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Cranberry Orange Pancakes with Cranberry Maple Syrup

Fluffy buttermilk pancakes bursting with sweet, tangy, cranberries and a hint of orange, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

PANCAKES:

  • 1 1/2 c. all-purpose flour
  • 2 T. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. buttermilk
  • 1 lg. egg
  • 2 T. butter melted
  • 1 tsp. orange zest
  • 1 tsp. vanilla extract
  • 1 c. fresh or frozen cranberries thawed

Cranberry-Maple Syrup:

  • 3/4 c. pure maple syrup
  • 1 c. fresh or frozen cranberries divided
  • 1 T. unsalted butter

Instructions

  • PANCAKES: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, melted butter, orange zest, and vanilla in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
  • Pour 1/4 cup batter for each pancake onto a lightly buttered hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with warm Cranberry-Maple Syrup.
  • CRANBERRY MAPLE SYRUP: Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer for 3 minutes or until cranberries pop. Crush cranberries in a saucepan using a spatula. Stir in the remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Pour over pancakes.