Description
A delightful breakfast pancake recipe featuring tart cranberries and sweet orange zest, perfect for any brunch gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, chopped
- Zest of 1 orange
Instructions
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in chopped cranberries and orange zest until evenly distributed.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2 minutes until golden brown.
- Serve hot with maple syrup or your favorite toppings.
Notes
For best results, let your buttermilk and egg come to room temperature before using. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 175
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg