Recipes and Cooking Cranberry-Pistachio Pancakes 3.0 (1) Learn how to make pancakes with autumn flair so you can wake up your morning with fall flavors! A stack of cranberry pancakes (topped with pistachios) is a natural pairing to the nearly-mandatory maple syrup drizzle that finishes things off. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 25 mins Servings: 12 Yield: 12 pancakes Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour 2 tablespoon sugar 1 tablespoon baking powder ¼ teaspoon salt 1 egg, lightly beaten 1 ½ cup buttermilk or sour milk* 3 tablespoon vegetable oil ⅓ cup chopped pistachio nuts ⅓ cup Craisins® dried cranberries Butter (optional) Finely chopped pistachio nuts (optional) Desired syrup (optional) Directions In a large bowl stir together flour, sugar, baking powder, and salt. In a medium bowl combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the 1/3 cup pistachios and the dried cranberries. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, top with butter and finely chopped pistachios and serve with syrup. *Tip: To make 1 1/2 cups sour milk, place 4 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/2 cups total liquid; stir. Let stand for 5 minutes before using. Rate it Print Nutrition Facts (per serving) 154 Calories 6g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 154 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 17mg 6% Sodium 224mg 10% Total Carbohydrate 22g 8% Total Sugars 6g Protein 4g Vitamin C 0.4mg 2% Calcium 112mg 9% Iron 1.2mg 7% Potassium 109mg 2% Folate, total 38.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.