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Cranberry Orange Pancakes Recipe

Cranberry Orange Pancakes are fluffy, tender, and filled with the bright flavor of fresh orange and tart cranberries. Orange zest and juice add a light citrus taste, while chopped cranberries bring a pleasant tangy contrast to the sweet pancake batter.
These homemade pancakes are easy to prepare with everyday ingredients and make a lovely breakfast for fall and winter mornings. Serve them warm with maple syrup, butter, or a little powdered sugar for a simple weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Fine grater or citrus zester
  • Nonstick skillet or griddle
  • Spatula

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup fresh orange juice
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated orange zest
  • ¾ cup fresh or frozen cranberries roughly chopped
  • Butter or neutral oil for cooking

Instructions
 

  • Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
  • Mix the Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, orange juice, melted butter, vanilla extract, and orange zest until smooth.
  • Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. A few small lumps are fine, so avoid overmixing.
  • Fold in the Cranberries: Add the chopped cranberries to the batter and fold gently until evenly distributed. If using frozen cranberries, add them directly without thawing.
  • Heat the Skillet: Place a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil and allow it to warm evenly.
  • Cook the Pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
  • Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through. Adjust the heat as needed to prevent the outside from browning too quickly.
  • Serve Warm: Transfer the cooked pancakes to a serving plate and repeat with the remaining batter. Serve warm with maple syrup, butter, or fresh orange slices.

Notes

Orange zest: Use only the orange outer peel and avoid the bitter white pith underneath.
Adjust the sweetness: If you prefer sweeter pancakes, increase the sugar by 1 tablespoon or use sweetened dried cranberries instead.
Batter consistency: If the batter is too thick, add a little buttermilk. If it is too thin, mix in a small amount of flour.
Avoid overmixing: Stir just until the ingredients come together to keep the pancakes light and tender.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.