Got some cranberries in your fridge? Try this fresh cranberry pancakes recipe with buttermilk and cinnamon. Buttery and bursting with flavor!
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Hi, Rhubarbarians! Put on a pot of coffee and grab that bag of fresh cranberries from the fridge. We are making fresh cranberry pancakes!
Imagine this: you're still in your pajamas and a cozy robe, the family enjoying a quiet fall weekend or holiday morning while you sip hot coffee. The autumn leaves or maybe first snow of the season are seen from the window. You flip that first cranberry pancake, and the sizzle of butter and the warm aroma of cinnamon fill the air.
The tartness of the cranberries, the warm cinnamon flavor, and the sweet maple syrup. Crispy on the outside, moist on the inside pancakes. Trust me, these are worth waking up for!
Have you tried these orange pancakes yet? They are fantastic!
Jump to:
Why you'll love this
- Cozy fall flavors: these cranberry pancakes are like a fall day on a plate. The flavor combo of tart cranberry, warming cinnamon, and sweet maple is a dream come true.
- Buttermilk magic: is there anything more iconic than buttermilk in pancakes? It's the unsung hero that makes these incredibly light and tender.
- Fresh cranberry hero: we've all got a bag of fresh cranberries in our crisper drawer this time of year, right? this cranberry pancakes recipe uses them up!
- Holiday magic: these are perfect for Christmas morning breakfast or Thanksgiving weekend brunch!
Looking for holiday pancakes? Check out our favorite festive pancakes for Christmas!
When are cranberries in season? Cranberries are typically in season from late September to early November, making them perfect for fall and early winter recipes.
Breakfast recipes to try next:
You must use the category slug, not a URL, in the category field.Ingredients and equipment
Here, you'll find everything you need to make perfect cranberry buttermilk pancakes at home! Full ingredient amounts with instructions are listed in the here in the recipe card at the bottom of this article.
Ingredients:
- Buttermilk: low-fat is best for these pancakes.
- Flour: all-purpose.
- Egg: one large.
- Cinnamon: ground.
- Vanilla: go for pure vanilla extract.
- Baking soda.
- Fresh cranberries.
- Salted butter: for cooking the pancakes.
- Butter, maple syrup, and cranberry sauce: for serving.
What? No sugar? That's correct! There's no sugar in this recipe! The vanilla, cinnamon, and maple syrup make these pancakes sweet, but still tart and flavorful.
Equipment:
- Measuring cups: ¼ cup, ¾ cup, 1 cup.
- Large mixing bowl: for mixing the batter.
- Whisk: for mixing the batter.
- Measuring spoons: ¼ teaspoon, ½ teaspoon, 1 teaspoon. Also 1 Tablespoon if you need it for the butter.
- Large non-stick pan: for cooking the pancakes. I use my non-stick Green Pan for everything!
- Stove top or cook top: for cooking the pancakes.
- Spatula: for flat kind flipping the pancakes during cooking.
- Heat safe container: for warming the maple syrup. I like to heat syrup in these 8 ounce mason jars.
Step by step instructions
Here, you'll find a step-by-step visual guide to making cranberry pancakes like a pro. Full instructions with ingredient amounts are listed here in the recipe card at the bottom of this article.
- Start by combining the buttermilk and flour in a large bowl.
- Whisk in the egg, cinnamon, and vanilla.
- Whisk in the baking soda.
- Then fold in the fresh cranberries.
- Melt butter in a heated pan and add ¼ cup dollops of batter to the pan, spaced out.
- Cook until bubbles form and the bottom is golden brown and crispy.
- Flip.
- Cook the other sides until golden and crispy on both sides.
- Continue this process until the batter is gone.
- Serve with butter, warm maple syrup, and cranberry sauce if you'd like.
Serving suggestions
Alright, you've just created a plateful of these cranberry pancakes we've been raving about. Here are my favorite ways to serve them:
- Butter and maple syrup: you can never go wrong with the classic combo. Melted butter and warm maple syrup are a dream with the tart cranberries.
- Cranberry sauce topping: if you've got some extra cranberry sauce in your fridge (jellied or whole berry), add some to the top of your pancakes!
- Whipped cream and chocolate: chocolate chips or chocolate syrup and whipped cream on top will make these special occasion worthy.
- Christmas pancakes: Christmas morning breakfast with cinnamony, cranberry buttermilk pancakes. Amazing.
- Fall pancakes: serve with warm cinnamon apples, candied pecans, and maybe swap the cinnamon for pumpkin pie spice.
Remember, the best part of pancake-making is getting creative with your toppings. Feel free to mix and match these suggestions or invent your own.
Recipes to serve with cranberry pancakes:
Recipe tips and substitutions
Here are some handy tips and substitution ideas to ensure your cranberry pancakes are perfect for YOU:
- Buttermilk swap: No buttermilk on hand? No problem. Create your own by adding a Tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes, and you've got a DIY buttermilk substitute. It will be thinner than buttermilk, so the flour amount may need to be adjusted.
- Adjust the sweetness: The recipe does not include sugar, but if you like sweeter pancakes or are NOT using maple syrup, feel free to adjust the sweetness level to your liking. Add granulated sugar or brown sugar to the mixture before cooking.
- Keep them warm: If you're making a big batch and want to keep the pancakes warm while you cook the rest, preheat your oven to a low temperature (around 200°F or 93°C) and place cooked pancakes on a baking sheet inside to keep them warm before serving.
- Perfect pancake size: Use a ¼ cup measuring cup or ladle to portion out your pancake batter. Your pancakes should be small, about 4" in diameter. This ensures evenly sized pancakes that cook at the same rate.
- Don't overmix: The key to fluffy pancakes is to avoid over mixing the batter. It's totally okay if there are a few lumps left; over mixing can lead to tough pancakes.
- Add-ins: go ahead and add orange zest, chopped nuts, or chocolate chips to the batter before cooking! Or swap the cinnamon for pumpkin pie spice.
- Frozen cranberries: Yep, frozen cranberries are great in this recipe! They will need to be thawed before adding to the batter to cook.
- Make ahead: Combine the wet ingredients in one bowl and the dry ingredients in another the night before breakfast time. Then combine right before cooking!
Storing and freezing
While this recipe creates a small stack of pancakes, here's what to do if you have any leftovers you'd like to save:
Storing leftovers:
- If you have leftover pancakes, let them cool to room temperature.
- Place a sheet of parchment paper between each pancake to prevent sticking.
- Stack the pancakes and seal them in an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 2-3 days. They'll still taste delicious when reheated.
Freezing for later:
- Lay the pancakes in a single layer on a baking sheet and freeze until firm. This prevents them from sticking together.
- Once frozen, transfer the pancakes to a freezer-safe bag or container.
- Don't forget to remove excess air before sealing to prevent freezer burn.
- Frozen pancakes can be stored for up to 2-3 months without compromising quality.
Reheating frozen pancakes:
- Oven: preheat your oven to around 350°F (175°C), and place the frozen pancakes on a baking sheet. Heat for about 10 minutes until they're warm and slightly crisp.
- Toaster: pop your pancakes in the toaster on a low setting. This is a quick way to achieve that crispy edge.
- Microwave: while not the crispiest method, the microwave works for a speedy reheat. Cover the pancakes with a damp paper towel to prevent them from drying out. Heat for 20-30 seconds per pancake.
- Pan: to make the crispiest reheated pancakes, you can warm them up in a buttered or oiled skillet. Cook until they're heated through and slightly browned.
FAQs
Have a question? You may find your answer here! Feel free to ask questions in the comments section at the bottom of this article.
Absolutely! Dried cranberries can be a great substitution if fresh or frozen ones aren't available. Just keep in mind that dried cranberries are sweeter and less tart than fresh ones, so the flavor profile will be slightly different. You can rehydrate dried cranberries by soaking them in warm water or orange juice before using them in the recipe.
The ideal griddle or pan temperature is medium-low to medium. You want to cook the pancakes slowly to ensure they cook through evenly and develop that coveted golden brown color without burning. If your pancakes are browning too quickly, reduce the heat a bit.
You can easily add sweetness by adding sugar in the recipe. If you like your pancakes on the sweeter side or aren't using maple syrup, add granulated sugar or brown sugar to the batter before cooking.
Yes and no. You can combine the wet ingredients together and store in the refrigerator. The dry ingredients should be combined separately and stored at room temperature. Whisk them together to make the batter right before cooking.
More fresh cranberry recipes to try:
- Spiced pumpkin cranberry bread
- Chocolate cranberry pecan clafoutis
- Baked apples and pears with cranberries and pecans
Here are ten of our favorite fresh cranberry recipes that aren't cranberry sauce to try!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Cranberry pancakes with buttermilk and cinnamon
Ingredients
- 1 cup low fat buttermilk
- 1 cup all-purpose flour
- 1 large egg
- ¼ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¾ cup fresh cranberries
- 4-6 tablespoon butter
- Butter, warm maple syrup and cranberry sauce for serving
Instructions
- In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.1 cup low fat buttermilk, 1 cup all-purpose flour, 1 large egg, ¼ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, 1 teaspoon baking soda, ¾ cup fresh cranberries
- Melt 2 tablespoon of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.4-6 tablespoon butter
- Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. (see photos for reference)
- Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
- Continue to cook the pancakes until the batter is gone, adding 2 tablespoon butter to your pan between each batch.
- Serve with butter, warm maple syrup, and cranberry sauce (optional). Enjoy!Butter, warm maple syrup and cranberry sauce for serving
Notes
- Buttermilk swap: No buttermilk on hand? No problem. Create your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes, and you've got a DIY buttermilk substitute. It will be thinner than buttermilk, so the flour amount may need to be adjusted.
- Adjust the sweetness: The recipe does not include sugar, but if you like sweeter pancakes or are NOT using maple syrup, feel free to adjust the sweetness level to your liking. Add granulated sugar or brown sugar to the mixture before cooking.
- Keep them warm: If you're making a big batch and want to keep the pancakes warm while you cook the rest, preheat your oven to a low temperature (around 200°F or 93°C) and place cooked pancakes on a baking sheet inside to keep them warm before serving.
- Perfect pancake size: Use a ¼ cup measuring cup or ladle to portion out your pancake batter. Your pancakes should be small, about 4" in diameter. This ensures evenly sized pancakes that cook at the same rate.
- Don't overmix: The key to fluffy pancakes is to avoid over mixing the batter. It's totally okay if there are a few lumps left; over mixing can lead to tough pancakes.
- Add-ins: go ahead and add orange zest, chopped nuts, or chocolate chips to the batter before cooking! Or swap the cinnamon for pumpkin pie spice.
- Frozen cranberries: Yep, frozen cranberries are great in this recipe! They will need to be thawed before adding to the batter to cook.
- Make ahead: Combine the wet ingredients in one bowl and the dry ingredients in another the night before breakfast time. Them combine right before cooking!
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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epressurecooker
Looks delish.
Rachel @ Simple Seasonal
Num num num! Perfect for Christmas morning. You got me with buttermilk and butter, plus the cranberries... AWESOME! And really, is there any other way to eat pancakes other than fried in butter??
Patricia Bozeman
ha! I know! If you're gonna do pancakes, do them right!
jacquie
books and food.
Neli @ Delicious Meets Healthy
These pancakes look wonderful!! What a great breakfast recipe for the Thanksgiving weekend!
Patricia Bozeman
Thanks so much Neli!
Claudia | Gourmet Project
I think I just found my christmas breakfast recipe 🙂
Patricia Bozeman
Awesome! Let me know how they turn out!
Sandra Watts
If I won, I would change my pants, well because I would need to after that. It would make for a nice Christmas that is for sure! Thanks for the chance.
Patricia Bozeman
ha!
choclette
I think I want a great big plate of these RIGHT NOW. You had before I even got to the cinnamon spiced bit - happy days 🙂
Patricia Bozeman
Thanks so much! Droolworthy aren't they?
recipesfromapantry
Can we please be friends so I can come round for a few of these for breakfast?
Patricia Bozeman
Haha! You bring the mimosas!
Ali @ Home & Plate
These look amazing and I think I would eat the whole batch which means I'd have to make a second batch for the boys in my house. This is the perfect fall and winter Saturday morning breakfast.
Patricia Bozeman
Ha! Well, they are very small pancakes. Not tough to eat a whole batch of these!
Becky
So...random...I wanted to tell you I've posted about your blueberry torte brownies you cooked up for me. Just FYI. 😉
Patricia Bozeman
Ha! Holy cow that was AGES ago!
Marisa Franca @ All Our Way
Well, we are looking for changes in our breakfast roster and this would be ideal. Yummy pancakes to start my day. That certainly is a win-win for me.
Patricia Bozeman
Great Marisa! Let me know if you give them a try!
Sarah
OMG I need these pancakes in my life ASAP! These are perfection!
Patricia Bozeman
Awesome! Thanks Sarah!
Kelly Hutchinson
I would never have thought to pair cranberries with pancakes! These look amazing!
Patricia Bozeman
Thank you Kelly!
Razena | Tantalisemytastebuds.com
This is a lovely idea to use the fresh cranberries I have. Looks delicious too!
Patricia Bozeman
Thank you Razena!
jessicanwood
I love Food Blogger Pro! Such an awesome community and so many helpful resources. And who doesn't love Amazon?!
Patricia Bozeman
I know! FBP totally rocks. I love the support in the forums. 🙂
shockinglydelicious
GREAT giveaway! That would cover me!
Patricia Bozeman
Thanks!
maryann1574
Looks so delish! And the gift card? Amaze-balls!
Patricia Bozeman
Thanks Maryann!
Angi
GIVE ME ALL THE CRANBERRIES. Seriously, I could skip all the turkey and stuffing and potatoes and just go straight for the cranberries at Thanksgiving. And the yams. But mostly the cranberries. These look delicious, I never would have thought to put them in pancakes!
Regarding the $650, I'd like to say I would just buy a whole bunch of yarn but I'd probably end up being responsible and using it for Christmas gifts. 😉
Patricia Bozeman
Angi! I KNOW, RIGHT?! The cranberries are totally my favorite too. The turkey can stay or go, but the cranberries..... just the best.
Becca from ItsYummi.com
What beautiful pancakes! As for the giveaway, I need a computer SO badly. This would help pay for it!
Patricia Bozeman
Oh my gosh ME TOO BECCA! I'd love a new computer. 🙂
Ramona @ The Merchant Baker
So I was thinking about ideas for holiday pancakes this morning, deciding between cranberry/orange and some other ideas...and shazam! Here are some delicious cranberry pancakes! Now, if it could only work like that when it's time for breakfast...like, just think and you shall receive? These look delish Trish!
Patricia Bozeman
Ha! I wish!
karla
Trish, it's decided! Your "super slutty" pancakes are for breakfast Black Friday while I clean up the site of the armageddon, aka the kitchen. Thanks!
Patricia Bozeman
Awesome Karla! I'd love to hear how you like them!
Erin Williams
these pics are seriously making me hungry! yum!
Patricia Bozeman
Ha! Thanks Erin!
officialfff
I just bought some cranberries. I was going to juice them but this sounds like so much more fun!
Patricia Bozeman
Thanks Beth! These are so good on a Weekend morning!
Lindsey (LouLouBiscuit)
These look super tasty, Trish! I love this use of cranberries! I've got my bag in the fridge now, just waiting to be sugared, or pancaked, or custardized. There are way too many options, and I want to try them all! Woohoo for giveaway day!
Patricia Bozeman
Thanks Lindsey! Oooooh sugared cranberries. So good!
SisAdventures
Yum! These pancakes would be perfect on a cool fall morning! With a gift card, I'd start Christmas shopping and buy a few surprises for me!
Patricia Bozeman
Thanks! I need to start Christmas shopping too!
Cadry's Kitchen
Cool giveaway! A $650 gift card would go a long way towards buying Christmas gifts this season. 😀
Patricia Bozeman
Yes it would! Thanks for entering!
Christine
I'm such a novice with pancakes that I was thrilled to learn that the cranberries go IN the batter, not just on top. Honestly I would use part of the gift card to join Food Blogger Pro before they close the doors. The rest? Photoshop.
Patricia Bozeman
Ha! Yes, DEFINITELY in the batter. Just like blueberry pancakes. 🙂