Cranberry Walnut Pancakes
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
8 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
In a separate medium bowl, whisk the buttermilk and egg together
- a.Then, whisk in the melted butter and vanilla extract until just combined.
- 3
Pour the wet ingredients into the dry ingredients
- a.Use a spatula to gently fold them together until just combined. Do not overmix; the batter should be lumpy.
- 4
Gently fold in the cranberries and chopped walnuts
- a.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.
- 5
Heat a non-stick griddle or large skillet over medium heat
- a.Add a small amount of butter to grease the surface. The griddle is ready when a drop of water sizzles and evaporates quickly.
- 6
Step 6
- a.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.
- 7
Step 7
- a.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.
- 8
Step 8
- a.Serve the pancakes immediately while warm, with your favorite toppings such as maple syrup, extra butter, or a dollop of whipped cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, avoid overmixing the batter. A few lumps are perfectly fine.
- 2If using frozen cranberries, do not thaw them before adding to the batter to prevent them from bleeding color.
- 3Toast the walnuts in a dry pan for 3-4 minutes over medium heat for a deeper, nuttier flavor.
- 4To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F (95°C) oven.
- 5Don't press down on the pancakes with the spatula after flipping, as this will deflate them and make them dense.
- 6For a richer flavor, you can brown the butter before adding it to the wet ingredients. Simply melt it in a pan until it turns a nutty brown color.
Adapt it for your goals.
Nut-Free
Omit the walnuts or replace them with an equal amount of pumpkin seeds or sunflower seeds for a similar crunch.
Different FruitDifferent Fruit
Swap the cranberries for fresh or frozen blueberries, chopped apples, or mashed bananas for a different flavor profile.
VeganVegan
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.
Whole GrainWhole Grain
Replace half of the all-purpose flour with whole wheat flour or oat flour for a heartier, more fibrous pancake.
Why this is on our healthy list.
Rich in Antioxidants
Cranberries are a powerhouse of antioxidants, particularly proanthocyanidins, which help combat free radical damage and support urinary tract health.
Heart-Healthy Fats
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.
Provides Dietary Fiber
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.
Frequently asked questions
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.