Cranberry Pancakes
Fluffy, golden, and bursting with tart, juicy cranberries, these cranberry pancakes are the perfect combination of sweet and tangy goodness. Made from a simple homemade batter of all-purpose flour, milk, and a touch of vanilla, these pancakes achieve their irresistible fluffiness with the perfect blend of baking powder and melted butter. Coarsely chopped cranberries—whether fresh or frozen—add a pop of vibrant flavor and color to every bite, making them a festive choice for breakfast or brunch. Quick to whip up in just 30 minutes, these pancakes are as easy as they are delicious. Serve them warm with a drizzle of maple syrup, a dollop of butter, or even a sprinkle of powdered sugar to elevate your morning stack to new heights. Perfect for everything from weekday breakfasts to special holiday mornings, these cranberry pancakes are sure to delight the whole family.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 1.25 cups milk
- 1 large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (coarsely chopped)
- 1 as needed vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
In a medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined – the batter should be slightly lumpy. Do not overmix.
Fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
Scoop 1/4 cup of batter for each pancake onto the skillet, spacing them apart to allow for spreading.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges appear set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the cranberry pancakes warm, topped with your favorite pancake syrup, butter, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 50.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 460 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 949 mg | 20% | |
*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.
