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Orange Cranberry Pancakes Recipe

Orange Cranberry Pancakes are soft, fluffy pancakes made with fresh orange zest, orange juice, and tart cranberries. The citrus adds a bright, refreshing flavor, while the cranberries bring little bursts of tanginess to every bite.
This easy pancake recipe comes together with simple pantry ingredients and is ready in about 25 minutes. Serve the pancakes warm with maple syrup, a little butter, or fresh orange slices for a cheerful breakfast or weekend brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 11 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Zester or fine grater
  • 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 milk
  • ¼ cup fresh orange juice
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 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
 

  • Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Combine the Wet Ingredients: In a separate bowl, whisk the egg, milk, orange juice, melted butter, vanilla extract, and orange zest until smooth.
  • Prepare the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are fine; avoid overmixing, which can make the pancakes dense.
  • Add the Cranberries: Fold the chopped cranberries into the batter, distributing them evenly. If using frozen cranberries, add them straight from the freezer to help prevent excess color from bleeding into the batter.
  • Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter or oil. Allow it to heat before adding the batter.
  • Cook the Pancakes: Pour about ¼ cup of batter onto the 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: Flip each pancake carefully and cook for another 1–2 minutes, until golden brown and cooked through. Adjust the heat if the outside browns too quickly.
  • Serve Warm: Transfer the pancakes to a plate and repeat with the remaining batter, lightly greasing the skillet as needed. Serve warm with maple syrup, butter, or fresh orange slices.

Notes

  • Fresh or frozen cranberries: Both work well. Roughly chop fresh cranberries for a more even distribution throughout the pancakes.
  • Adjust the sweetness: Cranberries are naturally tart, so add another tablespoon of sugar if you prefer sweeter pancakes.
  • Avoid overmixing: Stir the batter only until the dry ingredients are moistened to keep the pancakes tender.
  • Check the batter: If it seems too thick, add milk one tablespoon at a time. If it is too thin, stir in a little extra flour.
  • Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a skillet, toaster, or microwave.