Cranberry Walnut Pancakes
Fluffy, buttermilk pancakes studded with tart cranberries and crunchy walnuts. A perfect festive breakfast to warm up a chilly morning, ready in under 30 minutes.
For 4 servings
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. This ensures the leavening agents are evenly distributed for a uniform rise.
In a separate medium bowl, whisk the buttermilk and egg together. Then, whisk in the melted butter and vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Do not overmix; the batter should be lumpy.
Gently fold in the cranberries and chopped walnuts. Let the batter rest for 5 to 10 minutes. This allows the gluten to relax and the leavening agents to activate, resulting in fluffier pancakes.
Heat a non-stick griddle or large skillet over medium heat. Add a small amount of butter to grease the surface. The griddle is ready when a drop of water sizzles and evaporates quickly.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes on the other side, until golden brown. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.
Serve the pancakes immediately while warm, with your favorite toppings such as maple syrup, extra butter, or a dollop of whipped cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, avoid overmixing the batter. A few lumps are perfectly fine.
- 2If using frozen cranberries, do not thaw them before adding to the batter to prevent them from bleeding color.
- 3Toast the walnuts in a dry pan for 3-4 minutes over medium heat for a deeper, nuttier flavor.
- 4To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F (95°C) oven.
- 5Don't press down on the pancakes with the spatula after flipping, as this will deflate them and make them dense.
- 6For a richer flavor, you can brown the butter before adding it to the wet ingredients. Simply melt it in a pan until it turns a nutty brown color.
Adapt it for your goals.
Nut-Free
Omit the walnuts or replace them with an equal amount of pumpkin seeds or sunflower seeds for a similar crunch.
Different FruitDifferent Fruit
Swap the cranberries for fresh or frozen blueberries, chopped apples, or mashed bananas for a different flavor profile.
VeganVegan
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water), a plant-based buttermilk (1.5 cups soy or almond milk + 1.5 tbsp lemon juice), and vegan butter.
Whole GrainWhole Grain
Replace half of the all-purpose flour with whole wheat flour or oat flour for a heartier, more fibrous pancake.
Why this is on our healthy list.
Rich in Antioxidants
Cranberries are a powerhouse of antioxidants, particularly proanthocyanidins, which help combat free radical damage and support urinary tract health.
Heart-Healthy Fats
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that is beneficial for heart health and reducing inflammation.
Provides Dietary Fiber
The combination of cranberries and walnuts adds a good amount of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Frequently asked questions
A serving of three pancakes contains approximately 450-500 calories, depending on the exact ingredients used. This estimate does not include butter and syrup for serving.