Everyone loves the holidays and the feasting that happens, but you know what people disagree on?
Cranberry sauce.
Canned vs fresh.
I’m about to convert you to fresh cranberry sauce all because you can take the leftovers and do something amazing with the leftovers.
Pancakes.
I’m talking about using that leftover cranberry sauce to make some of the best pancakes of your life.
You can even make them a dessert dish by topping them with a scoop of vanilla ice cream.
Boom!
Your life just changed.
Here’s that recipe for ya –
Cranberry Sauce Pancakes
Transform leftover cranberry sauce into fluffy, festive pancakes with bright tartness and natural sweetness. Perfect for a cozy holiday breakfast or brunch that brings seasonal flavors to your morning table.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 3/4 cup cranberry sauce (homemade, plus more for serving)
- as needed butter or oil (for greasing the griddle)
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
💡 Tip: Make sure there are no lumps in the dry ingredients for evenly textured pancakes.
2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
💡 Tip: Room temperature ingredients blend more easily and create a smoother batter.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
💡 Tip: Overmixing leads to tough, dense pancakes. A few lumps are perfectly fine.
4. Gently fold in the cranberry sauce, swirling it through the batter but leaving some streaks for pockets of tart flavor.
💡 Tip: If your cranberry sauce has whole berries, you can lightly mash them first or leave them intact for texture.
5. Preheat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.
💡 Tip: Test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate quickly.
6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
💡 Tip: Don't press down on the pancakes while cooking, as this makes them dense.
7. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
💡 Tip: The second side cooks faster than the first, so watch closely to avoid burning.
8. Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook the remaining batter.
💡 Tip: You can also keep them warm in a 200°F oven on a baking sheet.
9. Serve the pancakes warm, topped with additional cranberry sauce, maple syrup, butter, whipped cream, or a dusting of powdered sugar.
💡 Tip: Fresh cranberries, orange zest, or chopped pecans make excellent garnishes.
Notes
Tips
- Use leftover homemade cranberry sauce for the best flavor, but canned whole berry or jellied cranberry sauce works perfectly too.
- If you don't have buttermilk, make a substitute by adding 1 3/4 tablespoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- For extra fluffy pancakes, separate the eggs and beat the whites to soft peaks, then fold them into the batter at the end.
- Make the batter the night before and store it covered in the refrigerator for an even easier morning preparation.
- These pancakes freeze beautifully - layer them between parchment paper, store in a freezer bag, and reheat in the toaster or microwave.
- Adjust the amount of cranberry sauce based on how tart you like your pancakes; more sauce means more tangy flavor.
Variations
Here’s a few ways to make this recipe even better. Check out these ideas –
- Orange Cranberry Pancakes: Add 1 tablespoon of orange zest to the batter and substitute 1/4 cup of the buttermilk with fresh orange juice for a citrusy twist.
- Whole Wheat Cranberry Pancakes: Replace half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
- Spiced Cranberry Pancakes: Increase the cinnamon and add 1/4 teaspoon each of ground nutmeg and ground ginger for a more spiced profile.
- Cranberry Pecan Pancakes: Fold in 1/2 cup of chopped toasted pecans along with the cranberry sauce for added crunch and richness.
- Vegan Cranberry Pancakes: Use plant-based milk with 1 tablespoon vinegar instead of buttermilk, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and use vegan butter.
- Gluten-Free Cranberry Pancakes: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Cranberry Sauce Stuffed Pancakes: Instead of folding cranberry sauce into the batter, pour plain batter onto the griddle, add a dollop of cranberry sauce in the center, and cover with a bit more batter before flipping.
Nutrition Facts
Calories: 385 kcal
Protein: 10g
Carbohydrates: 62g
Dietary Fiber: 2g
Sugars: 18g
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 115mg
Sodium: 550mg
Potassium: 320mg
Calcium: 180mg
Iron: 2.5mg