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Cranberry Orange Ricotta Pancake Stack

A soft and tender pancake stack infused with bright orange zest and tart cranberries, perfect for a cozy breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 1 cup whole milk ricotta cheese Use whole milk for best results.
  • 0.75 cup whole milk
  • 2 large eggs, room temperature, separated
  • 2 tbsp unsalted butter, melted and slightly cooled Plus more for the griddle.
  • 1 tbsp orange zest, finely grated
  • 0.5 tsp pure vanilla extract
  • 0.75 cup fresh or frozen cranberries, roughly chopped
For Serving
  • pure maple syrup and extra orange zest For serving.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk the ricotta, milk, egg yolks, melted butter, orange zest, and vanilla until smooth.
  3. In a clean bowl, beat the egg whites until soft peaks form.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Then gently fold in the beaten egg whites and the chopped cranberries.
Cooking
  1. Heat a griddle over medium-low heat and butter it lightly.
  2. Pour about 1/4 cup of batter for each pancake onto the griddle and cook until bubbles form. Then flip and cook until golden.
  3. Repeat with the remaining batter, adding more butter as needed.
Serving
  1. Stack 3 pancakes on each plate and top with maple syrup and extra orange zest.

Notes

Store leftover pancakes in an airtight container in the fridge for up to 2 days. For freezing, store in a single layer until cooled and then transfer to a freezer bag for up to 2 months.