Cranberry Orange Pancakes

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.


Peach Pecan Pancakes

Today’s theme is to make food to bring a villain back to the dark side. I don’t know if I would actually want to bring a villain back from the dark side. I don’t think in terms of good and evil, dark and light that way most media lets us see.

Anyways, to get people on my side I figure breakfast food is the best option. Is there anyone that doesn’t like breakfast food? I was talking to my partner about this and he showed me a Hell Boy comic where Hell Boy eats a pancake and that means he’ll be on Earth forever, and not return to hell. So, pancakes are clearly the best option.

This recipe is a basic recipe I’ve used for years; I think it’s pretty close to the one found in Vegan With a Vengeance.

Peach Pecan Pancakes


  • 1/2 Cup Pecans, Chopped
  • 2 Peaches, Peeled, Pitted, and Chopped
  • 1 1/4 Cups Flour (Maybe a Couple Tablespoons More)
  • 2 Teaspoons Baking Powder
  • 1 1/2 Teaspoon Cinnamon
  • 2 TBS Vegetable Oil (or Canola)
  • 1 1/4 Cup Almond Milk
  • 1/3 Cup Water
  • 1 tsp Vanilla Extract
  • 2 TBS Maple Syrup
  • Oil for cooking
  • More Maple Syrup for serving


  1. Sift the dry ingredients together
  2. Whisk the wet ingredients together
  3. Add the wet ingredients into the dry and mix. If the batter is too thin add some more flour a teaspoon at a time.
  4. Fold in peaches and pecans
  5. Lightly grease the pan you use for pancakes and heat over low or medium (the setting will depend on your stove/burner).
  6. Ladle batter into prepared pan. Cook until the edges are cooked and bubbles appear  in the pancakes.
  7. Carefully flip the pancake. It’s okay if you make mistakes. Ugly pancakes still taste  good! Cook about 30 seconds-1 minute until browned and cooked through.
  8. Remove pancakes from heat and repeat until pancake batter is all gone.
  9. Enjoy!










Snow Day: Egg Nog Pancakes

Wow! I’ve posted a lot recently. Yesterday we got a lot of snow, around 10 inches where I live. Whenever we had snow days as a kid, my mom would often make us a fancy breakfast. I decided to make pancakes for brunch. What can I say? I’ve been on a pancake kick recently.

Before the storm hit I got some almond nog from Trader Joe’s. It’s really good. Egg Nog pancakes seemed festive enough for a snowy December morning, so I decided to alter the Perfect Pancake Recipe from Vegan with a Vengeance.

Egg Nog Pancakes

  • 1 1/4 Cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tap nutmeg
  • Pinch cloves
  • 2 TBSP canola oil
  • 1/3 Cup water
  • 1 Cup vegan egg nog
  • 1 tsp vanilla extract
  • 2 TBSP maple syrup (plus extra for serving)

In a large bowl sift together dry ingredients. In a separate bowl whisk together wet ingredients. Add the dry to the wet and mix until combined, being careful not to over mix.

Lightly grease a non-stick skillet and place on medium or low heat (depending on how your stove works). Pour pancake mix onto skillet to make desired size pancakes. Cook until bubbles form on pancakes, then flip and cook until lightly brown. Remove pancakes and repeat until you use all your batter. You might need to add a light layer of cooking spray to the pan between batches of pancakes.


Maple Peanut Butter Pancakes.

Hello everyone! Things have been really crazy recently and I haven’t had much time to cook or blog. However, I was lucky enough to get a weekend off! I basically relaxed, but this morning I decided to make brunch.

Brunch is one of my favorite meals. Any excuse to eat breakfast later in the day is fine with me. My favorite brunch foods are sweeter (What can I say? I have a sweet tooth). Instead of experimenting I decided to turn to a cookbook. I used the Maple Peanut Butter Pancake Recipe from Kristy Turner’s But my Family Would Never Eat Vegan. I did use the all purpose flour variation because we’re lucky enough to not have any kind of gluten allergies.

The pancakes were easy to cook. They were nice and fluffy and they tasted great. Of course, maple syrup and peanut butter are two of my favorite foods, so it’s not like it’s possible for me to dislike the recipe.

I’ve had the cookbook for a while and for some reason I haven’t cooked much out of it. Making the pancakes makes me think I need go get cooking again, and soon!