Holidays yield A LOT of food, so why not clean out your fridge with these leftover cranberry sauce pancakes! Super fun, and they can be made using homemade or store-bought batter 🙂
Hello, readers! Kacey from The Cookie Writer back again to share another leftovers recipe. I’m big on cleaning out the fridge and not wasting food, so these leftover cranberry sauce pancakes just made sense 🙂
Pancakes are big in our house, mainly for my daughter that is. She could eat them every day for breakfast if I allowed it. Store-bought or homemade, they are a really simple breakfast. I also have no problem making them in advance and serving them over the course of two days. Reheated pancakes never hurt anyone 🙂
With the holiday season here and people panicking about everything, we want easy and relatable foods. I hated cranberry sauce growing up, but it wasn’t until I was much older that I realized our cranberry sauce was coming from a can. I eat canned stuff ALL THE TIME, so trust me, I am not bashing on it at all. Truth is, I didn’t even know homemade cranberry sauce existed (wow, kind of embarrassing to admit!)
It was my husband’s grandmother who introduced me to homemade cranberry sauce and gave me her secret: No matter what, she always added at least 1/4 cup extra sugar to her recipe. No surprise as she always had a homemade pie ready for her husband when he came home from working in the mines!
Nowadays I don’t go near the canned stuff, and I love coming up with new cranberry sauce recipes! And my love for cranberry juice is never diminishing, so let’s just say these leftover cranberry sauce pancakes were very hard to resist. (I couldn’t leave them all to my daughter!)
What I love most about this recipe is how versatile it is. You can use any filling you like: strawberries, compote, jams, etc. You can also decide if you want to make the batter from scratch or go with a store-bought brand. Either which way, you will surely love this spin on a classic!