Print

Cranberry Pancakes with Buttermilk and Cinnamon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Pancakes with Buttermilk and Cinnamon are light, fluffy, and bursting with tart-sweet cranberries. A hint of cinnamon and the richness of buttermilk create the perfect tender texture, making these pancakes a cozy breakfast or brunch favorite. Served with butter, warm maple syrup, and optional cranberry sauce, they’re a festive treat for any morning.

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

Instructions

  1. In a medium bowl, whisk together buttermilk, egg, and vanilla extract.
  2. In another bowl, combine flour, cinnamon, and baking soda. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  3. Gently fold in fresh cranberries.
  4. 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.
  5. Serve warm with butter, maple syrup, and optional cranberry sauce.

Notes

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.

Nutrition

Find it online: https://familydinnercooking.com/cranberry-pancakes-with-buttermilk-and-cinnamon/