These Cranberry Orange Buttermilk Pancakes are everything cozy mornings should taste like—warm, fluffy, citrusy, with little bursts of tart cranberry in every bite.
Topped with a quick homemade cranberry maple syrup, they make a beautiful breakfast or brunch dish for chilly mornings, holiday weekends, or even breakfast-for-dinner nights.
What You’ll Need
Cranberry Maple Syrup
- 2 cups (200 g) fresh or frozen cranberries
- ¼ cup (57 g) orange juice, freshly squeezed
- 1 cup (315 g) pure maple syrup
Cranberry Orange Pancakes
- 1 ¾ cups (219 g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 1 ⅓ cups (327 g) buttermilk, room temperature
- ¼ cup (57 g) orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 cup (100 g) fresh cranberries, roughly chopped
Why I Love This Recipe
I make these every winter when fresh cranberries hit the store. They’re festive and feel like something you’d get at a cozy café during the holidays.
- They’re perfectly fluffy with a tender crumb
- Bright citrus + tart cranberry = perfect balance
- The cranberry maple syrup takes them over the top
- Can be made with fresh or frozen cranberries
Servings & Time
Makes: About 11 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Macros (Per 1 pancake)
- Calories: 240
- Protein: 4g
- Carbs: 36g
- Fat: 8g
- Fiber: 2g
- Sugar: 18g
Why This Recipe Works (Quick Science)
The acid in the orange juice and buttermilk reacts with the baking powder to create lift, giving these pancakes a soft, fluffy texture. The chopped cranberries burst slightly while cooking, releasing juice without making the batter runny.
Pro Tips
- Chop the cranberries small so they spread evenly and cook quickly
- Use room temp ingredients so the batter blends evenly
- Let the batter rest for a few minutes before cooking for fluffier results
- Wipe the skillet between batches to avoid burned bits
- If using frozen cranberries, thaw and pat dry to prevent color bleeding
Tools Required
- Large mixing bowls
- Small saucepan
- Whisk
- Rubber spatula
- Non-stick skillet or griddle
- Measuring cups and spoons
Substitutions & Variations
- Swap buttermilk with milk + 1 tbsp vinegar
- Add a pinch of cinnamon or nutmeg for warm spice
- Use dried cranberries (rehydrated) if fresh or frozen aren’t available
- Add white chocolate chips for a sweeter version
Make Ahead Tips
The cranberry syrup can be made up to 3 days ahead and stored in the fridge. Pancake batter can be mixed and stored (covered) in the fridge overnight. Stir gently before using.
Instructions
Step 1: Make the Cranberry Syrup
In a medium saucepan over medium heat, add 2 cups cranberries and ¼ cup orange juice. Cook, stirring occasionally, until cranberries begin to pop, about 5 minutes. Add 1 cup maple syrup and simmer for 3-4 minutes until slightly thickened. Remove from heat and cool slightly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 ¾ cups all-purpose flour, 3 ½ tsp baking powder, ½ tsp kosher salt, and ¼ cup sugar until combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together 1 ⅓ cups buttermilk, ¼ cup orange juice, 1 tsp orange zest, 1 egg, and 3 tbsp melted butter until smooth.
Step 4: Combine Wet and Dry
Pour wet mixture into the bowl with dry ingredients. Stir gently until just combined. Don’t overmix—some small lumps are okay.
Step 5: Fold in Cranberries
Gently fold in 1 cup chopped cranberries until evenly distributed throughout the batter.
Step 6: Cook the Pancakes
Spray a nonstick skillet or griddle with cooking spray and heat over medium (about 300°F). Pour ⅓ cup of batter per pancake into skillet. Cook for 3–4 minutes until bubbles pop on top and edges set. Flip and cook another 3–4 minutes until golden brown.
Step 7: Serve
Serve warm, stacked on a plate and topped with warm cranberry maple syrup.
Leftovers & Storage
Let pancakes cool completely before storing. Keep in an airtight container in the fridge for up to 5 days. Reheat in microwave or oven at 350°F, covered with foil, for 8–10 minutes. Syrup can be reheated gently in a saucepan.
Common Mistakes
- Overmixing the batter = tough pancakes
- Cooking on too high heat = burned outside, raw inside
- Using cold ingredients = uneven texture
- Not letting syrup cool = burns your tongue fast
What to Serve With
- Cranberry Honey Butter
- Crispy bacon or breakfast sausage
- Hot tea or coffee
- Scrambled eggs for extra protein
FAQ
Can I use frozen cranberries?
Yes, just thaw and pat dry before adding.
Can I freeze pancakes?
Yep! Freeze in a single layer first, then store in bags with parchment between them.
Can I make the syrup ahead of time?
Absolutely. Store in the fridge and reheat before serving.
Why is my batter so thick?
Add 1–2 tbsp more buttermilk to loosen it up.
Can I blend the syrup?
Totally. Use an immersion blender for a smoother finish or strain to remove skins.
