foil, and warm for 6-8 minutes until heated through. Alternatively, microwave 3-4 pancakes for about 40 seconds or until warm.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/cranberry-orange-pancakes-recipe/