Cranberry Pancakes with Maple Syrup – A Cozy Twist on a Breakfast Classic
Fluffy, golden pancakes dotted with juicy cranberries and finished with a drizzle of warm maple syrup—this recipe is comfort food at its best. Whether you’re treating yourself to a slow Sunday morning or preparing a festive holiday brunch, these pancakes bring just the right balance of tart and sweet to your breakfast table.
Pancakes have long been a staple of comforting breakfasts across the world, but when you add cranberries into the mix, they transform into something truly special. The tart pop of cranberries perfectly balances the buttery richness of pancakes and the natural sweetness of maple syrup.
Inspired by cozy fall and winter mornings, this recipe makes for a cheerful way to brighten up breakfast. It’s simple enough for everyday cooking, yet elegant enough to impress guests during the holidays.
Why You’ll Love This Recipe
- Fluffy and flavorful – Soft pancakes with bursts of cranberry in every bite.
- Quick and easy – Simple ingredients and ready in under 30 minutes.
- Festive and versatile – Perfect for holidays, weekends, or anytime you want a special breakfast.
- Naturally balanced flavors – Tart cranberries and sweet maple syrup create the ultimate pairing.
- Customizable – Works with fresh, frozen, or dried cranberries.
Cranberry Pancakes with Maple Syrup
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar or honey for natural sweetness
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice as a substitute
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- 1 cup cranberries fresh or frozen; dried cranberries work too
- Maple syrup for serving
- Optional Add-ins:
- A pinch of cinnamon or nutmeg for warmth.
- A handful of chopped pecans or walnuts for crunch.
Instructions
- Step-by-Step Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
- Bring It Together:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix; a few lumps are fine.
- Fold in Cranberries:
- Gently fold in cranberries, coating them lightly with batter so they’re evenly distributed.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve Warm:
- Stack pancakes on a plate, drizzle generously with maple syrup, and enjoy immediately.
Pro Tips & Variations
- For extra fluffiness: Let the batter rest for 5–10 minutes before cooking.
- Nut-Free Option: Skip nuts or replace with pumpkin seeds for crunch.
- Sweet Touch: Add a sprinkle of powdered sugar or a dollop of whipped cream for a café-style presentation.
- Storage: Leftover pancakes keep well in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven.
Serving Suggestions
- Pair with crispy bacon or breakfast sausage for a hearty meal.
- Add a side of fresh fruit or yogurt for a balanced plate.
- Perfect for holiday mornings, cozy weekends, or even as a fun breakfast-for-dinner option.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes! Dried cranberries work well but are sweeter, so you may want to reduce the sugar slightly.
Can I make these pancakes ahead of time?
Absolutely. Cook them in advance, store in an airtight container, and reheat when ready to serve.
Do I need buttermilk?
Buttermilk gives the pancakes a light and fluffy texture, but you can easily make your own by adding lemon juice or vinegar to regular milk.
