Cranberry Orange Pancakes
Brighten your breakfast table with these delightful Cranberry Orange Pancakes! Bursting with zesty orange zest and tangy chopped fresh cranberries, these fluffy pancakes strike the perfect balance between sweet and tart. Velvety buttermilk pairs with a hint of vanilla to create a rich, tender texture, while fresh orange juice infuses the batter with refreshing citrus notes. Easy to prep in just 10 minutes, this recipe is ideal for cozy weekend brunches or festive holiday mornings. Serve these golden brown beauties with a drizzle of maple syrup or a dusting of powdered sugar for an irresistible combination of flavors. Perfect for anyone craving a vibrant twist on classic pancakes!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 0.25 cups Fresh orange juice
- 1 tablespoon Orange zest
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.75 cups Fresh cranberries (chopped)
- 1 as needed Butter or cooking spray (for greasing the pan)
- 1 as needed Maple syrup or powdered sugar (for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, orange juice, orange zest, egg, melted butter, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the chopped cranberries into the pancake batter using a spatula.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with a drizzle of maple syrup or a dusting of powdered sugar. Enjoy your Cranberry Orange Pancakes!
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 65.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
