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Cranberry-Orange Pancakes with Cranberry Infused Maple Syrup

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Category: Breakfast

 Ingredients List

  • ~~ for the pancakes ~~
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, thawed
  • ~~ for the syrup ~~
  • ¾ cup pure maple syrup
  • 1 cup fresh or frozen cranberries, divided
  • 1 tablespoon unsalted butter


[b]for the pancakes


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.

Pour â…“ 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.

for the syrup

Bring maple syrup and ¾ cup cranberries to a boil over medium-high heat.

Reduce heat to low, and simmer 3 minutes or until cranberries pop.

Crush cranberries in saucepan using a wooden spoon.

Stir in remaining ¼ cup cranberries; simmer just until they begin to pop (about 2 minutes).

Add butter, and stir until melted.

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