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Cranberry Orange Buttermilk Pancakes

Delight in these fluffy pancakes infused with fresh cranberries and zesty orange, perfect for any breakfast occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 ¾ cups all-purpose flour A staple ingredient that gives the pancake structure.
  • 3 ½ teaspoons baking powder It's key for fluffiness—make sure it’s fresh!
  • ½ teaspoon kosher salt Just a pinch to balance the sweetness.
  • ¼ cup granulated sugar For a hint of sweet flavor.
  • 1 ⅓ cups buttermilk Room temperature for tenderness.
  • ¼ cup freshly squeezed orange juice Fresh juice adds vibrant flavor.
  • 1 teaspoon orange zest Adds an aromatic kick.
  • 1 large egg Room temperature helps bind ingredients.
  • 3 tablespoons unsalted butter Melted and slightly cooled for richness.
  • 2 cups fresh cranberries Plump and juicy for the best flavor.
  • 1 cup fresh cranberries Roughly chopped for added texture.
For the Cranberry Maple Syrup
  • 2 cups cranberries Use fresh or frozen.
  • ¼ cup fresh orange juice Adds flavor to the syrup.
  • 1 cup pure maple syrup Rich sweetness to elevate pancakes.

Method
 

Cranberry Maple Syrup Preparation
  1. In a medium saucepan over medium heat, combine 2 cups cranberries and ¼ cup fresh orange juice.
  2. Cook until the cranberries start to pop, about 5 minutes.
  3. Add 1 cup pure maple syrup and let it simmer for another 3-4 minutes until it slightly thickens. Stir occasionally, then remove from heat.
Pancake Preparation
  1. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 3 ½ teaspoons baking powder, ½ teaspoon kosher salt, and ¼ cup granulated sugar until well combined.
  2. In a medium bowl, whisk 1 ⅓ cups buttermilk, ¼ cup orange juice, 1 teaspoon orange zest, 1 large egg, and 3 tablespoons melted butter until completely smooth.
  3. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined; be careful not to overmix.
  4. Fold in 1 cup of roughly chopped fresh cranberries.
  5. Preheat a non-stick skillet or griddle over medium heat. Grease lightly if necessary.
  6. For each pancake, pour ⅓ cup of batter onto the skillet. Cook for 3-4 minutes until bubbles form on the surface, then carefully flip and cook for an additional 3-4 minutes until golden brown.
  7. Serve warm, drizzled with your homemade cranberry maple syrup.

Notes

Ensure the skillet is hot enough before pouring the batter to achieve a perfect golden-brown color. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for 2 months.