• 2 Ratings

Fold sugar-dusted berries into our buttermilk-based easy pancake recipe for the most delicious Cranberry Pancakes you'll ever dig into. For the ultimate fruit pancake experience, drizzle with cranberry syrup.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.

Instructions Checklist
  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cranberry Syrup. Makes 16 pancakes.

Nutty Cranberry Pancakes:

Prepare as above, except stir 1/2 cup chopped walnuts into batter.

Nutrition Facts

90 calories; 3 g total fat; 1 g saturated fat; 14 mg cholesterol; 197 mg sodium. 14 g carbohydrates; 1 g fiber; 2 g protein; 146 IU vitamin a; 5 mg vitamin c; 50 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0