November 22, 2020
When we received these gorgeous cranberries in the mail, I knew exactly what I was going to make for our Sunday morning breakfast...Cranberry Buttermilk Pancakes! This pancake recipe has been passed down in our family and it is our favorite!! The cranberries were the perfect compliment to the sweet maple syrup! This is such a fun, seasonal change on traditional pancakes. And it is a perfect breakfast for the week of Thanksgiving!
Cranberry Buttermilk Pancakes
Ingredients:
Fresh cranberries, washed and dried
1 egg
1 cup buttermilk (please see link below to make your own)
2 tbsp melted butter
1 cup flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
Butter
Syrup
In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
Make a well in the dry ingredients and add the two eggs.
Beat the eggs and add the melted butter an milk.
Whisk together until the batter is smooth.
Melt butter in a skillet.
Ladle the pancake batter into the pan. One at a time.
Put some cranberries onto the pancake.
When the pancake puffs up and is full of bubbles, it is time to flip them.
Cook on the other side for about 40 seconds and repeat.
Serve warm with syrup.
Note: This recipe makes approximately 8 pancakes. I double this recipe for my family of five.
If you don't have buttermilk, here is how to make your own...
How to make buttermilk:
How amazing do these look?! Who wouldn't want to start their day off with these fresh cranberry buttermilk pancakes.