Description
Fluffy, festive pancakes bursting with tart cranberries, sweet apples, and warming winter spices like cinnamon and nutmeg.
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1.5 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
1 medium Honeycrisp apple, peeled and finely diced
Instructions
Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
Step 2: In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 3: Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk until just combined, being careful not to overmix (a few lumps are okay).
Step 4: Gently fold in the diced apples and cranberries using a spatula.
Step 5: Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with butter or oil.
Step 6: Scoop 1/3 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Step 7: Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through. Serve warm with maple syrup.
Notes
If using frozen cranberries, do not thaw them before adding to the batter to prevent the color from bleeding too much.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
