I know many of you are still entertaining this weekend with a household full of guests, who might be expecting breakfast or brunch today or tomorrow. You might also have some extra cranberry sauce lying around which can be put to good use in these Cranberry Cinnamon Pancakes. Light and airy cranberry flapjacks with essence of cinnamon are heart-warming and super easy to mix together on a chilly morning. The flavors remind me of the holidays, and will put you in the mood to go shopping for gifts or get you ready for game time.
The ingredients are from the pantry with the addition of either homemade cranberry sauce or canned. Cinnamon is the highlight here, but cranberry sauce both in the batter and dolloped on top adds that tart fresh taste. Butter and maple syrup are always the grand finale on a good stack of pancakes – especially here to contrast the acidity of the cranberries.
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup buttermilk or whole milk + 1 teaspoon white vinegar
1 large egg
1/4 cup cranberry sauce + more for topping
butter for cooking and topping
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt.
- In a measuring cup, add buttermilk and egg, whisk to combine.
- Pour wet ingredients into dry and whisk until smooth. Add cranberry sauce and whisk until incorporated.
- In a medium skillet or flat griddle, add 1/2 teaspoon butter. Allow it to melt and swirl in pan.
- Using 1/4 cup measure, pour batter into rounds and cook first side until golden brown, flip and repeat with other side.
- Stack pancakes on plate and dollop with cranberry sauce, butter and drizzle with maple syrup. Enjoy!