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
Ingredients
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.