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Cranberry Orange Pancakes


Cranberry Orange Pancakes

Cranberry Orange Pancakes

Diana Rattray
Orange juice concentrate and cranberries add flavor and a little cornmeal adds texture to these tasty pancakes. Use fresh or dried cranberries in these flavorful pancakes.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup white or yellow cornmeal
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 2 large eggs
  • 6 ounces thawed orange juice concentrate (about 2/3 cup)
  • 2 teaspoons finely grated orange zest, optional
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 cup sweetened dried cranberries or fresh chopped mixed with 3 tablespoons sugar


If using fresh chopped cranberries, toss in a bowl with 3 tablespoons of sugar and set aside. Combine dry ingredients; stir with a wooden spoon. In another bowl, beat eggs with orange juice concentrate, orange zest, milk, and melted butter. Stir wet ingredients into the dry ingredients until blended; fold in cranberries.

Coat a skillet or griddle with oil; place over medium low heat. Measure about 1/4 cup of batter for each pancake; spread gently to a round shape in the skillet.

Cook for about 1 to 1 1/2 minutes on each side.
Serves 4 to 6.

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