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Cranberry Orange Buttermilk Pancakes

Deliciously fluffy pancakes infused with fresh cranberries and zesty orange juice, perfect for family gatherings and holiday breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 2 cups cranberries (fresh or frozen) For that wonderful tartness; fresh is always best when in season.
  • 1/4 cup orange juice (freshly squeezed) When possible, use organic oranges for richer flavor.
  • 1 cup pure maple syrup Real maple syrup is recommended for an authentic taste.
  • 1 3/4 cups all-purpose flour You can substitute some with whole wheat or gluten-free flour, but the texture may vary.
  • 3 1/2 teaspoons baking powder Fresh baking powder ensures your pancakes rise perfectly.
  • 1/2 teaspoon kosher salt Enhances and balances the flavors.
  • 1/4 cup granulated sugar Adjust depending on your sweetness preference.
  • 1 1/3 cups buttermilk (room temperature) Mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes if buttermilk is not available.
  • 1/4 cup orange juice (freshly squeezed) Adds a lovely bright flavor.
  • 1 teaspoon orange zest For an extra punch of citrus.
  • 1 large egg (room temperature) Helps with the perfect pancake texture.
  • 3 tablespoons unsalted butter, melted For richness.
  • 1 cup fresh cranberries, roughly chopped Adds an extra burst of flavor.
For the Cranberry Maple Syrup
  • 2 cups cranberries
  • 1/4 cup orange juice
  • 1 cup pure maple syrup

Method
 

For the Cranberry Maple Syrup
  1. In a medium saucepan over medium heat, combine the 2 cups of cranberries and 1/4 cup of orange juice. Cook until the cranberries start to pop and soften, about 5 minutes.
  2. Stir in 1 cup of pure maple syrup and let it simmer for 3-4 minutes until it thickens slightly. Remove from heat and let cool a bit.
For the Pancakes
  1. In a large bowl, whisk together the 1 3/4 cups flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1/4 cup granulated sugar.
  2. In another medium bowl, mix the 1 1/3 cups buttermilk, 1/4 cup orange juice, 1 teaspoon orange zest, 1 large egg, and 3 tablespoons of melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if there are some lumps!
  4. Gently fold in the 1 cup of roughly chopped cranberries.
  5. Preheat your nonstick skillet or griddle over medium heat.
  6. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form on the surface and the bottom is golden brown, about 3-4 minutes. Flip and cook for another 3-4 minutes until golden and cooked through.
  7. Serve warm with your homemade cranberry maple syrup!

Notes

Expert Tips: Don't overmix, keep warm in a low oven if making several batches, and leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.