Cranberry Orange Buttermilk Pancakes are fluffy pancakes with fresh orange zest and cranberries, then topped with homemade cranberry maple syrup. I think they give off a cozy, winter vibe, and I love them for breakfast or brunch! Or, whip up a batch for dinner–I love pancakes for supper! And don’t forget the Cranberry Honey Butter for topping!
Ingredients & Substitutions
- Cranberries: When cranberries are in season, I love using fresh berries. However, you can make the pancakes and syrup year-round if using frozen cranberries. For the syrup, just make sure to thaw frozen cranberries first. And, for the pancakes, chop them slightly if they are frozen to prevent them from clumping together.
- Oranges: You will need about 2 large oranges for the freshly squeezed orange juice (1/4 cup for each of the syrup and pancakes). Before juicing one of the oranges, be sure to zest it for the pancakes. If using store-bought orange juice, look for juice without added sugars or preservatives.
- Maple Syrup: For the most authentic maple flavor, use pure maple syrup.
- Sugar: The granulated sugar in the pancake batter adds a little sweetness and helps the pancakes brown nicely as they cook. It also helps make the pancakes soft on the inside and a bit crispy on the outside.
- Buttermilk: If you don’t have buttermilk on hand, you can easily make your own! It helps keep the pancakes tender and moist while reacting with the baking powder to give them a light, fluffy texture.
Can I Make Pancake Batter and Cranberry Maple Syrup Ahead Of Time?
Yes, you can make the pancake batter and syrup ahead of time! Just store the batter in the refrigerator overnight, covered. When ready to make the pancakes the next day, stir it. The syrup can also be made ahead of time and kept in the refrigerator. I like to heat it up when ready to serve the pancakes.
Creative Ways To Use Cranberry Maple Syrup
Of course, the cranberry maple syrup is deliciously perfect for these cranberry orange buttermilk pancakes! But, don’t stop there! It would also add lots of flavor when drizzled over waffles (check out my Waffles of Insane Greatness) and French toast. In addition, it makes a great topping for oatmeal, yogurt, or ice cream. For something savory, try it on roasted meats like turkey or chicken for a deliciously tangy twist!
Storing & Reheating Cranberry Orange Buttermilk Pancakes
Although cranberry orange buttermilk pancakes are best enjoyed hot (right after cooking), you can save leftovers for later. Let the pancakes cool completely, then store them in a sealed container in the refrigerator for up to five days. When ready to enjoy, heat them in the microwave or warm them in the oven at 350°F for 8-10 minutes, covered with aluminum foil.
Can I Freeze Pancakes?
Yes, you can freeze pancakes! After cooking, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag, with parchment paper between layers. They can be stored for up to 2 months. To reheat, just use the toaster, microwave, or a low oven. I love (and can appreciate) how freezing pancakes makes busy mornings so much easier!
Cranberry Orange Buttermilk Pancakes
Ingredients
Cranberry Maple Syrup
- 2 cups (200 g) cranberries, fresh or frozen
- ¼ cup (57 g / 2 ounces) orange juice, freshly squeezed
- 1 cup (315 g) pure maple syrup
Cranberry Orange Pancakes
- 1 ¾ cups (219 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 1 ⅓ cups (327 g) buttermilk, room temperature
- ¼ cup (57 g / 2 ounces) orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted, slightly cooled
- 1 cup (100 g) fresh cranberries, roughly chopped
Instructions
Cranberry Maple Syrup
- To a medium saucepan over medium heat, add the cranberries and orange juice. Cook, stirring occasionally, until the cranberries begin to pop and soften, about 5 minutes.
- Add the maple syrup and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and let cool slightly. (If a smoother syrup is desired, blend with an immersion blender until smooth, or strain to remove cranberry skins.) Keep warm for serving.
Pancakes
- In a large bowl, whisk together the flour, baking powder, kosher salt, and granulated sugar until well combined.
- In a medium bowl, whisk together the buttermilk, orange juice, orange zest, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine. If the batter seems too thick, add a tablespoon or two of additional buttermilk to reach a pourable consistency.
- Gently fold in chopped cranberries.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
- Serve warm, topped with cranberry maple syrup.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These pancakes are bursting with flavor–the perfect holiday breakfast!
Elizabeth
I liked these pancakes, and the cranberry maple syrup made them even better!
Annabelle
These pancakes have a bright and fresh flavor, perfect for Christmas morning.
Bella
This is a fun and delicious twist on pancakes. Very 'cozy and wintery', in the best way!
Selena
These are not your usual pancakes—they're packed with fruity flavors! The syrup really ties it all together beautifully.
Plan on making them in my ready set go cooking press. I love pancakes, but rarely make at home. These I could make and freeze! Love nearly all your recipes. Like how you update and shake recipes up. Sometimes I have to cut back on the cream cheeses and cheese toppings, but that is for dietary reasons. Good luck and many, many years ahead creating great foods for eating and entertaining. Happy New Year Amanda. Cathy Collins