Cranberry Pancakes 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

Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 10m

Number Of Ingredients 2

3/4 cup Quick Cranberry Sauce
2 cups pancake batter

Steps:

  • Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
  • For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
  • Serve with butter, if desired, and reserved syrup.

CRANBERRY PANCAKES



Cranberry Pancakes image

Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.

Provided by EatingWell Test Kitchen

Categories     Healthy Pancakes Recipes

Time 20m

Number Of Ingredients 11

½ cup fresh cranberries
¼ cup all-purpose flour
2 tablespoons plus 2 teaspoons whole-wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
½ teaspoon baking powder
⅛ teaspoon salt
1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 ½ teaspoons walnut or canola oil

Steps:

  • Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  • Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  • Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 34.2 g, Cholesterol 1.1 mg, Fat 4.6 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 0.5 g, Sodium 316.7 mg, Sugar 9.8 g

CRANBERRY, ORANGE AND PECAN PANCAKES



Cranberry, Orange and Pecan Pancakes image

Provided by Alex Guarnaschelli

Time 1h10m

Yield 12 large pancakes

Number Of Ingredients 17

One 12-ounce bag cranberries
2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cinnamon stick
1 large orange, zested and juiced
3/4 cup pecan halves, such as Fisher Nuts, toasted and chopped
3 cups all-purpose flour
1/2 cup dark brown sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons kosher salt
2 1/2 cups whole milk
6 tablespoons unsalted butter, melted, plus more for cooking the pancakes
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecan halves, such as Fisher Nuts, toasted

Steps:

  • For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
  • For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
  • Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
  • Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
  • Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.

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.

CRANBERRY PANCAKES



Cranberry Pancakes image

Add a touch of baking powder to the mix and take your morning meal to new heights. Flip these towering pancakes onto the plate and watch the family run to the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 15

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
PANCAKES:
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 zest strips, optional

Steps:

  • 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., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., 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., 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 zest strips if desired.

Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.

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

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like recipe #304229, well . . .

Provided by Sydney Mike

Categories     Breakfast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup granulated sugar
2 -3 teaspoons orange zest, finely minced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons unsalted butter, melted

Steps:

  • In a small bowl, mix cranberries, sugar & zest & set aside.
  • In large bowl, mix flour, baking powder, baking soda & salt.
  • In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
  • Fold cranberry mixture into the other mixed ingredients.
  • Heat a lightly greastd griddle or heavy skillet over medium heat.
  • Pour about 1/4 cup batter onto hot griddle for each pancake.
  • Cook pancakes until golden brown, then turn to cook other side.
  • Serve hot!

Nutrition Facts : Calories 296.9, Fat 8.8, SaturatedFat 5, Cholesterol 57.5, Sodium 571.9, Carbohydrate 47.9, Fiber 2.5, Sugar 15.8, Protein 7.1

CRANBERRY PANCAKES



Cranberry Pancakes image

I found this recipe in the November/ December 2007 Eating Well magazine. Cranberries may help arteries remain healthfully elastic and may prevent unnecessary clotting. Cranberries can also promote a healthy urinary tract and may inhibit dental plaque.

Provided by Chef Catherine Hofs

Categories     Breakfast

Time 30m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 12

1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons whole wheat flour
2 teaspoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute, such as Egg Beaters
1 1/2 teaspoons walnut oil or 1 1/2 teaspoons canola oil

Steps:

  • Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
  • Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  • Coat a griddle or nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

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