Cranberry Pancakes are the perfect fall breakfast that brings a delightful burst of flavor to your morning routine! These pancakes are fluffy and light, made with fresh cranberries for a tart contrast to the sweetness of maple syrup. Easy to prepare, they’re an ideal choice for cozy weekends or leisurely brunches!

Why You’ll Love This Recipe
Ingredients
How to Make
Tips for Making
Make-Ahead Instructions
Storing Leftovers
Freezing
Reheating
Serving Suggestions
FAQs
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Why You’ll Love This Recipe

Perfect for Any Morning. Whether it’s a weekend brunch or a weekday breakfast, these cranberry pancakes fit perfectly into any morning routine.
Wholesome & Flavorful. The tartness of fresh cranberries adds a unique, tangy flavor that pairs beautifully with sweet maple syrup.
Easy to Make. These pancakes come together in just a few simple steps, making them a quick and satisfying meal option.

Ingredients for Cranberry Pancakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-Purpose Flour: The base of the pancakes that creates a fluffy texture.
Baking Powder: Helps the pancakes rise and become airy.
Granulated Sugar: Adds sweetness to balance the tart cranberries.
Milk: Used to moisten and bind the mixture together.
Egg: Helps with the richness and structure of the pancakes.
Butter: Adds flavor and moisture, making the pancakes richer.
Fresh Cranberries: Provides a burst of tartness in each bite, perfect for balancing sweetness.

How to Make Cranberry Pancakes

In a medium bowl, whisk together the flour, baking powder, and sugar.
In a separate bowl, combine milk, melted butter, and egg, whisking until blended.
Pour the wet ingredients into the dry ingredients, mixing until just combined (a few lumps are okay).
Gently fold in the cranberries, being careful not to overmix.
Heat a nonstick skillet over medium heat and lightly grease it with butter.
Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes) before flipping.
Cook for an additional 2-3 minutes until golden brown and cooked through.
Serve warm with maple syrup or your favorite topping.

Tips for Making Cranberry Pancakes

Fresh vs. Frozen Cranberries: Fresh cranberries work best for this recipe, but if using frozen, do not thaw them to avoid excess moisture.
Don’t Overmix: Mix the batter until just combined to keep pancakes fluffy; overmixing can result in tough pancakes.
Resting the Batter: Allow the batter to rest for a few minutes before cooking to let the gluten relax for even fluffier pancakes.

Make-Ahead Instructions

You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking.
Measure out the dry ingredients and store in an airtight container. Mix the wet ingredients fresh in the morning.

Storing Leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet before serving.

Freezing Cranberry Pancakes

Allow pancakes to cool completely before stacking them with parchment paper in between each pancake.
Seal in a freezer-safe container or ziplock bag, and they’ll last for up to 2 months.

Reheating Cranberry Pancakes

Thaw frozen pancakes in the refrigerator overnight, then reheat in a skillet over low heat.
Alternatively, use a microwave to heat them for 30-60 seconds until warmed through.

Serving Suggestions

FAQs

Can I use other types of fruit?

Yes! Feel free to substitute cranberries with blueberries, raspberries or chopped apples.

How do I make the pancakes dairy-free?

Substitute milk with almond milk or coconut milk and use dairy-free butter.

Can I blend the cranberry batter?

While you can blend ingredients, be cautious as over-blending can lead to dense pancakes. Mix gently!

What is the best way to store pancakes?

Store pancakes in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Can I make these pancakes vegan?

Yes! Substitute eggs with flax eggs and use plant-based milk and butter.