These Cranberry Pancakes would be perfect for a holiday morning, or for any cold winter’s morning.
=Looking for more delicious pancake recipes? Try these Cheesecake Pancakes or these Funfetti Pancakes.
When I first decided to do 24 Days of Christmas, I didn’t take into account that by the time we reached this point, most of you would already have all of your entertaining and holiday preparations done. Unless you are like me, and will most likely be hitting the grocery store on Christmas Eve. But I still have a few really great recipes for you over the next few days. Maybe I’ll persuade you to change your plans, and if not, there’s always next year, right? 😉
If you haven’t noticed, I’ve had at thing for creating pancakes lately. And count these among one of my favorite holiday breakfasts. (Seriously – I think we are going to have to have 3 breakfasts on Christmas because there are so many things I want to make!!) But really, if you are someone that has cranberry sauce for Christmas dinner, these pancakes would be perfect for the day after Christmas – a great way to use up the extra cranberries!
These pancakes are made easy by starting with a pancake mix. All you do is add a few spices, cranberry sauce, eggs and milk. And then they are topped with a cranberry sauce compote that takes them over the top! I don’t know about you, but I think I’ll be eating these pancakes all winter long!
More Favorite Breakfasts
Pear Baked French Toast
Raspberry Muffins with White Chocolate Chips
Kolaches
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Cranberry Pancakes
Ingredients
Cranberry Sauce:
- 1 cup canned whole berry cranberry sauce
- 2/3 cup water
- 1/4 cup sugar
Pancakes:
- 2 1/2 cups baking mix (such as Bisquick)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 eggs lightly beaten
- 1 1/4 cups milk
- 1/2 cup canned whole berry cranberry sauce
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, combine the cranberry sauce, water, and sugar. Bring to a gentle boil; let cook until thickened, 5-10 minutes.
- Meanwhile, make the pancakes: Heat a large skillet or griddle over medium-high heat.
- In a large bowl, combine the Bisquick, sugar, cinnamon, nutmeg and ginger. Stir in the eggs, milk, 1/2 cup cranberry sauce and vanilla.
- For each pancake, pour 1/4 cup of the batter onto the hot griddle. Cook until bubbly on top and set on the edges. Flip and cook on the second side.
- Serve the pancakes topped with the cranberry sauce.
karen says
Have never tried these. Growing up (and I’m almost 70) we always had cranberries and cream on pancakes and waffles instead of syrup. Today I’m still doing it this way.
Karen @ The Food Charlatan says
I think you’re safe Deborah. We are a nation of procrastinators. 🙂 I’ve been OBSESSED with cranberries this year, so this is happening.
Laura (Tutti Dolci) says
Gorgeous fluffy pancakes!
Chels R. says
I would love a stack of those for breakfast tomorrow morning! They look so incredibly fluffy!
Joanne says
I have planned really very little, so you’ve still got an audience in me! And Christmas breakfast is still WIDE OPEN. These pancakes look glorious.
Elizabeth says
I’m usually more of a pancake purist, but these look amazing. Definitely need to add these to the list of things to try.
Katrina @ Warm Vanilla Sugar says
So delicious! These look great!
Kathy says
Beautiful pancakes! And so festive! Pinning!