Cranberry Orange Pancakes
Light and fluffy buttermilk pancakes are flavored with fresh chopped cranberries and orange zest and topped with an amazing fresh cranberry orange rum syrup! The perfect Christmas breakfast!
Ingredients
Original Buttermilk Pancakes
- 3 cups all purpose flour
- 3 Tablespoons white sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter melted
- Add: 3/4 cup chopped fresh or frozen cranberries and 2 Tablespoons Orange Zest
Syrup
- 2 cups fresh cranberries
- 1 cup orange juice
- 1 1/4 cup light corn syrup
- 2 teaspoons rum extract
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wire whisk blend till smooth but do not over stir. Add in cranberries and orange zest now for cranberry orange pancakes. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Syrup
- In a medium sauce pan combine cranberries, orange juice, light corn syrup and rum extract. Bring to a low boil and simmer until cranberries have popped and are soft.
- Using a metal strainer over a small bowl pour cranberry mixture. Gently push back and forth over metal mesh strainer to allow all the juices to flow into the bowl beneath. Discard cranberry pulp and refrigerate cranberry orange syrup until ready to serve.
Video
Notes
Cook and Prep time does not include syrup.
Nutrition
Serving: 2pancakesCalories: 343kcalCarbohydrates: 64gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 63mgSodium: 614mgFiber: 2gSugar: 36g
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