Cranberry Jewel Pancake Recipe

Cranberry Jewel Pancake Recipe

Posted on November 25, 2014

Fresh cranberries are really only available a few weeks out of the year which is a real shame because I just love the tart flavor they give dishes. Plus, their bright maroon color is hard to match. So during the few weeks where they are available, I try my hardest to shove them in all kinds of baked goods and treats.

The trick to making these pancakes work is to not just toss fresh cranberries into a pancake batter. They won’t break down in time and you’ll end up with weird, chewy, raw cranberries in your pancakes.

Instead, take the time to cook down the cranberries with a little water, sugar, and cinnamon. Just cook these over medium heat for a few minutes until the berries start to break down.

You don’t want them to turn to complete mush. They should be whole cranberries still.

Then mix together a basic pancake recipe with a Confetti mixing bowl from Zak Designs.

I kept this version pretty simple since a lot of the flavor comes from the cranberries. Once the dry ingredients are combined, stir in the wet stuff and then gently fold in the cooked cranberries.

Very important: Make sure your cranberry mixture cools before you stir it into the batter!

To cook the pancakes, melt some butter in a large skillet or on a griddle and then ladle on some batter. I like to use about 1/3 cup of batter per pancake. Let the pancake cook until bubbles start form on the surface and the edges start to firm up a bit. Then give it a flip!

Serve these beauties while warm with lots of butter and syrup. When you bite into them they will be beautifully studded with little cranberry jewels!

Cranberry Jewel Pancake Recipe Instructions

cranberry pancakes recipe

Prep Time: 30 minutes

Yield: 6 medium pancakes

Cooking Directions

  • 2 cups fresh cranberries
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • Butter, for cooking
  • Maple syrup
  1. In a small saucepan, combine cranberries, water, sugar, and cinnamon. Bring to a simmer over medium heat and cook until cranberries start to break down, 3-4 minutes. Then remove from heat and let the mixture cool
  2. In a mixing bowl, stir together flour, sugar, baking soda, baking powder, and salt. Then stir in milk, eggs, and melted butter.
  3. Once batter is together, stir in the cooked (and cooled) cranberry mixture.
  4. Heat a large skillet or griddle over medium heat. Melt a little butter in the pan or spray with nonstick spray.
  5. Ladle in pancakes using a 1/3 cup measurement per pancake. Let the pancake cook until bubbles form on the surface and the edges firm up. Then flip and cook pancake for a minute on the second side.
  6. Serve pancakes while warm with extra butter and syrup.
  • NOTE: If you notice that the batter is too thick, feel free to add a drizzle of extra milk to thin out the batter a bit.
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