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I don’t know what it is about the flavor combination of cranberry and orange, but I just love it! It has such tart, bright flavor. These Cranberry Orange Pancakes combines just the right amount of cranberry and orange. Be warned though they are super tart if you try to eat them without maple syrup! The maple syrup mellows the tartness of the cranberries while preserving the cranberry flavor. If you are in the mood for a quick and seasonally delicious pancake recipe then you found it!
First, you are going to need to get the zest and the juice of one fresh orange. Place the egg, buttermilk, melted butter, sugar, vanilla, and the orange juice and zest in a large bowl. Whisk together until well combined.
Whisk in the flour, salt, baking soda, and baking powder.
Heat your griddle to about 350F. Spoon the batter onto the griddle in nice little circles.
Sprinkle the pancakes with a few cranberries.
Cook until the bottom side is nice and browned, then flip the pancake over to cook the other side.
Once both sides are cooked place the pancakes on a serving plate. Repeat with remaining batter.
See, super easy and delightful. Don’t forget the maple syrup, it’s an important part for serving. Ha! The first time I made these my dad ate them with apple butter and bananas on it (that’s how he usually eats pancakes) and he said that they were way too tart! But the second time I made them we managed to convince him to eat these Cranberry Orange Pancakes with maple syrup and then he loved them! He was sure I had made them different, but it was just the maple syrup.
What is your favorite time of day to enjoy pancakes: breakfast, lunch, or dinner? We usually enjoy then for dinner.
- 1 egg
- ¾c. buttermilk
- 2T. butter, melted
- 1c. flour
- 1T. sugar
- 1t. baking powder
- ½t. baking soda
- ½t. salt
- 1t. pure vanilla extract
- ¼c. fresh orange juice (about one orange)
- the zest from one fresh orange
- 1c. fresh cranberries
- Heat the skillet to 350F.
- Meanwhile in a large bowl combine all of the ingredients, except the cranberries.
- Spoon the batter onto the heated griddle in nice circles.
- Sprinkle each pancake with cranberries.
- Cook until the bottom side of the pancake is cooked, then flip the pancake and cook it until the other side is well browned.
- Serve hot with butter and maple syrup!
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)