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Cranberry-Orange Pancakes with Cranberry Infused Maple Syrup
Cranberry pancakes recipe with maple syrup, features the best of New England cuisine.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
8
servings
Calories:
266
kcal
Author:
Dan from Platter Talk
Ingredients
for the pancakes
1 1/2
cups
all-purpose flour
2
tablespoons
sugar
1 1/2
teaspoons
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1 1/2
cups
buttermilk
1
large egg
2
tablespoons
melted butter
1
teaspoon
orange zest
1
teaspoon
vanilla extract
1
cup
fresh or frozen cranberries
thawed
for the syrup
3/4
cup
pure maple syrup
1
cup
fresh or frozen cranberries
divided
1
tablespoon
unsalted butter
Instructions
for the pancakes
Whisk together first 5 ingredients in a large bowl.
Whisk together buttermilk and next 4 ingredients in a medium bowl.
Add buttermilk mixture to flour mixture, and stir until just blended.
Stir in cranberries.
Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet.
Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned.
Keep warm. Serve with Cranberry-Maple Syrup.
for the syrup
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat.
Reduce heat to low, and simmer 3 minutes or until cranberries pop.
Crush cranberries in saucepan using a wooden spoon.
Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes).
Add butter, and stir until melted.
Nutrition
Calories:
266
kcal
|
Carbohydrates:
47
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
37
mg
|
Sodium:
192
mg
|
Potassium:
258
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
250
IU
|
Vitamin C:
4
mg
|
Calcium:
124
mg
|
Iron:
1
mg