Cranberry Pancakes
Sarah Lundvall shared this recipe, calling them "breakfast cookies" that her 2-year-old loves.
Sarah Lundvall shared this recipe, calling them "breakfast cookies" that her 2-year-old loves.
- Carbohydrate 62.5938012675803 g
- Cholesterol 54.2475000023413 mg
- Fat 12.7741725007082 g
- Fiber 4.31412508702389 g
- Protein 10.8390487539065 g
- Saturated Fat 6.40885500035141 g
- Serving Size 1 1 Serving (146g)
- Sodium 288.398375314307 mg
- Sugar 58.2796761805565 g
- Trans Fat 1.30677987509005 g
- Calories 403 calories
Step-by-step
- In a bowl, mix flour, oats, sugar, baking powder, baking soda and salt.
- Add vanilla, buttermilk, oil and egg; stir until well blended.
- Stir in white chocolate chips and cranberries.
- In a large, lightly greased griddle over medium heat, drop batter by 1/4 cupfuls.
- Cook for about 3 minutes, until tops start to form bubbles.
- Flip and cook 2 additional minutes, or until both sides are golden.
Using a heavy cast-iron griddle maintained at 375 degrees Fahrenheit ensures uniform browning on griddle cakes without scorching the dairy solids present in the batter. Historically, quick-cooking oats entered breakfast repertoires as a thrifty way to stretch expensive wheat flour while adding hearty texture, a technique that remains just as relevant today when maximizing pantry staples. Implementing thoughtful kitchen habits transforms basic ingredients into reliable morning meals while keeping grocery waste near zero.
- Whisk dry ingredients including the all-purpose flour, quick-cooking oats, sugar, baking powder, baking soda, and salt thoroughly to evenly distribute the leavening agents before introducing any liquids.
- Combine the beaten egg, vanilla extract, buttermilk, and oil in a separate vessel before pouring them into the dry mixture, preventing overmixing and tough gluten development.
- Fold the white chocolate chips and sweetened dried cranberries into the batter last so they stay suspended evenly rather than sinking to the bottom of the bowl.
- Portion the batter onto a lightly greased griddle using quarter-cup measures, cooking for precisely three minutes until surface bubbles appear before flipping.
- Store any extra cooked cakes in an airtight container in the refrigerator for up to three days, or freeze them flat for longer storage before reheating in a toaster.
Leftover pancakes keep well for quick weekday breakfasts when stored properly. Reheating them directly from the freezer in a toaster oven restores their crisp outer edges efficiently.
