• First of all, let’s talk about cranberries! Because they really are the star of this recipe. Since I know fresh cranberries aren’t always easy to find, I tested this recipe with fresh and frozen, and I’m happy to report both work wonderfully! But I don’t suggest using dried cranberries.
  • Because cranberries can be tricky to chop by hand, I suggest pulsing them in a blender of food processor. Just a few seconds should do the trick!
  • I highly encourage you to use fresh orange juice in this recipe, but store bought will work in a pinch. However, you’ll already have an orange (the one you zested), so why not put it to use? Waste not, want not ????
  • The batter for these pancakes is very thick, but don’t fret – once it hits the hot pan it puffs up and transforms into fluffy pancakes! Promise.
Cranberry Orange Pancakes
Cranberry Orange Pancakes
  • Because the batter is so thick, I suggest cooking these pancakes on low to medium-low heat. That way they can cook all the way through without burning.
  • You can use oil or butter to grease your griddle/pan. I love butter because of the flavor it adds, but it does “brown” quicker than oil.
  • My little secret for keeping cooked pancakes warm while I make the rest of the batter is to preheat the oven to lowest setting and place a large baking sheet inside. As the pancakes are cooked, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be very hot!
  • This recipe is freezer friendly! All of my tips on how to freeze – and reheat – these pancakes can be found in the “notes” section of the recipe box below.

Sweet, tart, and sinfully delicious, this stunning recipe is always a hit in our house, but especially loved around the holidays! I hope you give it a try. And soon ????

How To Make Cranberry Orange Pancakes

Cranberry Orange Pancakes
Cranberry Orange Pancakes


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


For the Cranberry Orange Pancakes:

  1. In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, and cinnamon; whisk well to combine. Add in the chopped cranberries and, using a rubber spatula, mix until they’re coated in the dry ingredients. Set aside until needed.
  2. In a separate large mixing bowl, add the eggs and lightly beat them with a whisk until the yolks and whites are evenly combined. Add in the milk, ricotta cheese, and vanilla and beat until well combined.
  3. Using a rubber spatula, fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Quickly fold in the orange juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
  4. Pour batter by 1/3 cupfuls onto a greased hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with cranberry maple syrup, plain maple syrup, or whipped cream.

For the Cranberry Maple Syrup:

  1. In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce the heat and simmer, uncovered, for 5 to 6 minutes, or until they cranberries have softened and can easily be smashed with the back of a spoon. Remove from heat and stir in the maple syrup and butter. Spoon the mixture on top of the pancakes and serve at once.


To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months.

To reheat: heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.