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 for a cozy Christmas morning!
Ingredients
1 ½ cupsall-purpose flour
1tablespoonsugar
1tablespoonbaking powder
½ teaspoon salt
1largeegg
1 ½ cupsmilk
¼ cupmelted butter
1cupcranberries, thawed if frozen
½ cupwhite chocolate chips
Butter, for cooking the pancakes
Cranberry Compote
1 cupcranberries, 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 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.
Notes
If you cook pancakes one at a time, it will take a long time before you eat breakfast. To speed things up, use at least two pans at a time. We usually cook four pancakes at a time, using one pan on each element on our stove. The cook time is based on you using two pans at a time.