Cranberry Orange Pancakes with Cranberry Syrup
Perfect small-batch egg-free cranberry-orange pancakes make three fluffy pancakes with fresh zest and a splash of orange juice for lift.
Servings: 1 person
Calories: 1193kcal
Cost: $1.58
Ingredients
- ⅔ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- pinch cinnamon
- 2 tablespoons vegetable oil
- ⅓ cup whole milk
- 2 tablespoons orange juice
- ¼ teaspoon vanilla extract
- ½ teaspoon orange zest
- ⅓ cup frozen cranberries chopped
Cranberry Syrup
- ⅓ cup frozen cranberries
- 1 tablespoons granulated sugar
- ⅓ cup pancake syrup
Instructions
- Make the pancake batter by stirring together the ⅔ cups all-purpose flour 1 tablespoon granulated sugar,2 teaspoons baking powder, and pinch cinnamon
- Then add in the 2 tablespoons vegetable oil, ⅓ cup whole milk, 2 tablespoons orange juice and ¼ teaspoon vanilla extract and mix well.
- Fold in the ½ teaspoon orange zest and ⅓ cup frozen cranberries.
- Then heat your pan over medium to low heat, add a heaping ⅓ cup of the batter to the center of the pan and cook for 2-3 minutes, then flip and cook for another 1-2 minutes, or until golden on both sides.
- Repeat with the other two pancakes.
- To make the ⅓ cup pancake syrup, add the ⅓ cup frozen cranberries, 1 tablespoons granulated sugar, and syrup to a saucepan.
- Cook over medium heat, stirring almost constantly, for about 5-7 minutes, smashing the cranberries against the sides of the saucepan once they are soft enough. This can be made at the same time as the pancakes, on a separate burner on the stove.
- Serve the pancakes with the syrup and enjoy!
Notes
Store any leftovers in an airtight container for up to 3-4 days in the fridge. Otherwise, freeze them.
Nutrition
Serving: 3pancakes | Calories: 1193kcal | Carbohydrates: 220g | Protein: 12g | Fat: 32g | Sodium: 988mg | Fiber: 4g | Sugar: 66g
