Cranberry Wheat Pancakes
Start your morning on a wholesome and flavorful note with these Cranberry Wheat Pancakes, a perfect blend of hearty whole wheat flour and tart, juicy cranberries. Infused with the warm aroma of ground cinnamon and lightly sweetened with honey, these pancakes are a nutritious twist on the breakfast classic. The batter comes together effortlessly with the creamy richness of buttermilk and melted butter, creating fluffy, golden pancakes with a subtly nutty flavor. Each bite bursts with the vibrant tang of fresh or frozen cranberries, making this a delightful way to brighten up your day. Serve these pancakes warm, drizzled with maple syrup, for a comforting breakfast that’s packed with wholesome ingredients and irresistible taste.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Honey
- 3 tablespoons Unsalted butter, melted
- 1 cup Fresh or frozen cranberries, chopped
- Cooking spray or butter (for greasing the pan)
- Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, whisk the buttermilk, egg, honey, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.
Spoon 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 form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 74.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 582 mg | 45% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1602 mg | 34% | |
*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.
