Homemade Cranberry Pancakes Recipes

CRANBERRY, ORANGE AND PECAN PANCAKES

Steps:

• For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
• For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
• Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
• Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
• Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.

CRANBERRY CHIP PANCAKES

Steps:

• In a small saucepan over medium heat, cook the cranberries and 1/2 cup water until berries pop, about 10 minutes. Meanwhile, in a large bowl, combine the pancake mix, orange zest, orange juice and remaining water just until moistened. Fold in chips. Drain cranberries; fold into batter. , Pour by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

CRANBERRY PANCAKES

Steps:

• Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
• For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
• Serve with butter, if desired, and reserved syrup.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
• Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
• Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
• Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
• Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

CRANBERRY ORANGE PANCAKES

Steps:

• In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

CORNMEAL-CRANBERRY PANCAKES

Steps:

• Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
• Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
• In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
• Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

CRANBERRY WALNUT PANCAKES

Steps:

• Mix dry ingredients in a large bowl and set aside.
• In a small bowl, beat eggs. Add oil and buttermilk, Beat together, and set aside.
• Preheat griddle to 400 degrees.
• Just before cooking, add wet ingredients to dry and stir just until mixed, then fold in cranberries and walnuts; stir just until mixed and drop onto hot griddle by 1/3 cupfuls. Flip pancake over when light brown on the bottom.

CRANBERRY PANCAKES

Steps:

• Beat milk, melted butter, and egg together in a bowl.
• Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
• Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
• Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
• Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.

CRANBERRY PANCAKES

Steps:

• In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
• Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
• In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
• Serve pancakes topped with cranberry sauce.

HOMEMADE CRANBERRY PANCAKES

Steps:

• 1. Combine the flour, sugar, salt, baking powder, and cinnamon, stirring together with a whisk works very well. Add the cranberries, whisk gently, until well distributed.
• 2. Measure out the milk, add the oil, and the beaten egg, to the measuring cup with the milk. Mix well.
• 3. Pour wet ingredients into dry, stir gently, use a rubber spatula at this stage, stir just enough to combine and moisten, there will be large lumps, don't worry about that.
• 4. Put the batter aside, to rest a few minutes.
• 5. Preheat a non-stick skillet, seasoned with vegetable oil (Put a little oil on a paper towel, and wipe over bottom and halfway up sides of pan.) over medium low heat until a drop of cold water skitters, sizzles, and evaporates.
• 6. Pour pancake batter, by 1/4 cupfuls, into hot skillet.
• 7. When the surface begins to bubble, and the edges look dry, gently turn them over.
• 8. Turn only once.
• 9. Serve with either regular syrup (not maple, it would overwhelm) or a little bit of butter and a dash of cinnamon sugar.

CRANBERRY PANCAKES

Steps:

• Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
• Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
• Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
• Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
• Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.