Cranberry Pancakes

Rise, shine, and start your morning with these festive cranberry pancakes! 

They’re a fluffy, cinnamon-spiced treat. These cakes are studded with tangy cranberries and topped with rich, jewel-toned cranberry maple syrup. 

Perfect for cozy mornings, they’re a fun and flavorful way to elevate your breakfast game.

Everyone will devour them!

Why You’ll Love These Cranberry Pancakes

Perfect Holiday Breakfast: These cranberry pancakes create an instant festive atmosphere. They’re ideal for holiday mornings or brunches.

Visual Stunner: The burst of ruby-red cranberries against the golden pancakes creates an Insta-worthy presentation. And the glossy cranberry maple syrup adds an extra layer of eye-catching appeal.

Family-Friendly: This recipe invites kids and adults alike to join in. Anyone can whisk the batter, arrange the cranberries, or smash the berries for the syrup. It’s an easy way to turn breakfast into a fun bonding experience.

Ingredients

• Cranberries: For a tart, vibrant explosion in every bite. Use fresh or frozen.

• All-Purpose Flour: The base of the pancakes absorbs the liquids to make a thick, pourable batter.  

• Baking Powder: The key to creating light, fluffy pancakes. It reacts with the buttermilk, causing the batter to rise. 

• Salt: It boosts the other ingredients’ flavors for a full-bodied taste. 

• Ground Cinnamon: It adds warmth and a subtle sweetness to the batter.

• Eggs: They keep the pancakes from crumbling and add richness and moisture. 

• Buttermilk: It lends a slight tanginess to pair nicely with the sweet and tart flavors. 

• Unsalted Butter: It enriches the flavor, moistens the pancakes, and adds a glossy sheen to the syrup.

• Pure Maple Syrup: Its natural sweetness balances the tartness for a rich, harmonious topping.

• Granulated Sugar or Honey: An optional sweetener for the syrup.

How to Make Cranberry Pancakes

Cranberry pancakes require a few more steps than classic buttermilk pancakes. But they’re still pretty easy!

1. Prepare the syrup. Add the maple syrup and 1 1/2 cups cranberries to a medium saucepan. Heat over medium-high heat until boiling. Then, reduce the heat to low and simmer for about 7 minutes (until the cranberries pop). Stir occasionally, crushing the berries as you do. 

2. Add the berries and butter. Toss in the other 1/2 cup of cranberries and simmer until these pop (approximately 2 minutes). Stir in the butter until melted for a thick, glossy syrup. 

3. Sweeten. Taste the syrup and add a small amount of honey or sugar if needed. Keep warm over low heat. 

4. Mix the dry ingredients. Whisk the flour, baking powder, salt, and cinnamon in a medium mixing bowl. Mix well, then set aside. 

5. Mix the wet ingredients. Use a second larger bowl to whisk the eggs until lightly beaten. Then, add 2 cups buttermilk and whisk until smooth. Drizzle in the melted butter slowly. 

6. Combine. Add the dry ingredients to the wet ones, gently whisking until combined. Add more buttermilk if needed, and avoid overmixing. 

7. Add the berries. Fold half of the cranberries into the batter. Save the rest for sprinkling on top. 

8. Cook. Heat a large skillet or griddle over medium heat. Once hot, lightly grease it with oil and cook the pancakes. Use a 1/3 cup measuring cup to portion the batter for each pancake. Sprinkle cranberries on top and cook until bubbles form. (2-3 minutes)

9. Flip. Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown. Transfer finished pancakes to a warm serving plate and cover loosely with foil. Continue until all the batter is gone. 

10. Serve. Serve the pancakes while warm, topped generously with the homemade syrup. Enjoy! 

Tips for the Best Cranberry Pancakes

Keep these tips in mind when whipping up your tasty, fluffy pancakes: 

• Fresh is best. Though frozen will also work, fresh cranberries provide a better texture. If you must use frozen ones, don’t thaw them. Toss them in still frozen so they don’t release too much moisture. 

• Be accurate. Use the spoon-and-level method to avoid over-measuring the flour. Scoop it with a spoon and transfer it to the measuring cup. Level it off when full, but don’t pack it down. 

• Don’t be afraid of lumps! Be careful not to overmix the wet and dry ingredients. It’s better to have a few lumps in the batter than to overmix and turn out dense pancakes. 

• Aim for the best batter. You want the batter thick, not runny. But you also need to be able to pour it and have it hold its shape. If it’s too thick, add extra buttermilk a little at a time. 

• Heat the skillet (or griddle) properly. Never add batter to a cold skillet. Heat it over medium heat until hot before adding it. Test the skillet by adding a few drops of water. If it sizzles, it’s ready to use. 

• Flip only once! Wait until bubbles form on the surface and the edges look set. Then, flip the pancakes carefully and only once. This ensures an even cook and avoids spreading the batter.

• Keep them toasty. Place the cooked pancakes on a plate covered with foil or in a low-temperature oven. Either will keep them warm while finishing the rest.
  
• Make them your own. Add vanilla or almond extract or orange zest to tweak the flavor. Or use different spices for a unique flavor. Serve them with whipped cream, powdered sugar, or a sprinkle of toasted nuts. Chocolate or caramel sauce, or melted Nutella are also delightful.

How to Store

Believe it or not, you can freeze pancakes! They also store nicely in the fridge for a few days. Here’s how to keep them fresh. 

To Store: Cool the pancakes and transfer them to a resealable bag or air-tight container. Use parchment paper between the layers to prevent sticking. Refrigerate for up to 3 days. 

To Freeze: Flash-freeze cooled pancakes in a single layer on a baking sheet for 30 minutes. Then, freeze them for up to 3 months in a freezer-safe container with parchment between layers.

To Reheat: For quick reheating, microwave individual pancakes for 20-30 seconds. Or, warm them in the oven at 350 degrees Fahrenheit. Between 5 and 10 minutes should suffice. You can also use a toaster for crisp edges.