Fluffy Cranberry Orange Pancakes
Light, fluffy pancakes bursting with tart cranberries and bright orange zest. Perfect for holiday breakfasts or weekend brunch.
Equipment
- Mixing bowls
- Non-stick skillet
- Spatula
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 2 eggs large
- 1.5 cups buttermilk
- 0.25 cup melted butter
- 1 tsp vanilla extract
- 1 tsp orange zest zest of 1 orange
Add-ins
- 1 cup fresh or frozen cranberries do not thaw if frozen
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs with buttermilk, melted butter, vanilla extract, and orange zest.
- Gently fold wet ingredients into dry ingredients until just combined.
- Fold in cranberries carefully.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup batter per pancake onto skillet; cook 2–3 minutes until bubbles form and edges set. Flip and cook 2 more minutes.
- Stack pancakes, top with syrup, powdered sugar, or extra orange zest, and serve warm.
Notes
For extra fluffiness, separate egg whites and fold in whipped whites at the end.