Published: · Modified: by Trish Bozeman · This post may contain affiliate links · 52 Comments
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Got some cranberries in your fridge? Try this fresh cranberry pancakes recipe with buttermilk and cinnamon. Buttery and bursting with flavor!
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Hi, Rhubarbarians! Put on a pot of coffee and grab that bag of fresh cranberries from the fridge. We are making fresh cranberry pancakes!
Imagine this: you're still in your pajamas and a cozy robe, the family enjoying a quiet fall weekend or holiday morning while you sip hot coffee. The autumn leaves or maybe first snow of the season are seen from the window. You flip that first cranberry pancake, and the sizzle of butter and the warm aroma of cinnamon fill the air.
The tartness of the cranberries, the warm cinnamon flavor, and the sweet maple syrup. Crispy on the outside, moist on the inside pancakes. Trust me, these are worth waking up for!
Have you tried these orange pancakes yet? They are fantastic!
Jump to:
- Why you'll love this
- Ingredients and equipment
- Step by step instructions
- Serving suggestions
- Recipe tips and substitutions
- Storing and freezing
- FAQs
- Recipe
- Comments and reviews
Why you'll love this
- Cozy fall flavors: these cranberry pancakes are like a fall day on a plate. The flavor combo of tart cranberry, warming cinnamon, and sweet maple is a dream come true.
- Buttermilk magic: is there anything more iconic than buttermilk in pancakes? It's the unsung hero that makes these incredibly light and tender.
- Fresh cranberry hero: we've all got a bag of fresh cranberries in our crisper drawer this time of year, right? this cranberry pancakes recipe uses them up!
- Holiday magic: these are perfect for Christmas morning breakfast or Thanksgiving weekend brunch!
Looking for holiday pancakes? Check out our favorite festive pancakes for Christmas!
When are cranberries in season? Cranberries are typically in season from late September to early November, making them perfect for fall and early winter recipes.
Breakfast recipes to try next:
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Ingredients and equipment
Here, you'll find everything you need to make perfect cranberry buttermilk pancakes at home! Full ingredient amounts with instructions are listed in the here in the recipe card at the bottom of this article.
Ingredients:
- Buttermilk: low-fat is best for these pancakes.
- Flour: all-purpose.
- Egg: one large.
- Cinnamon: ground.
- Vanilla: go for pure vanilla extract.
- Baking soda.
- Fresh cranberries.
- Salted butter: for cooking the pancakes.
- Butter, maple syrup, and cranberry sauce: for serving.
What? No sugar? That's correct! There's no sugar in this recipe! The vanilla, cinnamon, and maple syrup make these pancakes sweet, but still tart and flavorful.
Equipment:
- Measuring cups: ¼ cup, ¾ cup, 1 cup.
- Large mixing bowl: for mixing the batter.
- Whisk: for mixing the batter.
- Measuring spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon. Also 1 Tablespoon if you need it for the butter.
- Large non-stick pan: for cooking the pancakes. I use my non-stick Green Pan for everything!
- Stove top or cook top: for cooking the pancakes.
- Spatula: for flat kind flipping the pancakes during cooking.
- Heat safe container: for warming the maple syrup. I like to heat syrup in these 8 ounce mason jars.
Step by step instructions
Here, you'll find a step-by-step visual guide to making cranberry pancakes like a pro. Full instructions with ingredient amounts are listed here in the recipe card at the bottom of this article.
- Start by combining the buttermilk and flour in a large bowl.
- Whisk in the egg, cinnamon, and vanilla.
- Whisk in the baking soda.
- Then fold in the fresh cranberries.
- Melt butter in a heated pan and add ¼ cup dollops of batter to the pan, spaced out.
- Cook until bubbles form and the bottom is golden brown and crispy.
- Flip.
- Cook the other sides until golden and crispy on both sides.
- Continue this process until the batter is gone.
- Serve with butter, warm maple syrup, and cranberry sauce if you'd like.
Serving suggestions
Alright, you've just created a plateful of these cranberry pancakes we've been raving about. Here are my favorite ways to serve them:
- Butter and maple syrup: you can never go wrong with the classic combo. Melted butter and warm maple syrup are a dream with the tart cranberries.
- Cranberry sauce topping: if you've got some extra cranberry sauce in your fridge (jellied or whole berry), add some to the top of your pancakes!
- Whipped cream and chocolate: chocolate chips or chocolate syrup and whipped cream on top will make these special occasion worthy.
- Christmas pancakes: Christmas morning breakfast with cinnamony, cranberry buttermilk pancakes. Amazing.
- Fall pancakes: serve with warm cinnamon apples, candied pecans, and maybe swap the cinnamon for pumpkin pie spice.
Remember, the best part of pancake-making is getting creative with your toppings. Feel free to mix and match these suggestions or invent your own.
Recipes to serve with cranberry pancakes:
- Cranberry mimosa mocktail
- Holiday spiced coffee
- Pumpkin yogurt smoothie
- Baked apples and pears
- Aguapanela Colombian coffee
Recipe tips and substitutions
Here are some handy tips and substitution ideas to ensure your cranberry pancakes are perfect for YOU:
- Buttermilk swap: No buttermilk on hand? No problem. Create your own by adding a Tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes, and you've got a DIY buttermilk substitute. It will be thinner than buttermilk, so the flour amount may need to be adjusted.
- Adjust the sweetness: The recipe does not include sugar, but if you like sweeter pancakes or are NOT using maple syrup, feel free to adjust the sweetness level to your liking. Add granulated sugar or brown sugar to the mixture before cooking.
- Keep them warm: If you're making a big batch and want to keep the pancakes warm while you cook the rest, preheat your oven to a low temperature (around 200°F or 93°C) and place cooked pancakes on a baking sheet inside to keep them warm before serving.
- Perfect pancake size: Use a ¼ cup measuring cup or ladle to portion out your pancake batter. Your pancakes should be small, about 4" in diameter. This ensures evenly sized pancakes that cook at the same rate.
- Don't overmix: The key to fluffy pancakes is to avoid over mixing the batter. It's totally okay if there are a few lumps left; over mixing can lead to tough pancakes.
- Add-ins: go ahead and add orange zest, chopped nuts, or chocolate chips to the batter before cooking! Or swap the cinnamon for pumpkin pie spice.
- Frozen cranberries: Yep, frozen cranberries are great in this recipe! They will need to be thawed before adding to the batter to cook.
- Make ahead: Combine the wet ingredients in one bowl and the dry ingredients in another the night before breakfast time. Then combine right before cooking!
Storing and freezing
While this recipe creates a small stack of pancakes, here's what to do if you have any leftovers you'd like to save:
Storing leftovers:
- If you have leftover pancakes, let them cool to room temperature.
- Place a sheet of parchment paper between each pancake to prevent sticking.
- Stack the pancakes and seal them in an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 2-3 days. They'll still taste delicious when reheated.
Freezing for later:
- Lay the pancakes in a single layer on a baking sheet and freeze until firm. This prevents them from sticking together.
- Once frozen, transfer the pancakes to a freezer-safe bag or container.
- Don't forget to remove excess air before sealing to prevent freezer burn.
- Frozen pancakes can be stored for up to 2-3 months without compromising quality.
Reheating frozen pancakes:
- Oven: preheat your oven to around 350°F (175°C), and place the frozen pancakes on a baking sheet. Heat for about 10 minutes until they're warm and slightly crisp.
- Toaster: pop your pancakes in the toaster on a low setting. This is a quick way to achieve that crispy edge.
- Microwave: while not the crispiest method, the microwave works for a speedy reheat. Cover the pancakes with a damp paper towel to prevent them from drying out. Heat for 20-30 seconds per pancake.
- Pan: to make the crispiest reheated pancakes, you can warm them up in a buttered or oiled skillet. Cook until they're heated through and slightly browned.
FAQs
Have a question? You may find your answer here!Feel free to ask questions in the comments section at the bottom of this article.
Can I use dried cranberries instead of fresh or frozen ones?
Absolutely! Dried cranberries can be a great substitution if fresh or frozen ones aren't available. Just keep in mind that dried cranberries are sweeter and less tart than fresh ones, so the flavor profile will be slightly different. You can rehydrate dried cranberries by soaking them in warm water or orange juice before using them in the recipe.
What's the ideal griddle temperature for cooking these pancakes?
The ideal griddle or pan temperature is medium-low to medium. You want to cook the pancakes slowly to ensure they cook through evenly and develop that coveted golden brown color without burning. If your pancakes are browning too quickly, reduce the heat a bit.
How can I adjust the sweetness level of the pancakes?
You can easily add sweetness by adding sugar in the recipe. If you like your pancakes on the sweeter side or aren't using maple syrup, add granulated sugar or brown sugar to the batter before cooking.
Can I make the pancake batter the night before and refrigerate it for the morning?
Yes and no. You can combine the wet ingredients together and store in the refrigerator. The dry ingredients should be combined separately and stored at room temperature. Whisk them together to make the batter right before cooking.
More fresh cranberry recipes to try:
- Spiced pumpkin cranberry bread
- Chocolate cranberry pecan clafoutis
- Baked apples and pears with cranberries and pecans
Here are ten of our favorite fresh cranberry recipes that aren't cranberry sauce to try!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Cranberry pancakes with buttermilk and cinnamon
Trish Bozeman
Got some cranberries in your fridge? Try this fresh cranberry pancakes recipe with buttermilk and cinnamon. Buttery and bursting with flavor!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast, brunch
Cuisine American
Servings 8 small pancakes
Calories 133 kcal
Ingredients
- 1 cup low fat buttermilk
- 1 cup all-purpose flour
- 1 large egg
- ¼ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¾ cup fresh cranberries
- 4-6 tablespoon butter
- Butter, warm maple syrup and cranberry sauce for serving
Instructions
In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.
1 cup low fat buttermilk, 1 cup all-purpose flour, 1 large egg, ¼ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, 1 teaspoon baking soda, ¾ cup fresh cranberries
Melt 2 tablespoon of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.
4-6 tablespoon butter
Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. (see photos for reference)
Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
Continue to cook the pancakes until the batter is gone, adding 2 tablespoon butter to your pan between each batch.
Serve with butter, warm maple syrup, and cranberry sauce (optional). Enjoy!
Butter, warm maple syrup and cranberry sauce for serving
Notes
- Buttermilk swap: No buttermilk on hand? No problem. Create your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes, and you've got a DIY buttermilk substitute. It will be thinner than buttermilk, so the flour amount may need to be adjusted.
- Adjust the sweetness: The recipe does not include sugar, but if you like sweeter pancakes or are NOT using maple syrup, feel free to adjust the sweetness level to your liking. Add granulated sugar or brown sugar to the mixture before cooking.
- Keep them warm: If you're making a big batch and want to keep the pancakes warm while you cook the rest, preheat your oven to a low temperature (around 200°F or 93°C) and place cooked pancakes on a baking sheet inside to keep them warm before serving.
- Perfect pancake size: Use a ¼ cup measuring cup or ladle to portion out your pancake batter. Your pancakes should be small, about 4" in diameter. This ensures evenly sized pancakes that cook at the same rate.
- Don't overmix: The key to fluffy pancakes is to avoid over mixing the batter. It's totally okay if there are a few lumps left; over mixing can lead to tough pancakes.
- Add-ins: go ahead and add orange zest, chopped nuts, or chocolate chips to the batter before cooking! Or swap the cinnamon for pumpkin pie spice.
- Frozen cranberries: Yep, frozen cranberries are great in this recipe! They will need to be thawed before adding to the batter to cook.
- Make ahead: Combine the wet ingredients in one bowl and the dry ingredients in another the night before breakfast time. Them combine right before cooking!
Nutrition
Serving: 1pancakeCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 236mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 229IUVitamin C: 2mgCalcium: 44mgIron: 1mg
Keyword buttermilk pancakes, christmas pancakes, fresh cranberries, holiday pancakes
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