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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
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    24 pancakes


  • 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 large egg
  • 1-1/2 cups 2% milk
  • 3 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 2 teaspoons grated orange zest
  • Additional maple syrup


  • 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 zest; 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. Serve with syrup.
Nutrition Facts
3 each: 287 calories, 14g fat (5g saturated fat), 50mg cholesterol, 789mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 9g protein.

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