There’s nothing quite like waking up to the smell of Cranberry-Orange Pancakes sizzling on the griddle – that perfect balance of tart cranberries and sunny orange zest just fills the whole kitchen with holiday magic. I first made these for my sister’s Thanksgiving visit years ago, and now she demands them every year (along with my famous coffee). The fluffy texture with those little bursts of cranberry makes them feel special, but honestly? They’re just as good on lazy Sundays when you want breakfast to feel like a celebration. Whether it’s a holiday morning or you’re just craving something bright and cozy, these pancakes turn any day into something delicious.
Why You’ll Love These Cranberry-Orange Pancakes
Listen, these aren’t just any pancakes – they’re little fluffy miracles that turn breakfast into a celebration. Here’s why they’re my absolute favorite:
- That perfect sweet-tart combo: The cranberries give you these little bursts of brightness against the cozy orange warmth – like holiday morning sunshine in every bite.
- So easy you could make them half-asleep: Seriously, the batter comes together faster than your coffee brews (and we all know that’s saying something).
- Crowd-pleaser magic: I’ve served these to picky kids and foodie friends alike – nobody can resist that festive flavor.
- Makes any day special: Whether it’s Thanksgiving or just Tuesday, these Cranberry-Orange Pancakes turn ordinary mornings into something deliciously memorable.
Ingredients for Cranberry-Orange Pancakes
Grab these simple ingredients – I promise you probably have most in your pantry already! The magic is in the fresh touches:
- 1 cup all-purpose flour (spooned and leveled, please – no packed flour!)
- 2 tbsp sugar (trust me, just enough to balance the tart cranberries)
- 1 tsp baking powder + 1/2 tsp baking soda (our fluffy dream team)
- 1/4 tsp salt (don’t skip – it makes all the flavors pop)
- 3/4 cup buttermilk (the secret to cloud-like texture – see my note below if you need a sub)
- 1 large egg (room temp blends better)
- 2 tbsp melted butter (plus extra for the skillet – because butter makes everything better)
- 1/2 cup fresh cranberries, chopped (those ruby-red gems give the perfect tart bite)
- 1 tbsp orange zest (use a microplane – you want the fragrant outer layer only)
- 1/4 cup orange juice (freshly squeezed if you can – it makes a difference!)
Pro tip: If your grocery store only has frozen cranberries, no worries! Just thaw and pat them dry before chopping.
How to Make Cranberry-Orange Pancakes
Okay, let’s get these gorgeous Cranberry-Orange Pancakes going! First, grab two bowls – one for dry ingredients and one for wet. In the first bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they’re completely combined. No lumps allowed here! In the second bowl, beat the egg lightly, then whisk in the buttermilk, melted butter, orange zest, and orange juice until smooth. Now, pour the wet ingredients into the dry ingredients and stir just until combined – a few lumps are totally fine, I promise. Overmixing makes tough pancakes, and nobody wants that.
Gently fold in those beautiful chopped cranberries – they’ll stain the batter pink in spots, which just makes them look even more festive. Heat your skillet or griddle over medium heat (not too hot!) and brush it with butter. When a drop of water sizzles on the surface, you’re ready. Pour about 1/4 cup of batter per pancake. Watch for bubbles to form on the surface and the edges to look set – that’s your sign to flip! Cook for another minute or so until golden brown on both sides. Keep your first batch warm in a 200°F oven while you cook the rest – they’ll wait patiently for their syrup bath.
Tips for Perfect Cranberry-Orange Pancakes
- Butter is better: Grease your pan with butter (not oil) between batches for that perfect golden crust and extra flavor.
- Temperature matters: If your pancakes are browning too fast outside while staying raw inside, lower the heat – patience makes perfect pancakes.
- Zest to taste: Love that bright orange flavor? Add an extra teaspoon of zest – the batter should smell like sunshine!
- Keep them cozy: Stack cooked pancakes on a baking sheet in a warm oven (not directly on plates, which makes them soggy).
Ingredient Notes and Substitutions
No fresh cranberries? No problem! Frozen work just fine – thaw them first and pat dry to remove extra moisture. Out of buttermilk? Mix 3/4 cup regular milk with 2 tsp vinegar and let it sit for 5 minutes (it’ll get thick and tangy). For dairy-free, almond milk and lemon juice make a great buttermilk substitute. If you’re out of oranges, 1/2 tsp orange extract works in a pinch (though fresh zest is way better). Gluten-free friends – I’ve had success with 1:1 gluten-free flour blends, just add an extra tablespoon of liquid. The best part? These swaps still give you delicious Cranberry-Orange Pancakes every time!
Serving Suggestions for Cranberry-Orange Pancakes
Now for the best part – loading up these Cranberry-Orange Pancakes with all the good stuff! My absolute favorite way is drizzling them with warm maple syrup and watching it pool around those tart cranberries. For extra decadence, add a dollop of whipped cream and sprinkle of orange zest – it’s like dessert for breakfast! If you’re feeding a crowd, serve them with crispy bacon or sausage links (that salty-sweet combo is magic). For a full holiday spread, pair with scrambled eggs and a mimosa bar. Pro tip: Leftovers make amazing next-day snacks – just fold them around a scoop of vanilla ice cream for the ultimate sweet treat!
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers because everyone gobbles these Cranberry-Orange Pancakes up! But if you’re lucky enough to have extra, here’s how to keep them tasting fresh. Stack cooled pancakes with parchment paper between each one (so they don’t stick together), then tuck them into an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer first, then transfer to a freezer bag – they’ll keep for 2 months! To reheat, pop them in the toaster until warm and slightly crispy (my favorite method) or warm gently in a 300°F oven for about 10 minutes. Microwaving works in a pinch, but they’ll lose that perfect fluffy texture – though honestly? Even slightly soggy Cranberry-Orange Pancakes still taste amazing!
Nutritional Information for Cranberry-Orange Pancakes
Here’s the scoop on what’s in these delicious Cranberry-Orange Pancakes – but remember, these numbers are just estimates! Actual nutrition can change depending on your exact ingredients and how much syrup you pour (we don’t judge!). Per serving (2 pancakes): 220 calories, 32g carbs, 2g fiber, 10g sugar, 6g protein, 7g fat. Not bad for a breakfast that tastes this good!
Frequently Asked Questions About Cranberry-Orange Pancakes
I get so many questions about these Cranberry-Orange Pancakes – here are the answers to everything you might wonder while making them!
Can I use frozen cranberries instead of fresh?
Absolutely! Just thaw them completely first and pat dry with paper towels – frozen berries release more liquid, so we don’t want soggy pancakes. I actually keep a bag in my freezer year-round for impromptu pancake mornings.
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately the night before, but only combine them right before cooking. The baking powder starts working immediately, and we want those pancakes fluffy! If you must store mixed batter, expect slightly denser results.
How do I keep my pancakes fluffy every time?
Three secrets: Don’t overmix (lumps are friends!), let the batter rest 5 minutes before cooking, and use that buttermilk – the acidity reacts with the baking soda for maximum lift. Also, medium heat is key – too hot and they’ll burn before cooking through.
What if I don’t have an orange for zest?
No worries! Use 1/2 tsp orange extract instead, or get creative with a splash of vanilla or almond extract for a different (but still delicious) twist on these festive pancakes.
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
5-Star Cranberry-Orange Pancakes for a Blissful Holiday Breakfast
- Total Time: 25 mins
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Fluffy pancakes with the bright flavors of cranberry and orange, perfect for a festive breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup fresh cranberries, chopped
- 1 tbsp orange zest
- 1/4 cup orange juice
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix buttermilk, egg, melted butter, orange zest, and orange juice.
- Combine wet and dry ingredients, then fold in chopped cranberries.
- Heat a greased skillet over medium heat and pour 1/4 cup batter per pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with maple syrup.
Notes
- For extra tang, add more orange zest.
- Use frozen cranberries if fresh are unavailable.
- Keep pancakes warm in a low oven until ready to serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg