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

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Hearty sausage and dried cranberries enhance every bite of these puffy pancakes. Just add maple syrup for a festive holiday breakfast. —Debbie Reid, Clearwater, Florida
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 8 servings


  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1/3 cup dried cranberries
  • 1/3 cup orange juice
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1-1/2 cups 2% milk
  • 3 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 2 teaspoons grated orange peel
  • Additional maple syrup

Nutritional Facts

3 each: 287 calories, 14g fat (5g saturated fat), 50mg cholesterol, 789mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 9g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
  2. Meanwhile, place cranberries in a small bowl. Cover with orange juice; let stand for 5 minutes.
  3. Drain cranberries, reserving juice. In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the egg, milk, maple syrup, oil and orange peel; add to dry ingredients just until moistened. Stir in cranberries, sausage and reserved juice.
  4. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 24 pancakes.
Originally published as Sausage Cranberry Pancakes in Country Woman Christmas Annual 2011, p27

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