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clean out your fridge with these leftover cranberry sauce pancakes! Super fun, and they can be made using homemade or store-bought batter :)

Cranberry Pancakes with Leftover Cranberry Sauce

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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!

  • Total Time: 25 minutes
  • Yield: 10 1x


Units Scale
  • 3/4 cup milk or buttermilk
  • 1 tablespoon vinegar omit if using buttermilk
  • 1 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1 egg room temperature
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter melted (plus more for cooking)
  • 1/2 cup leftover cranberry sauce + more for topping
  • red food coloring optional


  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!


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

  • Author: Andi
  • Prep Time: 10
  • Cook Time: 15