Homemade Cranberry Sauce Pancakes Recipe
Introduction
Looking for a delicious way to use up leftover cranberry sauce? These homemade cranberry sauce pancakes are a delightful twist on a breakfast classic. They’re quick to make, infused with festive flavors, and perfect for a cozy morning treat.
Ingredients
- 1.5 cups all-purpose flour (King Arthur all-purpose)
- 1/2 cup dried cranberries (chopped slightly for even distribution)
- 3/4 cup jellied cranberry sauce (Ocean Spray works perfectly)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 tbsp melted butter (cooled slightly)
- 4 tbsp maple syrup (pure, not pancake syrup)
- 1/2 tsp salt
- 1/2 cup heavy cream (cold)
Instructions
- Step 1: Mash the jellied cranberry sauce with a fork to break it down slightly, then heat gently in a microwave for 30-45 seconds or in a small saucepan over low heat until warm and pourable. Pour it into a large bowl and stir in maple syrup, melted butter, and vanilla extract until combined. Let cool for 2-3 minutes, then whisk in the cold heavy cream. Set aside to cool to room temperature (about 5 minutes) to prevent scrambling eggs in the next step.
- Step 2: Once the cranberry mixture is at room temperature, whisk in the room temperature eggs until smooth. In another bowl, whisk together flour and salt. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until combined — the batter should be slightly lumpy. Fold in the chopped dried cranberries evenly.
- Step 3: Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles. Pour batter by 1/4-cup measures onto the griddle, leaving space between pancakes. Cook until bubbles appear on top and edges set (about 2-3 minutes), then flip carefully and cook the other side until golden brown (about 1 minute). Let the batter rest for a minute or two before cooking if possible.
- Step 4: Transfer pancakes to a warm plate and serve immediately. Top with butter and extra maple syrup if desired.
Tips & Variations
- Use whole berry cranberry sauce by warming and mashing it if jellied sauce isn’t available.
- Replace maple syrup with honey or agave syrup for a different sweetness.
- Substitute half of the flour with whole wheat for a heartier texture, or use a gluten-free flour blend if needed.
- Try adding dried cherries, blueberries, or raisins instead of dried cranberries for a twist.
- If pancakes brown too quickly but stay raw inside, lower the cooking heat to medium or medium-low due to sugar in cranberry sauce.
- Allow the melted cranberry sauce to cool before mixing with eggs to avoid scrambling.
- Mix batter just until combined to keep pancakes tender and fluffy.
Storage
Store pancakes in the refrigerator for up to 4 days. Layer with parchment or wax paper between them in an airtight container. To freeze, cool completely and layer with parchment paper in a freezer bag for up to 2 months. Reheat refrigerated pancakes in the microwave for about 30 seconds or warm in a toaster oven. From frozen, microwave for about a minute or toast straight from the freezer for a crisp edge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole berry cranberry sauce instead of jellied?
Yes, you can use whole berry cranberry sauce if you warm it gently and mash it to break down the berries for a smoother batter.
How do I prevent the pancakes from being tough?
Mix the batter just until the dry ingredients are incorporated; overmixing develops gluten and results in dense, rubbery pancakes.
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Homemade Cranberry Sauce Pancakes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Homemade Cranberry Sauce Pancakes offer a creative and delicious way to use leftover jellied cranberry sauce from the holidays. With a sweet-tart flavor, these pancakes bring a festive twist to breakfast, combining pantry staples into a fluffy, tender pancake perfect for any morning treat. Ready in under 35 minutes, they balance sweet and savory well and make a delightful addition to any brunch or weekend breakfast.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour (King Arthur all-purpose)
- 1/2 tsp salt
- 1/2 cup dried cranberries (chopped slightly for even distribution)
Wet Ingredients
- 3/4 cup jellied cranberry sauce (Ocean Spray works perfectly)
- 4 tbsp maple syrup (pure, not pancake syrup)
- 2 tbsp melted butter (cooled slightly)
- 1 tsp vanilla extract
- 1/2 cup heavy cream (cold)
- 2 large eggs (room temperature)
Instructions
- Prepare the Cranberry Base and Wet Ingredients: Mash the jellied cranberry sauce slightly with a fork and heat gently in the microwave for 30-45 seconds or on low heat in a saucepan until warm and pourable. Transfer to a large mixing bowl and stir in maple syrup, melted butter, and vanilla extract until fully combined. Allow the mixture to cool for 2-3 minutes to warm, not hot, then whisk in the cold heavy cream. Set aside and let cool to room temperature for about 5 minutes to prevent cooking the eggs in the next step.
- Combine Wet and Dry Ingredients: Once cooled, whisk in the room temperature eggs until the mixture is smooth. In a separate bowl, whisk together the flour and salt. Pour the cranberry-maple wet mixture into the dry ingredients and gently fold with a spatula just until combined; the batter should remain slightly lumpy to keep pancakes tender. Finally, fold in the chopped dried cranberries evenly without settling.
- Cook the Pancakes to Golden Perfection: Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles softly. Using a 1/4-cup measure, pour batter onto the griddle in batches, leaving space between pancakes. Cook for about 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 1 minute until golden brown. For best results, let the batter rest 1-2 minutes before cooking to improve rise and even cooking.
- Serve Warm: Transfer cooked pancakes to a warm plate and serve immediately while hot. Optionally, top with a pat of butter and drizzle extra maple syrup for added sweetness and richness.
Notes
- Use jellied cranberry sauce for a smooth batter; whole berry sauce can be used if warmed and mashed to break down chunks.
- Let the melted cranberry mixture cool before adding eggs to avoid scrambling them.
- Do not overmix the batter after adding flour to avoid tough pancakes; keep some lumps.
- Cook pancakes on medium to medium-low heat to prevent burning due to sugar content in cranberry sauce.
- Serve with savory sides like bacon, sausage, or eggs to balance sweetness.
- Store pancakes in the refrigerator up to 4 days with parchment paper between layers; freeze up to 2 months.
- Reheat refrigerated pancakes in the microwave for 30 seconds or toast frozen pancakes directly.
- Substitute heavy cream with milk, half-and-half, or buttermilk for variation in richness and flavor.
- Whole wheat flour can replace half of all-purpose flour for a heartier pancake; use gluten-free baking flour for gluten-free option.
- Maple syrup can be swapped with honey, agave syrup, or pancake syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: cranberry sauce pancakes, cranberry pancakes, leftover cranberry recipe, holiday breakfast, festive pancakes, jellied cranberry pancakes, breakfast pancakes
