Cranberry Baked Buttermilk Pancakes

Looking for a great recipe for leftover cranberry sauce?  Enjoy it for breakfast with these super easy & super tasty Cranberry Baked Buttermilk Pancakes. They're easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And their combination of sweetened dried cranberries and leftover cranberry sauce swirled on top make these baked beauties super tasty. We all love easy & tasty, am I right?

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Do you ever have those moments of recipe inspiration that just randomly hit you smack in the face? -- And you have no idea where they came from or why you were inspired at that very moment in time?

Well, that's what happened to me with this Cranberry Baked Buttermilk Pancakes recipe. 

Their combination of sweetened dried cranberries and leftover cranberry sauce swirled on top make these baked beauties super tasty. 

The idea hit me when I was standing in front of the refrigerator the other day.  It was mid afternoon -- not at all close to breakfast time, when the idea of pancakes should probably be on your mind.  I already had dinner planned -- so I wasn't wracking my brain trying to figure out what I was going to fix for dinner.  And I hadn't been working with cranberries at all that day -- hadn't worked with them in about a week, for that matter.

But when I spotted a container of leftover cranberry sauce perched upon my refrigerator shelf, a bolt of inspiration struck.

And I knew right then and there that I had to turn my favorite Fluffy Baked Blueberry Pancake recipe into a tasty cranberry variation.  No rhyme or reason as to why this idea struck me at that moment, but that didn't matter -- I knew the idea was a good one, and went with it.

I whipped up a batch of buttermilk pancake batter, swapped out the fresh blueberries of the original blueberry version for sweetened dried cranberries, and then -- the best part -- swirled in the leftover cranberry sauce after spooning the batter into the pan.

The result?

Beautifully-swirled Cranberry Baked Buttermilk Pancakes, ready for the oven!  The oven ... so you don't have to stand at the stove top flipping each individual pancakes!  

Now, this particular batch of pancakes is made with my homemade Grand Marnier Cranberry Sauce, but any cranberry sauce will work.  Though I do recommend some variation of whole-berry sauce so you get the benefit of bites of whole berries in the finished pancakes.

After the pan came out the oven, the beautiful cranberry swirl remained.  

But not only is the swirl of these Cranberry Baked Buttermilk Pancakes beautiful, it's tasty, too.  Just as I imagined it would be.

So if you've got leftover cranberry sauce, enjoy it for breakfast with this super easy and super tasty baked version of a breakfast classic.  

Heck, if you don't  have leftover cranberry sauce, Cranberry Baked Buttermilk Pancakes are worth popping open a new can!  Slathered up with pure maple syrup, they're one extra-delicious breakfast treat.

Check out these other tasty cranberry recipes:

• 7-Up Cranberry Jello Salad
• White Chocolate Cranberry Fluff Salad
• Grand Marnier Cranberry Sauce
• Cabernet Cranberry Sauce
• Slow Cooker Cranberry Meatballs
• Cranberry Apple Crunch
• More side dishes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

baked pancakes recipe, cranberry pancakes recipe, baked cranberry pancakes, recipes for leftover cranberry sauce

breads

American

Yield: about 8-10 servings

Author: Tracey | The Kitchen is My Playground

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Cranberry Baked Buttermilk Pancakes

Looking for a great recipe for leftover cranberry sauce? Enjoy it for breakfast with these super easy & super tasty baked pancakes. Easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And their combination of sweetened dried cranberries and cranberry sauce swirled on top make them super tasty.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 3 c. self-rising flour
• 2 1/2 c. buttermilk
• 2 eggs, lightly beaten
• 1 T. canola oil
• 3/4 c. dried sweetened cranberries
• 3/4 c. to 1 c. whole-berry cranberry sauce

Instructions

1. Place flour, buttermilk, eggs, and oil in a large mixing bowl. Stir until just combined {batter will be lumpy}. Gently fold in dried cranberries.
2. Place batter in a 9x13" baking dish coated with non-stick cooking spray. Drop cranberry sauce by spoonfuls on top of batter; use a knife to swirl cranberry sauce throughout batter, creating a marbled effect.
3. Bake at 425 degrees for 25-32 minutes, until puffed up and lightly golden browned on top.
4. Serve with maple syrup.

TRACEY'S NOTES:

1. Add a pinch of ground cinnamon, nutmeg, and/or cloves, or even orange zest, to the batter, if you'd like.

Similar Recipes

Grand Marnier Cranberry Sauce

Baked Blueberry Buttermilk Pancakes

Cabernet Cranberry Sauce

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