Breakfast Easy Cranberry Pancakes Recipe

Name: Breakfast Easy Cranberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup cranberries fresh or frozen; 1/4 cup flour, all-purpose; 2 tablespoons pastry flour, whole wheat or whole wheat flour; 2 teaspoons pastry flour, whole wheat or whole wheat flour; 2 tablespoons cornmeal yellow; 1 tablespoon honey or sugar; 1/2 teaspoon baking powder; 1 pinch salt; 1 pinch nutmeg; 1/4 teaspoon vanilla extract; 6 tablespoons milk, 1% or nonfat; 1 large eggs; 1 1/2 teaspoons canola oil

Servings: persons

⅔ cup cranberries fresh or frozen
1/4 cup flour, all-purpose
2 tablespoons pastry flour, whole wheat or whole wheat flour
2 teaspoons pastry flour, whole wheat or whole wheat flour
2 tablespoons cornmeal yellow
1 tablespoon honey or sugar
1/2 teaspoon baking powder
1 pinch salt
1 pinch nutmeg
1/4 teaspoon vanilla extract
6 tablespoons milk, 1% or nonfat
1 large eggs
1 1/2 teaspoons canola oil

1
Bring about 2 inches of water to a boil in a small saucepan.
2
Add cranberries, boil for 1 1/2 minutes.
3
Drain and cool for about 5 minutes.
4
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, honey(or sugar), baking powder, salt and nutmeg in a large bowl.
5
Whisk milk, egg, oil and vanilla in a small bowl until combined.
6
Stir drained cranberries into the milk mixture and combine well.
7
Stir the milk mixture into the dry ingredients just until combined.
8
Coat a large nonstick skillet pan with cooking spray or 1 teaspoon canola oil, heat over medium heat.
9
Using 1/4 cup of batter for each pancake, cook 2 pancakes at one time until bubbles dot the surface, 3 minutes.
10
Turn over the pancakes and continue cooking until browned, 2 minutes or more.
11
Repeat with the remaining batter.
12
Make 4 pancakes.
13
Serve warm.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅔ cup cranberries fresh or frozen, 1/4 cup flour, all-purpose, 2 tablespoons pastry flour, whole wheat or whole wheat flour, 2 teaspoons pastry flour, whole wheat or whole wheat flour, and more.

Yes, Breakfast Easy Cranberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Easy Cranberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions