Cranberry Pancakes Recipe

4 1 1
Cranberry Pancakes Recipe
Cranberry Pancakes Recipe photo by Taste of Home
Publisher Photo

Cranberry Pancakes Recipe

Read Reviews
4 1 1
Publisher Photo
Add a touch of baking powder to the mix and take your morning meal to new heights. Flip these towering pancakes onto the plate and watch the family run to the table. —Taste of Home Test Kitchen
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup fresh or frozen cranberries
  • 2/3 cup cranberry juice
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon lemon juice
  • PANCAKES:
  • 2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1-1/4 cups 2% milk
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup chopped fresh or frozen cranberries
  • Lemon peel strips, optional

Directions

In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside.
In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm.
In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon peel. Stir into dry ingredients just until moistened. Stir in 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 and garnish servings with lemon peel strips if desired. Yield: 3 servings.
Originally published as Cranberry Pancakes in Simple & Delicious December/January 2012, p29

Nutritional Facts

3 pancakes with 1/3 cup syrup: 691 calories, 18g fat (5g saturated fat), 149mg cholesterol, 1393mg sodium, 124g carbohydrate (71g sugars, 4g fiber), 14g protein.

  • 1 cup fresh or frozen cranberries
  • 2/3 cup cranberry juice
  • 1/2 cup packed brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon lemon juice
  • PANCAKES:
  • 2 cups biscuit/baking mix
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1-1/4 cups 2% milk
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup chopped fresh or frozen cranberries
  • Lemon peel strips, optional
  1. In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside.
  2. In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm.
  3. In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon peel. Stir into dry ingredients just until moistened. Stir in 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 and garnish servings with lemon peel strips if desired. Yield: 3 servings.
Originally published as Cranberry Pancakes in Simple & Delicious December/January 2012, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Pancakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
galinthewoods User ID: 3317961 198269
Reviewed Mar. 30, 2014

"topped with maple syrup also as they were kind of tart. good though."

Loading Image