Pancakes are one of my go to breakfast foods for a special breakfast. They’re fairly easy to make and taste good. They’re also a great excuse to eat maple syrup.
I love cranberries. They’re one of my favorite holiday flavors. I had a bag of cranberries and a couple of oranges and decided to make Cranberry Orange Pancakes. The recipe is adapted from the pancakes for dinner recipe in Chloe’s Kitchen.
Cranberry Orange Pancakes
- 1 Cup Flour
- 1 TBS Baking Powder
- 1/8 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 Cup Orange Juice
- 1/2 Cup Almond Milk
- 3 TBS Maple Syrup, and More for Serving
- Zest of One Orange
- 1 Cup Chopped Cranberries (I pulsed them in the food processor a few times)
- Cooking Spray for Greasing Pan
In a large mixing bowl combine wet ingredients (flour, baking powder, salt, cinnamon, nutmeg). Whisk together.
In a separate, smaller bowl, whisk together wet ingredients (orange juice, almond milk, maple syrup, and orange zest) until combined.
Make a well in the dry ingredients and add the wet ingredients to the dry ingredients. Mix until just combined, being careful not to over mix. Some lumps are totally fine. Fold in the cranberries.
Lightly grease a non-stick skillet and heat on low (or maybe low/medium) heat. Once warmed up, ladle batter into pan to form pancakes. Once the edges have firmed up flip the pancakes (a thin and flexible spatula works best). Cook for 30 seconds-1 minute more until lightly browned.
You might have to add a little extra cooking spray to the pan between batches to prevent pancakes from sticking.