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Tasty Cranberry Sauce Pancakes

Fluffy pancakes infused with sweet-tart cranberry sauce, perfect for a comforting breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (or plant-based alternative) Plant-based options like almond or oat milk work well.
  • 1 large egg (or flax egg for a vegan alternative) For flax egg, combine 1 tbsp ground flaxseed with 3 tbsp water.
  • 2 tablespoons vegetable oil (or melted coconut oil)
Pancake Additions
  • 1/2 cup cranberry sauce (store-bought or homemade)
  • to taste fresh cranberries for garnish Optional.
  • to taste maple syrup For serving.
  • to taste whipped cream For serving.

Method
 

Preparation
  1. Preheat the griddle or non-stick frying pan over medium heat.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, egg, and oil. If using a flax egg, combine one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes.
Combining and Cooking
  1. Pour the wet ingredients into the dry ingredients, stirring until just combined.
  2. Gently fold in the cranberry sauce.
  3. Pour 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
  4. Keep cooked pancakes warm in the oven while repeating with the remaining batter.
  5. Serve pancakes stacked high, drizzled with maple syrup, and add any desired toppings.

Notes

Store cooled pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to two months. Reheat in the oven at 350°F (175°C) for about 10 minutes if frozen or 3-5 minutes if refrigerated.