Cranberry Orange Pancakes

Cranberry Orange Pancakes offer a refreshing twist on the classic breakfast favorite. The combination of tangy cranberries and zesty orange makes these pancakes perfect for holiday mornings or any time you’re craving something bright and flavorful. With a simple preparation and rich flavor, they’re sure to become a favorite in your breakfast repertoire.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1/4 cup orange juice
• 1 egg
• 2 tbsp melted butter
• 1/2 cup dried cranberries
• Zest of 1 orange

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the buttermilk, orange juice, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the dried cranberries and orange zest.
5. Heat a skillet or griddle over medium heat and lightly grease with butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
8. Serve warm with maple syrup and additional cranberries, if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Variations

• Fresh Cranberries: For a burst of freshness, use fresh cranberries instead of dried cranberries. You may need to chop them into smaller pieces.
• Add Walnuts: For extra crunch, add chopped walnuts or pecans to the batter.
• Vegan Option: Use a plant-based milk such as almond or soy, and substitute the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

Storage/Reheating

• Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat pancakes in a toaster, microwave, or on a griddle for a few seconds on each side to maintain their texture.

10 FAQs

1. Can I make these pancakes ahead of time? Yes, you can prepare the batter the night before and refrigerate it. Just give it a quick stir before cooking in the morning.
2. Can I use fresh cranberries instead of dried? Yes, you can use fresh cranberries. However, be sure to chop them before folding them into the batter.
3. Can I freeze the pancakes? Yes, you can freeze these pancakes for up to 2 months. Place parchment paper between each pancake to prevent sticking.
4. Can I use orange zest from a bottle? Fresh orange zest will provide the best flavor. If necessary, you can use a pre-packaged zest, though it may not have the same vibrant taste.
5. Can I use milk instead of buttermilk? While buttermilk adds a tangy flavor and soft texture, you can substitute with regular milk or make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
6. What’s the best way to flip pancakes? Wait until bubbles form on the surface of the pancake and the edges start to look set before flipping. This helps ensure the pancake stays intact.
7. Can I add other fruits to the batter? Yes! Blueberries, raspberries, or even apples can be great additions alongside the cranberries.
8. How do I make these pancakes extra fluffy? Be sure not to overmix the batter, as that can result in dense pancakes. Mixing just until combined ensures light and fluffy pancakes.
9. Can I make these pancakes without eggs? Yes, use a flax or chia egg as a replacement for the egg in the recipe.
10. What can I serve with these pancakes? Maple syrup, honey, whipped cream, or even yogurt are all delicious toppings for these pancakes.

Conclusion

Cranberry Orange Pancakes are a bright and festive breakfast option that combine tangy cranberries with the refreshing zest of orange. They’re easy to prepare and offer a delicious twist on classic pancakes. Whether you’re making them for a holiday brunch or a weekend breakfast, these pancakes are sure to be a hit with anyone who enjoys a sweet and fruity start to their day.

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