Cranberry Pancakes with Leftover Cranberry Sauce
Double up on the cranberry sauce for these easy pancakes! Perfect breakfast recipe for the holidays, or you can use your favorite jelly any time of year!
Servings Prep Time
10pancakes 10minutes
Cook Time
15minutes

Servings Prep Time
10pancakes 10minutes
Cook Time
15minutes

Cranberry Pancakes with Leftover Cranberry Sauce
Ingredients

  • 3/4cup milk or buttermilk,

  • 1tablespoon vinegar,omit if using buttermilk

  • 1 1/2cups all purpose flour,

  • 2tablespoons granulated sugar,

  • 1teaspoon baking powder,

  • 1/2teaspoon baking soda,

  • pinch salt,

  • 1/4teaspoon ground cinnamon,

  • 1 egg,room temperature

  • 1/2teaspoon vanilla,

  • 2tablespoons butter,melted (plus more for cooking)

  • 1/2cup leftover cranberry sauce + more for topping,

  • red food coloring,optional

Instructions
  1. If using plain milk, combine the milk and vinegar. Set aside for about 5 minutes to create homemade buttermilk.

  2. In a medium mixing bowl, add the flour, salt, baking soda, baking powder, cinnamon, and sugar. Whisk to combine.

  3. Into the buttermilk, whisk in egg, melted butter, and vanilla until combined. Stir in cranberry sauce. Add some red food coloring if desired.

  4. Pour the wet mixture into the dry mixture. Mix until combined.

  5. Heat a large frying pan over medium-low heat. Add in some butter or coconut oil (I prefer the coconut oil) and allow it to melt. Once the pan is nice and hot, add 1/4 cup portions of batter to the pan. Cook until the underneath side is nice and golden. Flip, and do the same for the remaining side. Cook until no batter remains.

  6. Stack the pancakes and serve with additional cranberry sauce if desired!

Recipe Notes

For a shortcut, use pancake mix instead of making the batter from scratch.