Description
Fluffy cranberry orange pancakes featuring fresh citrus zest and tart cranberries offer a bright, seasonal breakfast. This recipe works well from November through January, providing a festive yet simple morning meal.
Ingredients
- 1 ¾ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 ⅓ cups buttermilk, room temperature
- ¼ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, roughly chopped
- Butter for greasing the griddle
- For the Cranberry Maple Syrup:
- 1 cup fresh cranberries
- ¼ cup orange juice
- 1 cup pure maple syrup
Instructions
- Whisk together flour, baking powder, salt, and sugar in a large mixing bowl until completely combined.
- Combine buttermilk, orange juice, orange zest, egg, melted butter, and vanilla extract in a medium bowl and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just blended. Avoid overmixing the batter.
- Gently fold the chopped cranberries into the batter, distributing them evenly.
- Make the cranberry maple syrup: Add cranberries and orange juice to a medium saucepan over medium heat. Cook for about 5 minutes until the cranberries start to pop and soften.
- Add the maple syrup to the cranberry mixture. Bring to a gentle simmer, stirring occasionally for 3 to 4 minutes until slightly thickened. Remove from heat.
- Heat an electric griddle to 350°F or place a large nonstick skillet over medium heat and grease with butter.
- Pour ⅓ cup of batter onto the hot griddle for each pancake. Cook for 2 to 4 minutes until the tops show bubbles and edges look dry.
- Flip the pancakes and cook for an additional 1 to 2 minutes on the opposite side until lightly browned.
- Transfer cooked pancakes to a plate, stack them, and serve immediately with warm cranberry maple syrup drizzled over the top.
Notes
- Chop fresh cranberries roughly to prevent large bursts of tartness and aid even distribution.
- Let the batter rest for 2 to 3 minutes before cooking for extra fluffy pancakes.
- If the batter is too thick, add a tablespoon or two of extra buttermilk for a pourable consistency.
- Keep finished pancakes warm in a 200°F oven while cooking the rest.
- For smoother syrup, blend it or strain out skins after cooking.
- Store leftover pancakes in the refrigerator for up to 3 days. Reheat in the microwave for 20 to 30 seconds.
- Pancakes freeze well for up to 2 months. Reheat frozen pancakes directly in the toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American