1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.

2. In a separate bowl, whisk the ricotta, eggs, milk, orange zest, orange juice, and vanilla extract until mostly smooth.

3. Pour the wet mixture into the dry ingredients and stir gently until just combined.

4. Fold in the chopped cranberries without overmixing the batter.

5. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter.

6. Scoop portions of batter onto the skillet and cook until bubbles appear on top and the edges begin to set.

7. Flip the pancakes and cook the second side until golden brown and cooked through.

8. Transfer to a plate and repeat with the remaining batter.

9. Serve warm with maple syrup and a dusting of powdered sugar.