Cranberry orange pancakes are a bright and zesty breakfast treat that brings a touch of festive flavor to your morning table. These fluffy pancakes are packed with the tangy sweetness of fresh or dried cranberries and infused with the citrusy aroma of orange zest and juice. Perfect for a cozy weekend brunch or a holiday breakfast, they’re a delightful combination of tart and sweet flavors that pair beautifully with maple syrup or a dusting of powdered sugar.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or dried cranberries (chopped if large)
- Zest of 1 orange
- 3/4 cup orange juice
- 1/2 cup milk (or plant-based milk)
- 1 egg
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- Maple syrup or powdered sugar, for serving
Instructions:
- Prepare the Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the cranberries and orange zest.
- Combine Wet Ingredients: In a separate bowl, whisk together the orange juice, milk, egg, and melted butter.
- Mix the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
- Heat the Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden brown.
- Serve: Stack the pancakes on a plate and drizzle with maple syrup or dust with powdered sugar. Garnish with additional orange zest or cranberries, if desired.
These cranberry orange pancakes are a refreshing twist on a breakfast classic, bringing a pop of color and flavor to brighten your day!
