Fluffy and flavorful Cranberry Orange Pancakes are topped with Maple Cranberry Syrup! The perfect breakfast for Christmas morning!
Cranberry Pancakes
Homemade pancakes are one of my favorite things in life. So I was shocked to see that the last time I shared them with you was over 9 months ago! And I think we can all agree that 9 months without pancakes isn’t just wrong… it’s a tragedy! But I’m about to make it up to you. And BIG TIME! Because I made you the most delicious cranberry orange pancakes ever! And to sweeten the deal, I topped them with homemade cranberry maple syrup.
Before we go any further, let’s just stop and stare at this stack for a second! Isn’t it gorgeous?! ↓
But more importantly, don’t you just want to dig in?! If you’re an avid cranberry lover like me, I know you’re shaking your head yes right now! And if you’re not a cranberry lover yet… watch me try and covert you 😉
Tips and Tricks for Recipe Success:
- First of all, let’s talk about cranberries! Because they really are the star of this recipe. Since I know fresh cranberries aren’t always easy to find, I tested this recipe with fresh and frozen, and I’m happy to report both work wonderfully! But I don’t suggest using dried cranberries.
- Because cranberries can be tricky to chop by hand, I suggest pulsing them in a blender of food processor. Just a few seconds should do the trick!
- I highly encourage you to use fresh orange juice in this recipe, but store bought will work in a pinch. However, you’ll already have an orange (the one you zested), so why not put it to use? Waste not, want not 😉
- The batter for these pancakes is very thick, but don’t fret – once it hits the hot pan it puffs up and transforms into fluffy pancakes! Promise.
- Because the batter is so thick, I suggest cooking these pancakes on low to medium-low heat. That way they can cook all the way through without burning.
- You can use oil or butter to grease your griddle/pan. I love butter because of the flavor it adds, but it does “brown” quicker than oil.
- My little secret for keeping cooked pancakes warm while I make the rest of the batter is to preheat the oven to lowest setting and place a large baking sheet inside. As the pancakes are cooked, I transfer them onto the baking sheet. Be sure to use a potholder when removing the pan as it will be very hot!
- This recipe is freezer friendly! All of my tips on how to freeze – and reheat – these pancakes can be found in the “notes” section of the recipe box below.
Sweet, tart, and sinfully delicious, this stunning recipe is always a hit in our house, but especially loved around the holidays! I hope you give it a try. And soon 😉
More Pancake Recipes:
- Eggnog Pancakes
- Light and Fluffy Chocolate Chip Pancakes
- Lemon Ricotta Pancakes
- White Wheat Gingerbread Pancakes
If you try this recipe for Cranberry Orange Pancakes, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
Cranberry Orange Pancakes
Ingredients
For the Cranberry Orange Pancakes:
- 2 cups (241g/8 and 1/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1 and 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup (74g/2 and 5/8 ounces) cranberries, fresh or frozen, roughly chopped
- 2 large eggs, at room temperature
- 1 and 1/2 cups (340g/12 ounces) whole milk
- 1 cup (227g/8 ounces) full-fat ricotta cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup (57g/2 ounces) orange juice
- 2 teaspoon orange zest, finely grated
For the Cranberry Maple Syrup:
- 2 cups (198g/7 ounces) cranberries, fresh or frozen (If using frozen, do not thaw first)
- 1/4 cup (57g/2 ounces) orange juice
- 2 Tablespoons granulated sugar
- 3/4 cup (234g/8 and 1/4 ounces) maple syrup
- 1 and 1/2 Tablespoons unsalted butter
Instructions
For the Cranberry Orange Pancakes:
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, and cinnamon; whisk well to combine. Add in the chopped cranberries and, using a rubber spatula, mix until they're coated in the dry ingredients. Set aside until needed.
- In a separate large mixing bowl, add the eggs and lightly beat them with a whisk until the yolks and whites are evenly combined. Add in the milk, ricotta cheese, and vanilla and beat until well combined.
- Using a rubber spatula, fold the wet ingredients into the dry ingredients, stirring just until everything is combined. Quickly fold in the orange juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
- Pour batter by 1/3 cupfuls onto a greased hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with cranberry maple syrup, plain maple syrup, or whipped cream.
For the Cranberry Maple Syrup:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce the heat and simmer, uncovered, for 5 to 6 minutes, or until they cranberries have softened and can easily be smashed with the back of a spoon. Remove from heat and stir in the maple syrup and butter. Spoon the mixture on top of the pancakes and serve at once.
Barbara Brisnan says
Can the batter be made the night before and stored in the refrigerator?
Clipping Path Service Provider says
We used homemade cranberry marinade, didn’t have any kind of ricotta, and the actual pancakes were nevertheless delicious, light as well as fluffy.
YS says
These came out great! I added a little cardamom (1/8th tsp) into the flour and the flavor works great with these. Thank you for the awesome recipe, will make again.
Lynda M Taschek says
I used homemade cranberry sauce, didn’t have any ricotta, and the pancakes were still delicious, light and fluffy.
Cecile says
They’re excellent! The whole family love them!! However, I have a question ^^Should I defreeze the pancakes before I reheat them? Thanks!
Reba says
I don’t with my pancakes. I just take them out of the fridge, place them on a paper towel and microwave. They turn out great.
Alisa says
Excellent pancakes! I ended up having to use 1 tangerine with my oranges to have enough juice but they were still awesome. I had fresh cranberries in the fridge and just enough ricotta left from another meal. My hubby actually had seconds! Thanks for the great recipe!
Richard L Parez says
Wow, great and eye catchy Food photo. I like it.
Gulia Arno says
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