Best 4 Bisquick Cranberry Pancakes With Cranberry Syrup Recipes
Indulge in a delightful breakfast experience with our irresistible Bisquick Cranberry Pancakes, where fluffy pancakes meet the tangy sweetness of cranberries. These pancakes are incredibly easy to make, thanks to the convenience of Bisquick mix. We've added a special touch with fresh or frozen cranberries, creating a burst of flavor in every bite. And to elevate your pancake game, we've included two tantalizing recipes: Cranberry Syrup and Cranberry Butter. The Cranberry Syrup is a perfect complement, adding a sweet-tart flavor that enhances the pancakes' natural goodness. The Cranberry Butter, with its creamy texture and vibrant cranberry taste, will take your pancakes to the next level. So, gather your ingredients, fire up the griddle, and let's embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
BISQUICK CRANBERRY PANCAKES WITH CRANBERRY SYRUP
This uses jellied cranberry sauce which I keep in the pantry. Good for a change of pace. I got this from a kid's cookbook!
Provided by Oolala
Categories Breakfast
Time 30m
Yield 12-18 pancakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine Bisquick, egg and milk in a mixing bowl and beat with mixer until smooth.
- Fold in the 1/2 cup of cranberry sauce.
- Heat butter, as needed in griddle and pour 1/4 cup of batter into pan to make pancakes.
- When bubbles appear around the edges, flip over until done.
- Meanwhile make the cranberry syrup. Heat the 1 1/2 cups of cranberry sauce left and the corn syrup in a saucepan on low heat for 10 minutes. Serve with the pancakes. Enjoy.
Nutrition Facts : Calories 369.6, Fat 8.6, SaturatedFat 2.8, Cholesterol 41.7, Sodium 573.3, Carbohydrate 68.8, Fiber 1.8, Sugar 41.7, Protein 5.8
CRANBERRY ORANGE PANCAKES
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/4 cups syrup).
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.
Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.
BISQUICK PANCAKES WITH APPLE OR CRANBERRY ADD INS
I use an electric griddle set on 375°. I do not grease it because there is vegetable oil in the batter. For Apple Pancakes add 2 cups grated unpeeled apples, 2 tbsp. sugar and 1 tbsp. lemon juice to batter. Bake on griddle. For Cranberry Pancakes Use only 1 1/2 cups milk and fold in 1/2 cup canned cranberry sauce into...
Provided by Judy Haluzak
Categories Pancakes
Number Of Ingredients 5
Steps:
- 1. STIR ingredients until blended.
- 2. POUR slightly less than 1/4 cupfulls onto hot greased griddle.
- 3. COOK until edges are dry. Turn; cook until golden.
CRANBERRY PANCAKES
Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.
Provided by By Deborah Harroun
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
- Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
- In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
- Serve pancakes topped with cranberry sauce.
Nutrition Facts : ServingSize 1 Serving
Tips:
- To make fluffy pancakes, always use fresh baking powder and baking soda. Old baking agents can result in flat, dense pancakes.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancakes.
- Let the batter rest for a few minutes before cooking. This allows the baking powder and baking soda to react and create a light and airy batter.
- Cook the pancakes over medium heat. High heat will cook the pancakes too quickly and brown them before the inside is cooked through.
- Flip the pancakes only once. Flipping them too often can tear them.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Bisquick cranberry pancakes with cranberry syrup is a delicious and easy-to-make breakfast. They are perfect for a special occasion or a weekend brunch. With a few simple tips, you can make light and fluffy pancakes that are sure to please everyone at the table. So next time you are looking for a delicious and festive breakfast, give these bisquick cranberry pancakes a try!
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