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Cranberry Buttermilk Pancake Mix

This fruity mix is handy to have in the pantry for fast yet filling breakfasts. Everyone loves the light and fluffy flapjacks. — Helen M. Schaefer, Appleton, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 pancakes (1-1/2 cups syrup)


  • 1-1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup buttermilk blend powder
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 2 cups cranberry juice
  • 1 cinnamon stick (3 inches)
  • 2 eggs
  • 1-3/4 cups water


  • For mix, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 1 batch.
  • For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks.
  • To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes.

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