Cranberry Orange Buttermilk Pancakes
Cranberry Orange Buttermilk Pancakes are fluffy pancakes with fresh orange zest and cranberries, then topped with homemade cranberry maple syrup. They give off a cozy, winter vibe, and I love them for breakfast or brunch!
Servings: 11 pancakes
Calories: 240kcal
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.
Nutrition
Serving: 1pancake (with syrup) | Calories: 240kcal