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Fluffy, buttermilk pancakes studded with tart cranberries and crunchy walnuts. A perfect festive breakfast to warm up a chilly morning, ready in under 30 minutes.
For 4 servings
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. This ensures the leavening agents are evenly distributed for a uniform rise.
In a separate medium bowl, whisk the buttermilk and egg together. Then, whisk in the melted butter and vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix; the batter should be lumpy.
Gently fold in the cranberries and chopped walnuts. Let the batter rest for 5 to 10 minutes. This allows the gluten to relax and the leavening agents to activate, resulting in fluffier pancakes.
Heat a non-stick griddle or large skillet over medium heat. Add a small amount of butter to grease the surface. The griddle is ready when a drop of water sizzles and evaporates quickly.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes on the other side, until golden brown. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.
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Fluffy, buttermilk pancakes studded with tart cranberries and crunchy walnuts. A perfect festive breakfast to warm up a chilly morning, ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 418.58 calories per serving with 12.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve the pancakes immediately while warm, with your favorite toppings such as maple syrup, extra butter, or a dollop of whipped cream.
Omit the walnuts or replace them with an equal amount of pumpkin seeds or sunflower seeds for a similar crunch.
Swap the cranberries for fresh or frozen blueberries, chopped apples, or mashed bananas for a different flavor profile.
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water), a plant-based buttermilk (1.5 cups soy or almond milk + 1.5 tbsp lemon juice), and vegan butter.
Replace half of the all-purpose flour with whole wheat flour or oat flour for a heartier, more fibrous pancake.
Cranberries are a powerhouse of antioxidants, particularly proanthocyanidins, which help combat free radical damage and support urinary tract health.
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that is beneficial for heart health and reducing inflammation.
The combination of cranberries and walnuts adds a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
A serving of three pancakes contains approximately 450-500 calories, depending on the exact ingredients used. This estimate does not include butter and syrup for serving.
They can be part of a balanced breakfast. They offer fiber from cranberries and walnuts, and healthy fats from the nuts. To make them healthier, you can use whole wheat flour, reduce the sugar, and top with fresh fruit instead of syrup.
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your blend contains xanthan gum for proper binding and let the batter rest for the full 10 minutes.
Yes, but the texture and flavor will be different. Use about 3/4 cup of dried cranberries as they are sweeter and less tart. You might want to soak them in warm water for 10 minutes and drain them before adding to the batter to plump them up.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster, microwave, or a lightly greased skillet until warm.