Cranberry Orange Pancakes Recipe
Cranberry Orange Pancakes Recipe photo by Taste of Home

Cranberry Orange Pancakes Recipe

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As special as the holidays, 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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:4 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 4 servings


  • SYRUP:
  • 1 cup fresh or frozen cranberries
  • 2/3 cup orange juice
  • 1/2 cup sugar
  • 3 tablespoons maple syrup
  • 2 cups biscuit/baking mix
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 large 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

Nutritional Facts

3 pancakes with about 1/4 cup syrup equals 574 calories, 17 g fat (7 g saturated fat), 177 mg cholesterol, 1055 mg sodium, 94 g carbohydrate, 3 g fiber, 12 g protein.


  1. 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.
  2. In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.
  3. 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.
  4. 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).
Originally published as Cranberry Orange Pancakes in Simple & Delicious December/January 2011, p69

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Reviewed Feb. 4, 2016

"I can't make pancakes from scratch due to egg issues, so I used the Bisquick Shake N pour. I added 2T of orange juice to a measuring cup and then added water to the required 1 1/2c line. I added orange zest to the batter, but held back the chopped cranberries to add on the griddle. The syrup comes together easily and quickly, keep an eye on it or it will boil over in a flash. Excellent!"

Reviewed Dec. 24, 2015

"We have a new Christmas tradition that started this morning. These pancakes were amazing! They smelled delicious, they browned perfectly (which says a lot for this pancake-impaired chef) and there were no leftovers. Even my four-year-old kept asking for more!"

Reviewed Mar. 24, 2014

"Wonderful recipe! Very tasty."

Reviewed Dec. 19, 2013

"I just made these for dinner tonight. They are fantastic. The syrup makes them. I did make my pancakes from scratch, however. I don't like to use Bisquick. I added the 1/3 C. Orange juice and 1/2 C. chopped cranberries and orange peel and about 1/4 tsp Orange Extract to the batter. They were so very good. I would suggest if you are making a large batch, to double the syrup. My pancakes made 9 good sized ones and we used all the syrup. Will definitely make again."

Reviewed Nov. 25, 2012

"My husband doesn't usually like pancakes, however, he found these to be a good balance between sweet and bitter. I have a pancake recipe of my own with butter or oil in them. I worried these would stick or have an odd texture. No need to worry! These cooked beautifully and had a nice airy texture."

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