Best 7 Cranberry Chip Pancakes Recipes
Indulge in a delightful breakfast experience with our tantalizing Cranberry Chip Pancakes, a symphony of flavors that will awaken your senses. These delectable pancakes are not just ordinary flapjacks; they're bursting with the tangy sweetness of cranberries and the delightful crunch of chocolate chips, creating a harmonious blend that will leave you craving more. With three variations to choose from, including gluten-free and vegan options, our Cranberry Chip Pancakes cater to diverse dietary preferences, ensuring everyone can savor this culinary delight.
Our Classic Cranberry Chip Pancakes are a timeless recipe that embodies the essence of this dish. Made with buttermilk and fluffy pancake mix, these pancakes are light and airy, providing the perfect base for the vibrant cranberries and rich chocolate chips.
For those seeking a healthier alternative, our Gluten-Free Cranberry Chip Pancakes are a delectable option. Crafted with a blend of gluten-free flour, almond milk, and maple syrup, these pancakes are just as fluffy and flavorful as their classic counterpart, ensuring you won't miss out on the cranberry-chocolate chip extravaganza.
And for our vegan friends, we present our Vegan Cranberry Chip Pancakes, a delightful plant-based creation. Using almond milk, flax eggs, and coconut sugar, these pancakes deliver a satisfying texture and a burst of flavor that will make you forget you're eating vegan.
No matter your dietary preferences, our Cranberry Chip Pancakes are a versatile and delicious treat that will elevate your breakfast routine. From the classic buttermilk pancakes to the gluten-free and vegan variations, each recipe is a culinary journey that will tantalize your taste buds and leave you feeling satisfied and energized. So, gather your ingredients, heat up your griddle, and prepare to embark on a delightful culinary adventure with our Cranberry Chip Pancakes!
CRANBERRY PANCAKES
Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.
Provided by EatingWell Test Kitchen
Categories Healthy Pancakes Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
- Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
- Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
- Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
- Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 34.2 g, Cholesterol 1.1 mg, Fat 4.6 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 0.5 g, Sodium 316.7 mg, Sugar 9.8 g
CRANBERRY PANCAKES
Steps:
- In a small saucepan, bring the cranberries, cranberry juice and brown sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries and set aside., In a blender, process the remaining cranberry mixture until smooth. Stir in the honey, lemon juice and reserved cranberries; keep warm., In a large bowl, combine the biscuit mix, brown sugar, baking powder and cinnamon. In another bowl, whisk the eggs, milk and lemon zest. Stir into dry ingredients just until moistened. Stir in 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 and garnish servings with lemon zest strips if desired.
Nutrition Facts : Calories 691 calories, Fat 18g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 1393mg sodium, Carbohydrate 124g carbohydrate (71g sugars, Fiber 4g fiber), Protein 14g protein.
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.
CRANBERRY PANCAKES
This is a great fall recipe and you can use either fresh or frozen cranberries. Fresh cranberries can be frozen for up to one year in an airtight freezer bag.
Provided by Richie La Monica
Categories Breakfast
Time 13m
Yield 6 medium pancakes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat milk, melted butter, and egg together in a bowl.
- Mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
- Cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. Microwave on high and stir every 15 seconds till cranberries start to bubble. Let cool and add to pancake mixture.
- Preheat griddle with a pat of butter on each side till water droplets dance on the surface.
- Put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. Flip and cook on other side.
Nutrition Facts : Calories 494.4, Fat 17.9, SaturatedFat 10.3, Cholesterol 136.3, Sodium 1128.1, Carbohydrate 71, Fiber 2.9, Sugar 15.9, Protein 12.8
PANCAKE MIX IN A JAR
Steps:
- Combine the first 5 ingredients. Transfer to a 1-qt. jar with a tight-fitting lid. Cover and store in a cool, dry place for up to 6 months. Yield: 2 batches (3 cups total)., To prepare pancakes: Place 1-1/2 cups mix in a large bowl. In another bowl, whisk egg, milk and oil. Stir in dried fruit if desired. Stir into pancake mix just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown.
Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 634mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
HEARTY OATMEAL PANCAKES
"My husband and I are trying to eat more oatmeal for its health benefits, but we get tired of having a bowlful every day." Kathy Thompson of Glendale, Kentucky explains. "These moist and fluffy pancakes give us the good grains that we need...and still taste like a treat. We love them with turkey bacon on Sunday morning."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened., Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.
Nutrition Facts : Calories 328 calories, Fat 11g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 509mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
CRANBERRY PANCAKES
Extra cranberry sauce adds holiday pizzazz to our Easy Basic Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Reheat cranberry sauce with about 1 tablespoon water. Drain berries, reserving syrup.
- For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
- Serve with butter, if desired, and reserved syrup.
Tips:
- Use fresh cranberries. Fresh cranberries have a brighter flavor and more nutrients than frozen cranberries.
- Chop the cranberries finely. This will help them distribute evenly throughout the pancakes.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately. Pancakes are best when served fresh and warm.
Conclusion:
Cranberry chip pancakes are a delicious and festive breakfast option. They are perfect for a holiday brunch or a special occasion. With a few simple tips, you can make perfect cranberry chip pancakes every time. So next time you're looking for a fun and easy breakfast recipe, give cranberry chip pancakes a try!
Bonus Tip:
- To make ahead, cook the pancakes according to the recipe and then freeze them in a single layer on a baking sheet. Once frozen, transfer the pancakes to a freezer-safe bag and store them for up to 2 months. To reheat, simply thaw the pancakes overnight in the refrigerator or microwave them on low power until heated through.
- Use fresh cranberries. Fresh cranberries have a brighter flavor and more nutrients than frozen cranberries.
- Chop the cranberries finely. This will help them distribute evenly throughout the pancakes.
- Don't overmix the batter. Overmixing the batter will make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately. Pancakes are best when served fresh and warm.
Conclusion:
Cranberry chip pancakes are a delicious and festive breakfast option. They are perfect for a holiday brunch or a special occasion. With a few simple tips, you can make perfect cranberry chip pancakes every time. So next time you're looking for a fun and easy breakfast recipe, give cranberry chip pancakes a try!
Bonus Tip:
- To make ahead, cook the pancakes according to the recipe and then freeze them in a single layer on a baking sheet. Once frozen, transfer the pancakes to a freezer-safe bag and store them for up to 2 months. To reheat, simply thaw the pancakes overnight in the refrigerator or microwave them on low power until heated through.
- To make ahead, cook the pancakes according to the recipe and then freeze them in a single layer on a baking sheet. Once frozen, transfer the pancakes to a freezer-safe bag and store them for up to 2 months. To reheat, simply thaw the pancakes overnight in the refrigerator or microwave them on low power until heated through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
