Cranberry-Orange Pancakes with Cranberry-Maple Syrup

Coastal Living
Cranberry-Orange Pancakes with Cranberry-Maple SyrupRecipe
Photo: Luca Trovato
Makes 8 to 10 pancakes


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1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon orange zest
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, thawed


Prep: 10 Minutes
Cook: 8 Minutes
Total: 18 Minutes

1. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.

2. Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.

Created date

October 2011