Photo: Luca Trovato
Prep Time
10 Mins
Cook Time
8 Mins
Total Time
18 Mins
Makes 8 to 10 pancakes

How to Make It

Step 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.

Step 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.

Ratings & Reviews

LynneO52's Review

April 20, 2014

KenDoll's Review

November 24, 2013

garyloewenthal's Review

May 11, 2013
These were delicious! I made a vegan version using mashed banana instead of egg (highly recommended) and 1 1/2 tbsp apple cider vinegar added to 1 1/2 C almond milk instead of buttermilk.

keelee's Review

April 07, 2013
Very easy and yummy