These Cranberry Pancakes are the perfect fall breakfast treat, bursting with the tartness of cranberries and the sweetness of maple syrup. They're fluffy, flavorful, and sure to warm your heart on a crisp autumn morning.
Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup cranberries fresh or frozen. 1 egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. Maple syrup for serving.
Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the egg to a different bowl and whisk it. Then add the buttermilk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Add the cranberries to the pancake batter slowly while folding them in. Warm up a nonstick griddle or skillet over medium heat and use cooking spray or butter to rub it down a little. For every pancake, pour 1/4 cup of the batter onto the pan. When the pancake starts to bubble on top, flip it over and cook the other side until it's golden brown. Take the pancakes out of the pan and add maple syrup to them while they are still hot. Have fun with your fluffy, tasty cranberry pancakes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Ithaca Catholic Worker
