Cranberry-Orange Pancakes Recipe

cranberry-orange pancakes recipe
Add these pancakes to your traditional holiday breakfast. The taste of cranberries and citrus will be a big hit with your family.


Total time:  01 M  40 S

Servings:  9

Calories:  165


  • 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup brown sugar
  • 1 cup cranberries
  • 2 eggs
  • 1/2 tsp. kosher or sea salt
  • 1 1/2 cup low-fat buttermilk
  • 1/2 cup orange juice
  • 3/4 cup rolled oats
  • 1 tsp. vanilla extract
  • 1 cup whole wheat flour
  • 2 tbsp. orange zest (approximately 1 orange)

Nutritional Information

  • Serving Size: 2 pancakes
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 49mg
  • Sodium: 410mg
  • Carbohydrates: 31g
  • Fiber: 3g
  • Sugar: 8g
  • Protein: 6g


  1. Add buttermilk, orange juice, eggs, and vanilla to WildSide+ jar. Secure lid and press “Pulse” 2–3 times.
  2. Add whole wheat flour, all-purpose flour, oats, sugar, baking powder, baking soda, and salt to jar. Secure lid and select “Batter” or blend on Medium Low (speed 3 or 4) for 30 seconds.
  3. Add cranberries and orange zest to jar. Secure lid and pulse 7–10 times or until desired cranberry size is reached. Allow batter to rest 5 minutes.
  4. Heat griddle or other pan over medium- to medium-high heat; grease heated griddle.
  5. Pour approximately ¼ cup batter onto heated pan, and cook approximately 1 minute or until bubbles break surface of pancake and underside is golden brown. Flip and cook for approximately 30 seconds. Repeat with remaining batter.
  6. Keep warm in oven at 200°F, loosely wrapped in foil, or serve immediately.

Note: Top with Citrusy Cranberry Syrup.

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