Name: Cranberry Pancakes with Buttermilk and Cinnamon
Prep time: 5 min
Cook time: PT-487723H37M9S
Total time: PT-487723H37M9S
Cuisine: American
Ingredients: 1 cup low-fat buttermilk; 1 cup all-purpose flour; 1 large egg; ¼ teaspoon ground cinnamon; ½ teaspoon pure vanilla extract; 1 teaspoon baking soda; ¾ cup fresh cranberries; 4–6 tablespoons butter, for cooking; Butter, warm maple syrup, and cranberry sauce, for serving

Why You’ll Love This Recipe

These pancakes are easy to prepare, full of flavor, and perfect for holiday mornings or weekend brunches. The combination of tart cranberries, warm cinnamon, and buttery pancakes creates a delightful balance of sweet and tangy flavors. Light, fluffy, and comforting, they’re a treat the whole family will love.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

1 cup low-fat buttermilk
1 cup all-purpose flour
1 large egg
¼ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
1 teaspoon baking soda
¾ cup fresh cranberries
4–6 tablespoons butter, for cooking
Butter, warm maple syrup, and cranberry sauce, for serving

Directions

In a medium bowl, whisk together buttermilk, egg, and vanilla extract.
In another bowl, combine flour, cinnamon, and baking soda. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently fold in fresh cranberries.
Heat a skillet or griddle over medium heat and melt 1 tablespoon butter. Pour ¼ cup batter per pancake onto the skillet. Cook 2–3 minutes per side, until bubbles form on top and edges are set, then flip and cook another 1–2 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.
Serve warm with butter, maple syrup, and optional cranberry sauce.

Servings and Timing

This recipe makes 6–8 pancakes (serves 2–3).
Preparation time: 5 minutes
Cooking time: 10–12 minutes
Total time: 15–17 minutes

Variations

Substitute half the flour with whole wheat flour for a heartier texture.
Add a teaspoon of orange zest to the batter for a bright, citrusy flavor.
Mix in chopped nuts, like pecans or walnuts, for added crunch.
Use frozen cranberries if fresh are unavailable thaw and drain excess liquid first.
Top with whipped cream, yogurt, or additional fresh fruit for a special brunch presentation.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave with a damp paper towel to retain moisture.

FAQs

Can I make this recipe vegan?

Use a plant-based milk with a teaspoon of vinegar for buttermilk and replace the egg with a flax or chia egg.

Can I freeze the pancakes?

Yes, freeze cooled pancakes in a single layer with parchment paper between them for up to 2 months. Reheat in a toaster or oven.

Can I make them gluten-free?

Substitute all-purpose flour with a gluten-free flour blend.

How do I prevent cranberries from sinking?

Lightly toss cranberries in a teaspoon of flour before adding to the batter to help suspend them.

Conclusion

Cranberry Pancakes with Buttermilk and Cinnamon are a cozy, flavorful breakfast that combines tart cranberries, warm cinnamon, and fluffy buttermilk pancakes. Perfect for a weekend brunch, holiday mornings, or a special treat, these pancakes are easy to make, delicious, and sure to become a favorite in your breakfast rotation.