I’ve always said I have a 1950’s Housewives trapped inside of me. Today, I’m suppressing her and sharing my quick orange cranberry pancake recipe. Many of the meals I’ve cooked I know how to make from scratch but the New Yorker in me prefers quick and delicious meal so I usually use short cuts. Work smarter not harder. 

One of my favorite weekend breakfasts is pancakes and when I’m short on time I use pancake mix. *GASP* I know I know. There’s nothing wrong with using the pancake mix. With a few extra ingredients to add much-needed flavor, your family or guests won’t even know you didn’t make it from scratch. If your inner Housewife is having a B.F., don’t worry. I’ve included my homemade orange cranberry maple syrup and pancake recipe below (30 minutes to complete and yields 4 servings). 

Orange Cranberry Pancakes

WHAT YOU WILL NEED TO MAKE MY QUICK ORANGE CRANBERRY PANCAKES:

 

**This is a “Single Ladies Serving”. Yields about 5 Pancakes. Double the measurements for more**

Buttermilk Complete Pancake Mix (1 cup) I use the Complete mix because you don’t have to use eggs. You can just add water. But I substitute the water for mix of whole milk and vanilla soy milk (as in the video).

Rolled Oats (1/2 Cup): Added for texture and to make pancakes more filing

Ground Cinnamon (1 Teaspoon): Added for flavor 

Dried Cranberries (1/4 Cup):  Cuts the time for chopping fresh or frozen cranberries

Vanilla Soy Milk (2 TBSP): I’ve found I like the texture of my pancakes and flavor when adding vanilla soy milk instead of water

Almond Extract (1/2 TSP): Added because we want FLAVORFUL pancakes to mask we’re using pancake mix. Also, I found that I use less syrup when the pancakes are already tasty!

Orange Juice ( 2 TBSP): Allows us to skip the orange zest if you don’t have fresh oranges available. 

Whole Milk (1 cup):  Used to substitute the water for the pancake mix

Melted Butter (2 TBSP):  Makes pancakes taste better. Other oils break down in high heat so butter is a “safe fat”. 

Directions:

  1. Combine the dry ingredients and dried cranberries  in a bowl
  2. Combine the wet ingredients into the dry ingredients, stirring just until everything is combined. Then let the batter rest for 5 minutes.
  3. Pour batter (about 1/3 of a cup) onto a greased hot pan or griddle. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. 
  4. Garnish with more cranberries.
  5. Serve with maple or agave syrup.

Homemade Cranberry Orange Pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup cranberries, (fresh or frozen), roughly chopped in a food processor or blender
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups whole milk
  • 1 cup full-fat ricotta cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup orange juice
  • 2 teaspoon orange zest, finely grated

Directions:

  1. Add the flour, sugar, baking soda, baking powder, salt, and cinnamon in a large mixing bowl; whisk well to combine. Add in the cranberries and, mix until they’re covered in the dry ingredients. Set aside until needed.
  2. In a separate mixing bowl, add the eggs and lightly beat them. Add in the milk, ricotta cheese, and vanilla and beat until well combined.
  3. Combine the wet ingredients into the dry ingredients, stirring just until everything is combined. Then fold in the orange juice and zest, stirring until evenly combined. Be careful not to over mix the batter. Be gentle 😉
  4. Pour batter (about 1/3 of a cup) onto a greased hot pan or griddle. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. 
  5. Serve

Homemade Cranberry Maple Syrup:

  • 2 cups cranberries, fresh or frozen ( If you’re using frozen, thawing is not necessary)
  • 1/4 cup orange juice
  • 2 Tablespoons granulated sugar
  • 3/4 cup maple syrup

For the Cranberry Maple Syrup:

  1. In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce the heat and simmer, uncovered, for 5 minutes, or until they cranberries are soft and can easily be smashed. Remove from heat and stir in the maple syrup. Spoon the mixture on top of the pancakes and serve at once.

Either recipes create delicious and filing pancakes. One is just faster and uses less ingredients than the other. You can let your inner 1950’s Housewife out or suppress her. It’s up to you! Enjoy!

Besitos,

Melizza