Orange Pancakes with Cranberry Syrup. I told you I wasn’t done with cranberries yet.
This idea was one that my brother and I came up with during Thanksgiving. Or, rather after Thanksgiving, as we were discussing what to do with leftovers.
Orange and cranberry were on my mind and the thought of pancakes with cranberry syrup sounded so good. But would it work? Would it live up to the expectations in my head?
Well, let me tell you. Oh. My. Yummy.
I was so excited even as I was cooking the pancakes because I could smell the orange in them! And then, joy of joys! They tasted just as good as they smelled! And then I added the cranberry syrup!
I could go on and on just gushing about the deliciousness of these pancakes. I really could give you a string of adjectives to describe them and probably make you roll your eyes. Actually, when I made and tried these, my kids got sick of me saying how good they were. Since I already drove them crazy, I won’t do it to you.
The syrup itself is pretty thin, but flavorful. Just a bit goes a long way! And the pancakes and syrup are perfected, of course with just a dollop of whipped cream. If you’re looking for a holiday breakfast, definitely try these Orange Pancakes with Cranberry Syrup.
*I used the juice from 2 oranges, which ended up being a bit more than 3/4 cup, and then I filled in buttermilk to make 1 1/2 cups total liquid.
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- pinch on cinnamon
- zest of 1 orange
- 3/4 cup orange juice*
- 3/4 cup buttermilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- In medium bowl, whisk together flours, baking soda, baking powder, salt, cinnamon and orange zest.
- In separate bowl, combine orange juice, buttermilk, oil, vanilla and eggs until well mixed.
- Add dry ingredients into wet and mix just until combined.
- Heat griddle over medium-low heat and then grease with cooking spray.
- Cook by placing about 1/4 cup of batter on the griddle and cook for about 5-7 minutes, flipping when golden on the bottom.
- Serve with cranberry syrup and whipped cream.
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 1 cup water
- Pour and mix all ingredients in a medium saucepan over medium heat.
- Bring to a boil, then reduce heat and simmer for about 15 minutes until the cranberries start to fall apart.
- Strain the syrup into a bowl to cool and discard the berries.
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Pancakes are my favorite breakfast/brunch. I have never tried orange pancakes before but these sound amazing so I will definitely make them 🙂