Cranberry Buttermilk Pancake Mix Recipe

Name: Cranberry Buttermilk Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For mix, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
2
1 batch.
3
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.
4
Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened.
5
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.

617

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry Buttermilk Pancake Mix 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!

Cranberry Buttermilk Pancake Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions