These delicious pancakes are made with dried (or fresh) cranberries and a combination of flour and cornmeal. Orange zest and juice flavors these wonderful fall pancakes. Add these to your family’s holiday breakfast menu. If you use fresh cranberries, chop them and toss them with extra sugar.
Recipe Tip
For even fluffier pancakes, separate the eggs and beat the whites into stiff peaks in a separate bowl; fold the egg whites into the batter just before cooking.
PrintCranberry Cornmeal Pancakes
Cranberry pancakes get flavor and texture from the orange juice and cornmeal. Make them with fresh or dried cranberries.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 6 to 8 servings 1x
- Category: Pancakes and Waffles, Cranberries
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal*
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- Dash salt
- 2 large eggs
- 6 ounces thawed orange juice concentrate (about 2/3 cup)
- 2 teaspoons finely grated orange zest, optional
- 1 cup milk
- 4 tablespoons melted butter
- 1 cup sweetened dried cranberries (or use 1 cup of fresh chopped cranberries mixed with 3 tablespoons sugar)
Instructions
- If using fresh chopped cranberries, toss in a bowl with 3 tablespoons of sugar and set aside.
- Combine the flour, cornmeal, baking powder, sugar, baking soda, and salt. Whisk or stir to blend the dry ingredients thoroughly.
- In another bowl, beat the eggs with the orange juice concentrate, orange zest, milk, and melted butter.
- Stir wet ingredients into the dry ingredients until blended; fold in cranberries.
- Coat a skillet or griddle with oil and then place it over medium low heat.
- Measure about 1/4 cup of batter for each pancake; spread gently to a round shape in the skillet.Cook for about 1 to 1 1/2 minutes on each side.
Notes
*Use stone-ground cornmeal for even more texture.
