Cranberry Pancakes with Maple Syrup
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.
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.
Tried this recipe?Let us know how it was!