These cranberry pancakes are fluffy, flavorful, and festive. They're studded with tart cranberries and white chocolate chips then served with a cranberry maple syrup compote. They're the perfect easy-to-make breakfast this winter or for a cozy Christmas morning!
Also, try our apple pancakes, lemon blueberry pancakes, and walnut banana protein pancakes.
If you're like us and managed to check all the boxes on the Christmas to-do list but got too wrapped up in the season to plan a special breakfast, then these cranberry pancakes are here to save the day.
With tangy cranberries, white chocolate chips, and a sweet maple cranberry compote, they're perfectly festive and equally impressive.
You're likely to have all the ingredients on hand so they'll save you a trip to the store, too. They're simple to make and you can easily double the batch if you're making them for a crowd.
Unless you want to be cooking pancakes all day, we highly recommend getting a few pans going to speed up the process. In our house, one person makes the coffee while the other makes the pancakes and this seems to make the whole process more harmonious!
Cranberry pancake ingredients
You only need a few basic ingredients to make these pancakes, and most of them you'll find in your pantry. Here's everything you'll need:
- Flour – we use regular all-purpose flour.
- Sugar – just a bit of sugar adds sweetness to the pancake batter to balance out the tart cranberries.
- Baking powder – to help them rise into light fluffy pancakes.
- Egg, milk, and butter – are the liquid ingredients for rich, flavorful, classic-tasting pancakes.
- Cranberries – these bright little berries will be added to the batter and made into a compote.
- White chocolate chips – for a little festive fun!
How to make cranberry pancakes
Cranberry pancakes are an easy, festive, and fun holiday breakfast to make with the whole family. Let the kids help to pour, mix, and stir; The mess will be worth it for the memories! Here's how to make them in a few simple steps:
- The cranberry compote is really simple and we make it by simmering cranberries with maple syrup. Set it aside while you make the pancakes.
- Whisk the dry ingredients together in a bowl.
- In a large bowl, whisk the egg, milk, and melted butter together.
- Add the dry ingredients to the wet ingredients, and gently mix. Then, fold in the cranberries and white chocolate chips.
- To cook the pancakes, we like to get a couple of pans going at the same time. Add ¼ cup pancake batter to each pan. You'll know the pancakes are ready to flip when there are bubbles on top and the edges start to look dry. Keep them warm in a preheated oven at 200 degrees Fahrenheit.
- When they're ready, serve with cranberry compote on top and dig in!
Full recipe instructions are in the recipe card below.
Of course! Any other small berry will work well in place of cranberries. You could also use a mix!
Unfortunately, no. The longer you wait to cook the batter, the less they will rise. It's best to make the batter right before you're going to cook them. Don't worry, it only takes minutes to make.
Store any leftovers in an airtight container in the fridge for 3 days. To reheat, place them in the oven at 350 degrees Fahrenheit for 10 minutes.
Absolutely! Orange and cranberry work wonderfully well together. We add fresh orange zest to the batter and a tablespoon of juice to the compote. Serve it with a few sliced oranges for garnish.
What to serve with cranberry pancakes
These cranberry pancakes are delicious on their own as a holiday breakfast. They're also perfect for slow cozy mornings or brunch tables and pair well with other brunch foods like eggs, bacon, breakfast sausages, potatoes, and vegetable sides.
Brunch foods that pair well with cranberry pancakes
Holiday breakfast recipes
- Christmas Granola
- Cranberry Vegan French Toast
- Sausage and Egg Breakfast Bake
- Make Ahead Veggie and Chorizo Casserole
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- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ½ cups milk
- ¼ cup melted butter
- 1 cup cranberries, thawed if frozen
- ½ cup white chocolate chips
- Butter, for cooking the pancakes
- 1 cup cranberries, fresh or frozen
- ½ cup maple syrup
- Start by making the cranberry compote. Simmer the cranberries and maple syrup in a small pot over medium-high heat for 1 minute, then set the pot aside.1 cup cranberries, ½ cup maple syrup
- In a medium-sized bowl, whisk the flour, sugar, baking soda, and salt.1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a large bowl, whisk the egg, milk, and melted butter.1 large egg, 1 ½ cups milk, ¼ cup melted butter
- Add the dry ingredients to the wet ingredients. Gently mix until only a few streaks of flour remain, then fold in the cranberries and white chocolate chips.1 cup cranberries, ½ cup white chocolate chips
- Melt a little butter in a small frying pan over medium-low heat. Add ¼ cup of pancake batter and let it cook until there are bubbles all over the top of the batter and the sides look dry. Flip the pancake over and cook for 1 minute more. Lower the heat if the pancakes are cooking too quickly. To make these faster, use a few pans and cook several pancakes at the same time. Keep the pancakes warm in your oven at its lowest temperature setting.
- Serve the pancakes with the cranberry compote on top.
how can I make this for one person?
It’s a little tricky to half because of the egg. But these pancakes freeze really well so you could have the leftovers without having to cook another day!
These look great. How would they be if cooked up the night before and reheated? And reheat in the microwave or oven?
They’ll lose the crispy edges when reheated, but we often reheat leftovers with a quick zip in the microwave.