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Fluffy Cranberry Orange Pancakes

Light and airy buttermilk pancakes bursting with tart fresh cranberries and zesty orange flavor. The perfect holiday breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1.5 cups buttermilk room temperature
  • 0.25 cup milk plus more if needed
  • 2 large eggs room temperature
  • 4 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tbsp orange zest freshly grated
  • 2 tbsp fresh orange juice
Mix-ins & Toppings
  • 1 cup fresh or frozen cranberries roughly chopped if large
  • 1 tbsp powdered sugar for dusting
  • 1 cup maple syrup for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Griddle or Non-stick Skillet
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate medium bowl, whisk together buttermilk, milk, eggs, melted butter, vanilla, orange zest, and orange juice.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay.
  4. Gently fold in the cranberries. Let the batter rest for 5-10 minutes.
  5. Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
  6. Pour 1/3 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form and edges set.
  7. Flip carefully and cook for another 1-2 minutes until golden brown.
  8. Serve warm topped with powdered sugar, extra zest, and maple syrup.

Notes

If using frozen cranberries, do not thaw them before adding to the batter to prevent bleeding.