In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set this bowl aside.

In a separate bowl, blend the ricotta cheese, eggs, milk, melted butter, pure vanilla extract, orange zest, and fresh orange juice until smooth.

Gently pour the wet ingredients into the dry ingredient mixture and fold together until just combined. Small lumps are fine.

Carefully fold in the cranberries into the batter.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown, about 2 minutes more.

Repeat with the remaining batter, greasing the skillet as needed.

Serve warm, topped with maple syrup, powdered sugar, or whipped cream.