Start your day off right with these easy berry- infused pancakes, packed with cranberry’s sour spike. Serve with maple syrup, its the perfect compliment.


  • 1 1/2 cups fresh cranberries
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 2 baking powder
  • 1/2 tsp salt
  • 1 egg, slightly beaten
  • 1 cup buttermilk
  • 1/2 cup orange juice
  • 3 tbsp butter, melted


  1. In a small mixing bowl combine cranberries and sugar.
  2. Set aside.
  3. In a large mixing bowl combine flour, baking powder, baking soda, and salt.
  4. In another mixing bowl combine egg, buttermilk, orange juice, and butter.
  5. Add to flour mixture.
  6. Stir just until combined but still slightly lumpy.
  7. Fold in cranberry mixture.
  8. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface.
  9. For each pancake, pour about 1/4 cup batter onto the hot griddle.
  10. ook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
  11. Serve immediately.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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