We can’t resist kicking off our mornings with a burst of flavor and our Cranberry Orange Pancakes deliver just that. These fluffy stacks blend tart cranberries with zesty orange for a fresh twist on a breakfast classic making them ideal for holiday brunches or lazy weekends.
As food lovers we’ve perfected this recipe to bring seasonal vibes to your table. It’s simple yet impressive ensuring you’ll impress family and friends while enjoying a nutritious start to the day.
Ingredients
In our Cranberry Orange Pancakes recipe, we source high-quality ingredients to capture the tart burst of cranberries and the zesty brightness of oranges, ensuring a flavorful and nutritious breakfast.
To prepare these pancakes, gather the following ingredients in the order we use them. We’ve noted any prep specifics for accuracy:
- All-purpose flour (2 cups): Sifted to ensure a light, fluffy texture.
- Baking powder (2 teaspoons): Fresh for optimal rise and fluffiness.
- Granulated sugar (¼ cup): Adds a subtle sweetness to balance the tartness.
- Salt (½ teaspoon): Enhances overall flavor without overpowering.
- Large eggs (2): Beaten lightly before adding for even incorporation.
- Milk (1 ½ cups): Use whole milk for creaminess, or substitute with almond milk for a dairy-free option.
- Fresh orange zest (1 tablespoon): Grated from 1-2 oranges for vibrant citrus aroma.
- Fresh orange juice (¼ cup): Squeezed from the same oranges for authentic tang.
- Fresh cranberries (1 cup): Chopped roughly for even distribution in the batter.
- Unsalted butter (2 tablespoons, melted): Plus extra for greasing the pan, melted just before mixing.
| Nutrient | Per Serving (2 pancakes) | Daily Value % |
|---|---|---|
| Calories | 250 | 13% |
| Protein | 6g | 12% |
| Carbohydrates | 35g | 13% |
| Fiber | 2g | 8% |
| Vitamin C | 15mg | 17% |
Required Tools and Equipment
To prepare our Cranberry Orange Pancakes successfully, we rely on essential tools and equipment that ensure efficiency and precision in the kitchen. These items help us mix ingredients smoothly, cook evenly, and achieve that perfect golden-brown finish. Below, we break down the key tools in the order they might be used, making your cooking process straightforward and enjoyable.
Essential Kitchen Tools
We recommend gathering these core tools before starting:
- Large mixing bowl: For combining dry ingredients like flour and baking powder; ensures even blending without spills.
- Medium mixing bowl: Used for wet ingredients such as eggs, milk, and orange juice; helps keep mixtures separate until ready to combine.
- Whisk: Ideal for beating eggs and incorporating air into the batter for fluffy Cranberry Orange Pancakes.
- Measuring cups and spoons: Accurate for measuring flour, sugar, and liquids; precise measurements are crucial for the recipe’s balance of tart cranberries and zesty orange.
Cooking and Prep Equipment
Once ingredients are prepped, these tools take center stage:
- Zester or fine grater: Essential for zesting fresh oranges, releasing their vibrant citrus oils that enhance the pancakes’ flavor profile.
- Cutting board and sharp knife: For chopping fresh cranberries; this step adds a burst of tartness, so a stable board prevents slips.
- Non-stick griddle or skillet: Heats evenly for cooking pancakes to a golden crisp; we prefer one with a 12-inch diameter for batch cooking.
- Spatula: A flexible, heat-resistant one for flipping pancakes gently; prevents breakage and ensures even browning on both sides.
By having these tools ready, we streamline our workflow and focus on creating delicious, nutritious Cranberry Orange Pancakes that impress every time.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through preparing our flavorful Cranberry Orange Pancakes step by step. These instructions ensure a seamless process for creating light, fluffy pancakes bursting with tart cranberries and zesty orange flavors.
Prep
Before we begin cooking, let’s prepare our ingredients to streamline the process and enhance flavors. Start by zesting one large orange to yield about 1 tablespoon of fresh orange zest, then juice the same orange to get ¼ cup of juice—be sure to remove any seeds for a smooth batter. Next, rinse and chop 1 cup of fresh cranberries into small pieces on a cutting board using a sharp knife; this step helps distribute the tartness evenly. In separate bowls, measure out 1½ cups of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of salt—these dry ingredients form the base of our batter.
Make the Batter
With our ingredients prepped, we mix the batter to achieve the perfect consistency for our Cranberry Orange Pancakes. In a large mixing bowl, whisk together the dry ingredients: 1½ cups of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of salt until well combined—this ensures even rising and sweetness. In a medium bowl, beat 1 large egg, then stir in 1¼ cups of milk, the ¼ cup of fresh orange juice, 1 tablespoon of orange zest, and 2 tablespoons of melted unsalted butter for a tangy, moist blend. Gradually pour the wet mixture into the dry ingredients and gently fold with a whisk or spatula until just combined—avoid overmixing to prevent tough pancakes. Finally, fold in the 1 cup of chopped cranberries for bursts of tart flavor throughout our batter.
Cook the Pancakes
Now we bring our batter to life on the griddle for golden-brown Cranberry Orange Pancakes that impress. Heat a non-stick griddle or skillet over medium heat and lightly grease it with 1 teaspoon of unsalted butter or oil—test readiness by sprinkling a few water droplets; they should sizzle. Using a ¼-cup measure, scoop and pour the batter onto the hot surface to form 4-inch circles, spacing them about 2 inches apart for even cooking. Cook each pancake for 2 to 3 minutes until bubbles form on the surface and the edges set, then flip with a flexible spatula and cook for another 1 to 2 minutes until golden and cooked through—adjust heat as needed to avoid burning. Repeat with the remaining batter, yielding about 8 to 10 pancakes based on size.
Serve
To finish, we plate our Cranberry Orange Pancakes for a visually appealing and nutritious breakfast. Stack 2 to 3 warm pancakes on each plate and drizzle with 1 to 2 tablespoons of maple syrup or a dollop of yogurt for added creaminess. Garnish with extra fresh orange zest and a few whole cranberries for a pop of color and flavor—serve immediately to enjoy the soft texture and vibrant taste, making this a wholesome choice for holiday brunches or weekend mornings.
Make-Ahead Instructions
We understand that busy mornings call for smart preparation, so we’re sharing our expert tips for making Cranberry Orange Pancakes ahead of time without sacrificing their fluffy texture or vibrant flavors. This approach lets you enjoy a nutritious, holiday-inspired breakfast with minimal effort.
Preparing Ingredients in Advance
To streamline your routine, we recommend prepping key components the night before:
- Zest and Juice the Orange: Use a zester or fine grater to obtain 1 tablespoon of fresh orange zest and ¼ cup of juice. Store them separately in airtight containers in the refrigerator to preserve their zesty aroma and bright taste.
- Chop the Cranberries: Finely chop 1 cup of fresh or frozen cranberries. Place them in a sealed bag or container and refrigerate to maintain their tart crunch.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of salt. Cover the bowl with plastic wrap and store it at room temperature for up to 24 hours.
Making and Storing the Batter
For the full batter, we advise preparing it partially ahead to keep the pancakes light and airy:
- Combine Wet Ingredients: In a medium bowl, whisk together 2 eggs, 1 ½ cups of milk, the prepared orange zest and juice, and 2 tablespoons of melted unsalted butter until smooth.
- Mix Batter: Gently fold the wet ingredients into the dry ingredients from the previous step until just combined—avoid overmixing to prevent tough pancakes. Stir in the chopped cranberries last for even distribution.
- Store Properly: Transfer the batter to an airtight container and refrigerate for up to 12 hours. This keeps the flavors fresh while allowing the ingredients to meld, resulting in even more pronounced cranberry and orange notes.
Storage and Reheating Tips
Proper storage ensures your Cranberry Orange Pancakes retain their golden-brown appeal and nutritional value. Here’s a quick breakdown:
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigerated Batter | Up to 12 hours | Maintains freshness and prevents oxidation, preserving 15mg of Vitamin C per serving. |
| Cook and Refrigerate Cooked Pancakes | Up to 2 days | Keeps protein at 6g per serving and allows for quick reheating without sogginess. |
| Freeze Cooked Pancakes | Up to 2 months | Locks in flavors for long-term storage, making it ideal for holiday meal prep. |
When you’re ready to serve, reheat refrigerated pancakes on a non-stick griddle over medium heat for 1-2 minutes per side or use a toaster for 1 minute. For frozen pancakes, thaw in the refrigerator overnight and reheat as above. Always add garnishes like maple syrup or extra orange zest right before serving to enhance the sensory experience with their sweet-tart burst.
Conclusion
We’ve loved sharing this Cranberry Orange Pancake recipe as it’s a simple way to brighten your mornings with fresh flavors. It’s perfect for creating memorable brunches that feel special yet effortless.
Give it a try and make it your go-to for seasonal gatherings—we’re confident it’ll become a favorite in your kitchen too.
Frequently Asked Questions
What are the key ingredients for Cranberry Orange Pancakes?
The main ingredients include all-purpose flour, baking powder, granulated sugar, salt, eggs, milk, fresh orange zest and juice, chopped cranberries, and melted unsalted butter. These combine to create a tart, zesty flavor that’s perfect for breakfast.
What tools do I need to make Cranberry Orange Pancakes?
You’ll need a large mixing bowl, medium mixing bowl, whisk, measuring cups and spoons, zester or fine grater, cutting board and sharp knife, non-stick griddle or skillet, and a flexible spatula. These ensure smooth mixing and even cooking for great results.
How do I prepare Cranberry Orange Pancakes step by step?
Start by zesting and juicing the orange, then chopping cranberries. Mix dry ingredients in one bowl and wet in another, combine them, and fold in cranberries. Cook on a preheated griddle until golden-brown, flipping once. Serve with garnishes like maple syrup and yogurt for a delicious finish.
Can I make Cranberry Orange Pancakes ahead of time?
Yes, prep ingredients like zest, juice, and chopped cranberries the night before. Mix dry ingredients in advance, but prepare batter fresh for fluffiness. Store batter in the fridge for up to 24 hours or freeze cooked pancakes; reheat in a skillet or oven, adding garnishes just before serving.
What is the nutritional information for Cranberry Orange Pancakes?
Each serving of two pancakes has about 250 calories, 6g of protein, and 15mg of Vitamin C. They’re a nutritious option with seasonal flavors from cranberries and oranges, providing a wholesome start to your day without sacrificing taste.