Cranberry and orange pancakes with cranberry syrup recipe

Pancakes with cranberries on the inside and on the outside. Fresh orange zest sets the stage for these pancakes that are absolutely flavor packed.

What could be better than pancakes made with cranberries and a hint of fresh orange? Cranberry and orange pancakes with cranberry syrup, that’s what! These pancakes with cranberry syrup are so good that it’s hard to put your fork down. And it’s a great recipe for using up leftover cranberry sauce from the holidays, too.

Cranberry and orange pancakes with cranberry syrup recipe

Serves 3

Ingredients:

For the cranberry syrup

• 1/4 cup plus 2 tablespoons whole cranberry sauce (from a can)
• 1/4 cup plus 2 tablespoons pancake syrup
• 1 tablespoon molasses
• 1/4 teaspoon orange zest

For the pancakes

• 1-1/4 cups flour
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 2 tablespoons canola oil
• 1 tablespoon orange juice
• Zest from 1/2 an orange (medium size)
• 3 heaping tablespoons whole cranberry sauce (from a can)

Directions:

For the cranberry syrup

1. Heat a small pan on low heat.
2. Add all ingredients and stir together.
3. Continue stirring as the syrup warms. If the syrup starts to boil, turn the heat down slightly.

For the pancakes

1. In a medium-size bowl, add the flour, baking powder, sugar, salt, egg, milk, canola oil and orange juice. Whisk all ingredients together.
2. Mix in the orange zest and cranberry sauce.
3. Heat a griddle or large pan on low to medium heat.
4. Ladle the pancake batter into the pan to form the pancakes. When the top of the batter starts to bubble, flip the pancake over.
5. When the bottom side of the pancake is a golden color remove the pancake from the pan.
6. Serve the pancakes while warm. Top with butter and warm cranberry syrup.

More pancake recipes

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Whole wheat banana pancakes
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