Dessert

Cranberry Pancakes

Juicy bits of tart cranberry pop against a tender, golden crumb laced with gentle cornmeal crunch. Warm maple syrup melts into every bite, balancing the bright fruit with cozy sweetness.

Recipe and photo by EatingWell, shared here with credit. View the Original

Cranberry Pancakes
Total
30 min
Prep
15 min
Cook
15 min
Serves
2

Nutrition per Serving

Calories
201
Protein
7g
Carbs
34g
Fat
5g
Fiber
3g
Sugar
10g
Sodium
317mg

Ingredients

  • 1/2 cup fresh cranberries
  • 1/4 cup all-purpose flour
  • 2 tbsp plus 2 teaspoons whole-wheat flour
  • 1 tbsp yellow cornmeal
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tbsp nonfat milk
  • 2 tbsp pasteurized egg substitute, such as Egg Beaters
  • 1 1/2 tsp walnut or canola oil

Instructions

  1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.