Cranberry Pancakes with White Chocolate Chips
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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!
If you’re anything like me and managed to check off every Christmas to-do except planning a special breakfast, these cranberry pancakes are here to save the morning. They’re festive without being fussy and feel like something special, even though they’re easy to pull together.
The pancakes are studded with tangy cranberries and white chocolate chips, then finished with a simple maple cranberry compote that makes them feel extra celebratory. The batter comes together with basic pantry staples—flour, sugar, baking powder, egg, milk, and butter—so there’s a good chance you won’t need a last-minute trip to the store. They’re easy to scale up, too, if you’re feeding a crowd.
When I’m making a big batch, I like to get a couple of pans going at once to keep things moving. In our house, one person handles the coffee while the other flips pancakes, and somehow that teamwork makes the whole morning feel calmer and more fun.
Serving tip
Instead of the compote, these pancakes also taste great with cranberry simple syrup.
Cranberry Pancakes with White Chocolate Chips
Ingredients
- 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)
Cranberry Compote
- 1 cup cranberries (fresh or frozen)
- ½ cup maple syrup
Instructions
- 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 powder, 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Made these with a mix of WW and AP flour, a flax egg, a mix of plant milk and OJ, 1 T oil instead of butter and omitted the white chocolate. They came out light and fluffy and delicious! Thank you!
Hi, Kristin. In Step 2 under the photo, you have baking soda listed where I think it should say powder. Other than that, thanks for this recipe. Making them now!
You’re right! Thank you so much for catching that!
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.