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Sausage Cranberry Pancakes

 Sausage Cranberry Pancakes
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
8 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

  • 1 pound bulk pork sausage
  • 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

Directions

  • In a large skillet, cook sausage over medium heat until no longer
  • pink; drain.
  • Meanwhile, place cranberries in a small bowl. Cover with orange
  • juice; let stand for 5 minutes.
  • 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.
  • 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.

2 of 2

Sausage Cranberry Pancakes (continued)

Directions (continued)

  • Serve with syrup. Yield: 24 pancakes.
Nutritional Facts: 3 pancakes (calculated without additional syrup) equals 287 calories, 14 g fat (5 g saturated fat), 50 mg cholesterol, 789 mg sodium, 31 g carbohydrate, 1 g fiber, 9 g protein.