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Cranberry Orange Pancakes Recipe

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As special as Christmas morning itself, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? —Nancy Zimmerman, Cape May Court House, New Jersey

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Cranberry Orange Pancakes Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 4 Servings

20 5 25

Ingredients

SYRUP:
1 cup fresh or frozen cranberries
2/3 cup orange juice
1/2 cup sugar
3 tablespoons maple syrup
PANCAKES:
2 cups biscuit/baking mix
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 egg yolk
1 cup evaporated milk
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped fresh or frozen cranberries
Orange peel strips, optional

Directions

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 peel. 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 peel strips if desired. Yield: 12 pancakes (1-1/4 cups syrup).

Nutritional Facts 3 pancakes with about 1/4 cup syrup equals 574 calories, 17 g fat (7 g saturated fat), 177 mg cholesterol, 1,055 mg sodium, 94 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Cranberry Orange Pancakes in Simple & Delicious December/January 2011, p69

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Reviews for Cranberry Orange Pancakes (6)

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Cranberry Orange Pancakes

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Reviewed on Feb. 15, 2012 by SharonDetweiler

These were some of the best pancakes we've ever had! My husband and I made these together. The syrup is really good, We could almost have doubled it! We used 2 TBLS of maple syrup and it was perfect! This one is a keeper.

Reviewed on Jan. 17, 2012 by Maureengford

YUMMY! Will make again for sure!

Reviewed on Jan. 09, 2012 by ShellaLee

The syrup was fantastic, but the pancakes were really dry- should there be some butter or oil or applesauce something in the batter so they are not so dry???

Reviewed on Dec. 26, 2011 by lgibbs101

These were amazing. Going to be our official Christmas breakfast.

Reviewed on Dec. 18, 2011 by SKMurray

Loved this and so did my kids! I used cherries instead of cranberries, and it was wonderful. I will make this on Christmas morning.

Reviewed on Jan. 06, 2011 by kreyssig5

Ok, I modified this recipe a little as I didn't have the exact ingredients. I didn't use evaporated milk as I didn't have any, I used regular milk. I also used self-rising flour because I didn't have Bisquik. I don't think I even had an orange to use the peel! :) I used packaged dried cranberries (like Craisins), orange juice and the above changes and these came out wonderful!! My mom came by after and I served them to her and she loved them! I real fluffy pancake, not dry, very tasty and the "syrup" is just awesome though I would use a little less driedncranberry in that and let the orange juice and syrup just be as it is. You don't need a whole lot of sugar in it either. For diabetics, you could substitute Stevia for sugar and also use Agave nectar instead of maple syrup---great recipe, easy to change!