Description
Indulge in fluffy cranberry pancakes bursting with flavor. Perfect for breakfast or brunch!
Ingredients
- 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.
Instructions
- 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.
Notes
- Fresh cranberries work best for this recipe, but if using frozen, do not thaw them to avoid excess moisture.
- Mix the batter until just combined to keep pancakes fluffy; overmixing can result in tough pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry pancakes, breakfast recipes, fluffy pancakes