Tangy cranberry pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.
Cranberry Pancakes
There is something almost magical about getting out of bed as a kid and going to the kitchen in your pajamas and smelling warm pancakes. It is a thought and smell that takes me right back to being a kid again.
It is such a warm cozy feeling to see and smell that stack of pancakes or waffles. So many fond memories are why I have such a love of making pancakes for my family. Not to mention you can create so many versions and flavors, from savory to sweet they never get boring.
In all my pancake-making years though I only recently learned that many people throw away the first pancake. Do you do that? I never have and I can’t recall my mom ever throwing it away.
At first, I thought it was surely a joke or maybe that was the “chef’s treat”. But apparently, it has something to do with the temperature of the pan, the oil temp, and the cold batter. The first pancake is never right, supposedly. There is an entire Reddit thread about it.
Let’s get back to making these awesome pancakes. Cranberry buttermilk pancakes will have a thicker batter than you might be accustomed to making.
After mixing the batter and adding your cranberries, let the batter rest for a few minutes while the griddle or pan heats. Resting allows the baking powder and buttermilk to work. When you start to see popped bubbles on the surface of the batter; then you are ready to cook.
Frozen or fresh cranberries work just fine for cranberry pancakes. If using frozen let them thaw a bit before mixing them in. If you don’t you will end up with little frozen batter balls. This could create raw batter spots in your pancakes around the cranberries.
To thaw the berries I suggest pouring them onto a pan or plate on the counter when you get started, before mixing up the rest of the ingredients. That way they’ll have a bit of time to warm before adding them to the batter. It is okay if they aren’t completely thawed when you add them. The goal is to avoid frozen batter chunks.
Cranberry Orange Pancakes
Fresh cranberry sauce usually contains a citrus component, typically oranges. The orange and cranberry combination is such a perfect combination with tart cranberries and sweet citrus flavor of orange.
Grandma’s sweet orange sauce is unbelievably perfect over cranberry pancakes. Usually, I serve it with German pancakes or crepes. Trust me when I say it was absolutely amazing on these tangy cranberry pancakes.
Making Perfect Pancakes
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.
When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
Cranberry Pancake Recipe
Ingredients
- flour
- sugar
- baking powder
- baking soda
- kosher salt
- ground cinnamon
- store-bought buttermilk (not a buttermilk substitute)
- eggs
- butter
- vegetable or coconut oil for the pan
- cranberries fresh or frozen
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Scatter cranberries over each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Cranberry Recipes
Fresh or frozen cranberries find their way onto our table year around.
From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven. Cranberry Christmas Cake is one you have to make.
Sourdough stuffing filled with sweetly tart apples, chewy sweet cranberries, savory sausage, plenty of herbs, and cubes of toasted sourdough is a sure win for your holiday dinner.
Cranberry Apple Crumb Bars are loaded with fall flavors and an abundant helping of tart cranberries and sweet apples.
The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.
Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.
Cranberry Pancakes
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2½ cups store-bought buttermilk (not a buttermilk substitute)
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
- 1½ cups cranberries fresh or frozen
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Scatter cranberries over each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition
Marg says
They look delicious. Curious as to why a buttermilk substitute won’t work.
Mary Younkin says
This might sound weird but for me, I don’t care for the tartness you get from the milk and lemon juice or vinegar combined with the cranberries. The flavor of real buttermilk is just so much better to me when paired with the cranberries. I hope that helps.