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Cranberry Pancakes: Turn Leftover Cranberry Sauce into Breakfast!

Do you have extra cranberry sauce sitting in your fridge? Turn it into a tasty pancake breakfast!

Festive and tangy cranberry pancakes couldn’t be easier to make, and they capture the essence of holiday flavor. Topped with a simple cranberry syrup, these gorgeous, jewel-toned pancakes are as satisfying as they are beautiful.

Leftover cranberry sauce pancakes are the newest holiday tradition in our house — make them one of yours!

Cranberry Sauce Pancakes (adapted from The Kitchn)
serves 4

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
2 cups milk
2 tablespoons butter, melted and cooled (plus more for greasing the pan)
1 teaspoon vanilla extract
1/2 cup cranberry sauce
1 teaspoon orange zest

Preheat your griddle over medium to medium-high heat. Preheat your oven to 200 degrees, and set a large platter inside to warm.

In a medium bowl, combine the flour, sugar, baking powder, salt, and spices. In a smaller bowl, lightly beat the eggs and then add the milk, butter, and vanilla. Fold into the dry ingredients, stirring just until combined. Finally, fold in the cranberry sauce and orange zest, and gently stir until they’re well distributed throughout.

Add butter to the skillet, and pour in 2 – 3 tablespoons of batter per pancake. Cook each side for 2 – 3 minutes, flip, cook 2 – 3 minutes more, and move to a warm oven.

Meanwhile, combine 1/2 cup cranberry sauce and 1/4 cup maple syrup in a small saucepan. Warm over low heat while the pancakes cook.

Serve pancakes with cranberry syrup and butter, sour cream, or a little whipped cream.

 

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