Cranberry Pancakes
Tangy cranberry pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.
Servings: 16 4-inch 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
Calories: 120kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 214mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Calcium: 71mg | Iron: 1mg