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stack of Cranberry Pancakes on a white plate with white background
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Cranberry Pancakes

These Cranberry Pancakes would be perfect for a holiday morning, or for any cold winter’s morning.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories
Author Deborah Harroun

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.