Cranberry Pancakes Recipe

Name: Cranberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh or frozen cranberries; 2/3 cup cranberry juice; 1/2 cup packed brown sugar; 2 tablespoons honey; 1/2 teaspoon lemon juice; 2 cups biscuit/baking mix; 2 tablespoons brown sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 2 large eggs, room temperature; 1-1/4 cups 2% milk; 1/2 teaspoon grated lemon zest; 1/2 cup chopped fresh or frozen cranberries; Lemon peel strips, optional

Servings: persons

1 cup fresh or frozen cranberries
2/3 cup cranberry juice
1/2 cup packed brown sugar
2 tablespoons honey
1/2 teaspoon lemon juice
2 cups biscuit/baking mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1-1/4 cups 2% milk
1/2 teaspoon grated lemon zest
1/2 cup chopped fresh or frozen cranberries
Lemon peel strips, optional

1
In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside.
2
In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm.
3
In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in cranberries.
4
Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup and garnish servings with lemon peel strips if desired.

247

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.

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 cup fresh or frozen cranberries, 2/3 cup cranberry juice, 1/2 cup packed brown sugar, 2 tablespoons honey, and more.

Yes, 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!

Cranberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions