Cranberry Buttermilk Pancake Mix Recipe

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Cranberry Buttermilk Pancake Mix Recipe

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This fruity mix is handy to have in the pantry for fast yet filling breakfasts. Everyone loves the light and fluffy flapjacks. — Helen M. Schaefer, Appleton, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup buttermilk blend powder
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • CINNAMON CRANBERRY SYRUP:
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 2 cups cranberry juice
  • 1 cinnamon stick (3 inches)
  • ADDITIONAL INGREDIENTS:
  • 2 eggs
  • 1-3/4 cups water

Directions

For mix, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 1 batch.
For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks.
To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes. Yield: 16 pancakes (1-1/2 cups syrup).
Originally published as Cranberry Buttermilk Pancake Mix in Taste of Home Christmas Annual Annual 2009, p93

Nutritional Facts

2 each: 257 calories, 2g fat (1g saturated fat), 58mg cholesterol, 288mg sodium, 53g carbohydrate (28g sugars, 2g fiber), 8g protein.

  • 1-1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup buttermilk blend powder
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • CINNAMON CRANBERRY SYRUP:
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 2 cups cranberry juice
  • 1 cinnamon stick (3 inches)
  • ADDITIONAL INGREDIENTS:
  • 2 eggs
  • 1-3/4 cups water
  1. For mix, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 1 batch.
  2. For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks.
  3. To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
  4. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes. Yield: 16 pancakes (1-1/2 cups syrup).
Originally published as Cranberry Buttermilk Pancake Mix in Taste of Home Christmas Annual Annual 2009, p93

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