December 12, 2019

Whole wheat cranberry pancakes

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!

For this recipe I've combined two of my kids' favorite things -- cranberries and pancakes! This time of year I'm always grabbing up as many bags of fresh cranberries as I can while they are available. And, pancakes are always a hit in our house! Whole wheat pancakes can be tricky sometimes though. Too dry or thick... but these ones turn out fluffy and not too heavy! The little bursts of fresh cranberry add brightness and contrast to an otherwise sweet breakfast. A little cinnamon in the batter also brings the smell and taste of the holidays to your table.

These pancakes are terrific for a holiday breakfast or a winter weekend breakfast. The whole wheat makes them more filling. You can dust them with a little powdered sugar to give a "snow" effect as well to make them extra festive! I like to serve these with an extra sprinkle of cinnamon and a good drizzle of real maple syrup. Sausage or bacon are always a bonus, too.

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!


Yield: 4 servings (About 10 pancakes)

Whole Wheat Cranberry Pancakes

Whole Wheat Cranberry Pancakes

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!

ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 4 tablespoons unsalted butter, melted, plus more for greasing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup roughly chopped fresh cranberries

instructions:

How to cook Whole Wheat Cranberry Pancakes

  1. In a large bowl, whisk together the all-purpose flour through salt.
  2. In a medium bowl or large glass measuring cup, whisk together the milk through vanilla extract.
  3. Stir the wet ingredients into the dry until just combined. Fold in the cranberries.
  4. Heat a griddle pan or large cast iron skillet over medium heat. Pour batter 1/4 cup at a time, spacing the pancakes at least an inch apart. When the pancake is golden and starting to bubble, flip and continue to cook until golden and cooked though.
  5. Repeat until all batter is used. Serve with maple syrup and an extra sprinkle of cinnamon, if desired.
Created using The Recipes Generator

I hope you give these cranberry pancakes a try!

Fluffy and hearty whole wheat pancakes are studded with tart fresh cranberries for a delicious fall or winter breakfast!

5 comments:

  1. Fluffy and hearty with fresh cranberries...they sound really wonderful and would be perfect for the breakfast during holiday season.

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  2. Like you, I also buy up bags of fresh cranberries when I can get my hands on them. This seems like a perfect use for them. I especially love that these pancakes are whole wheat!

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  3. Love the idea of this -- what neat, seasonal flavors. Speaking of which, Happy Holidays!

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  4. My husband likes pancakes at least once a week. These will be a wonderful new pancakes that I know we'll enjoy! Happy Holidays to you and your family!

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  5. Dear Amy, hope you and your family had a wonderful start to the New Year! These pancakes look like they would be a terrific breakfast treat all throughout winter - a sprinkling of cinnamon and/or powdered sugar sounds good, as does a side of sausage or bacon!
    Happy & Healthy New Year!
    Andrea

    ReplyDelete

I love to hear from you!