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Cranberry-Orange Pancakes with Cranberry-Maple Syrup

Photo: Luca Trovato
Prep time 10 mins
Cook time 8 mins
Total time 18 mins
Yield Makes 8 to 10 pancakes

Ingredients

  • 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
  • Cranberry-Maple Syrup

How to Make It

  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.