Oatmeal Pancakes with Maple Cranberry Syrup
Start your morning with a wholesome twist on a breakfast classic—our Oatmeal Pancakes with Maple Cranberry Syrup. These fluffy pancakes are crafted from a hearty blend of rolled oats, cinnamon, and creamy yogurt, offering just the right balance of texture and flavor. Topped with a vibrant, tangy-sweet maple cranberry syrup made with fresh cranberries, zesty orange, and real maple syrup, this dish transforms an everyday meal into a cozy, gourmet experience. Perfect for holiday mornings or any time you’re craving a comforting yet nutrient-packed breakfast, these pancakes are easy to prepare and ready in just 35 minutes. Make every bite unforgettable with this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 0.5 cup Plain yogurt
- 1 large Egg
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 cup Fresh or frozen cranberries
- 0.75 cup Maple syrup
- 0.25 cup Orange juice
- 1 teaspoon Orange zest
Instructions
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a medium bowl, whisk together the milk, yogurt, egg, honey, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Set the batter aside to rest for 5-10 minutes while preparing the syrup.
To make the maple cranberry syrup, combine the cranberries, maple syrup, orange juice, and orange zest in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, and cook for 8-10 minutes until the cranberries have softened and burst. Remove from heat and set aside.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter. Once hot, pour 1/4 cup of pancake batter onto the skillet for each pancake.
Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through. Flip them carefully when bubbles form on the surface and the edges look set.
Repeat with the remaining batter, greasing the skillet with butter as needed between batches.
Serve the oatmeal pancakes warm, topped generously with the maple cranberry syrup. Enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 231.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 738 mg | 57% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1636 mg | 35% | |
*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.
