Description
Cranberry-Orange Pancakes are a vibrant breakfast treat that infuses your morning with zesty citrus and tart cranberries. Fluffy and light, these pancakes are perfect for cozy family brunches or festive gatherings, filling your kitchen with an irresistible aroma. Each bite offers a delightful balance of flavors that will have you reaching for seconds. Simple to make and pleasing to the eye, they are sure to become a cherished breakfast favorite.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (or plant-based milk)
- 2 large eggs
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1 cup fresh cranberries (halved)
- 2 tbsp melted butter
Instructions
- Preheat your griddle or non-stick skillet over medium heat and lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, mix milk, eggs, orange juice, and zest. Stir in melted butter.
- Pour wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in halved cranberries gently.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on top and edges look set (about 2-3 minutes), then flip and cook until golden brown (another 2 minutes).
- Serve warm with maple syrup or additional orange slices.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 10g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Use fresh cranberries for the best flavor; dried cranberries can be substituted but will add sweetness rather than tartness. For gluten-free pancakes, swap all-purpose flour with a gluten-free blend. To enhance fluffiness, separate egg whites from yolks; beat whites to stiff peaks before folding them into the batter.