Cranberry Walnut Pancakes
Start your morning with a burst of flavor and texture by making these delightful Cranberry Walnut Pancakes! This easy yet irresistible recipe combines the tartness of fresh or frozen cranberries with the nutty crunch of chopped walnuts for a breakfast that’s as satisfying as it is unique. The pancakes are light, fluffy, and perfectly golden, thanks to a buttermilk-based batter infused with a hint of vanilla. Quick to prepare in just 30 minutes, they’re ideal for cozy weekends or festive mornings. Serve them stacked high with a drizzle of maple syrup, a dusting of powdered sugar, or an extra sprinkle of cranberries and walnuts for that gourmet touch. Whether you're celebrating the holidays or simply treating yourself, these pancakes are sure to delight your taste buds and impress your loved ones!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Buttermilk
- 2 units Large eggs
- 3 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 0.75 cups Fresh or frozen cranberries, chopped
- 0.5 cups Walnuts, chopped
- 1 as needed Cooking oil or butter for the skillet
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, beat together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped cranberries and walnuts, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for an additional 2 minutes, or until both sides are golden and cooked through.
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
Serve the pancakes warm, optionally drizzled with syrup, dusted with powdered sugar, or topped with additional cranberries and walnuts for garnish.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 49.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 493 mg | 38% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1131 mg | 24% | |
*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.
