Bisquick Cranberry Pancakes With Cranberry Syrup Recipes

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CRANBERRY PANCAKES



Cranberry Pancakes image

Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.

Provided by By Deborah Harroun

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 12

1 cup canned whole berry cranberry sauce
2/3 cup water
1/4 cup sugar
2 1/2 cups Original Bisquick™ mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs, lightly beaten
1 1/4 cups milk
1/2 cup canned whole berry cranberry sauce
1 teaspoon vanilla

Steps:

  • In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
  • Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
  • In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
  • Serve pancakes topped with cranberry sauce.

Nutrition Facts : ServingSize 1 Serving

CRANBERRY PANCAKES



Cranberry Pancakes image

This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.

Provided by Richie La Monica

Categories     Breakfast

Time 13m

Yield 6 medium pancakes, 2 serving(s)

Number Of Ingredients 9

3/4 cup milk
2 tablespoons melted butter
1 egg
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon sugar (for cranberries)
1/2 teaspoon salt
1/2 cup fresh cranberries or 1/2 cup frozen cranberries

Steps:

  • Beat milk, melted butter, and egg together in a bowl.
  • Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
  • Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
  • Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
  • Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.

Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8

BISQUICK PANCAKES WITH APPLE OR CRANBERRY ADD INS



Bisquick Pancakes with Apple or Cranberry add ins image

I use an electric griddle set on 375°. I do not grease it because there is vegetable oil in the batter. For Apple Pancakes add 2 cups grated unpeeled apples, 2 tbsp. sugar and 1 tbsp. lemon juice to batter. Bake on griddle. For Cranberry Pancakes Use only 1 1/2 cups milk and fold in 1/2 cup canned cranberry sauce into...

Provided by Judy Haluzak

Categories     Pancakes

Number Of Ingredients 5

2 c bisquick
2 egg
1 c milk
2 Tbsp vegetable oil
1 tsp vanilla extract

Steps:

  • 1. STIR ingredients until blended.
  • 2. POUR slightly less than 1/4 cupfulls onto hot greased griddle.
  • 3. COOK until edges are dry. Turn; cook until golden.

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes (1-1/4 cups syrup).

Number Of Ingredients 16

SYRUP:
1 cup fresh or frozen cranberries
2/3 cup orange juice
1/2 cup sugar
3 tablespoons maple syrup
PANCAKES:
2 cups biscuit/baking mix
2 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1 large egg yolk
1 cup evaporated milk
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries
Orange zest strips, optional

Steps:

  • In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., 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. Garnish with orange zest strips if desired.

Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.

BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP



Bisquick Cranberry Pancakes With Cranberry Syrup image

This uses jellied cranberry sauce which I keep in the pantry. Good for a change of pace. I got this from a kid's cookbook!

Provided by Oolala

Categories     Breakfast

Time 30m

Yield 12-18 pancakes, 6 serving(s)

Number Of Ingredients 6

2 cups Bisquick
1 egg
1 cup milk
2 cups jellied cranberry sauce, separate 1/2 cup
butter
2 tablespoons light corn syrup

Steps:

  • Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
  • Fold in the 1/2 cup of cranberry sauce.
  • Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
  • When bubbles appear around the edges, flip over until done.
  • Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.

Nutrition Facts : Calories 369.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 41.7, Sodium 573.3, Carbohydrate 68.8, Fiber 1.8, Sugar 41.7, Protein 5.8

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