Cranberry Pancakes Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 pancakes
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Calories
159 kcal
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Course
Breakfast
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Cuisine
North American
Cranberry Pancakes Recipe
Description
The Cranberry Pancakes Recipe features a batter made with all-purpose flour, sugar, baking powder, eggs, milk, and melted butter, enriched by the addition of fresh or thawed cranberries and white chocolate chips. Pancakes are cooked in butter over medium-low heat until bubbles appear on top, signaling readiness to flip. They develop a tender interior with a lightly crisp exterior. The accompanying cranberry compote, prepared by simmering cranberries with maple syrup, offers a sweet-tart topping that complements the pancakes’ flavors. To speed up cooking, multiple pans can be used simultaneously, keeping cooked pancakes warm in a low-heat oven. This recipe is suitable for a leisurely weekend breakfast or special occasion brunch, bringing a seasonal twist to classic pancakes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ½ cups milk
- ¼ cup butter melted
- 1 cup cranberries thawed if frozen
- ½ cup white chocolate chips
- butter for cooking the pancakes
Cranberry Compote
- 1 cup cranberries fresh or frozen
- ½ cup maple syrup
Instructions
- Start by making the cranberry compote. Simmer the cranberries and maple syrup in a small pot over medium-high heat for 1 minute, then set the pot aside.
- In a medium-sized bowl, whisk the flour, sugar, baking soda, and salt.
- In a large bowl, whisk the egg, milk, and melted butter.
- Add the dry ingredients to the wet ingredients. Gently mix until only a few streaks of flour remain, then fold in the cranberries and white chocolate chips.
- Melt a little butter in a small frying pan over medium-low heat. Add ¼ cup of pancake batter and let it cook until there are bubbles all over the top of the batter and the sides look dry. Flip the pancake over and cook for 1 minute more. Lower the heat if the pancakes are cooking too quickly. To make these faster, use a few pans and cook several pancakes at the same time. Keep the pancakes warm in your oven at its lowest temperature setting.
- Serve the pancakes with the cranberry compote on top.
Notes
- For faster preparation, cook multiple pancakes on separate pans at the same time, which can significantly reduce overall cook time.
- Keep cooked pancakes warm in the oven set to its lowest temperature while finishing the batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 254mg | 11% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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