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Cranberry Orange Pancakes

 Cranberry Orange Pancakes
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
4 ServingsPrep: 20 min. Cook: 5 min./batch

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 Eggland's Best 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.

2 of 2

Cranberry Orange Pancakes (continued)

Directions (continued)

  • 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.