A three-ingredient cranberry compote is swirled into the batter and dolloped on top of these quick and easy buttermilk pancakes. Enjoy them for a fall breakfast or brunch.
Ingredients
- 2 oranges
- 2 cups Ocean Spray ® Fresh Premium Cranberries or thawed frozen cranberries
- ½ cup sugar
- ¼ cup low-fat milk
- 2 large eggs
- 1 tbsp canola oil
- 1 ¼ cups Nature's Promise ® Buttermilk Pancake Mix
- Cooking spray
- 2 tbsp maple syrup, plus more to serve (optional)
Steps
- Into a medium pot, grate 2 tsp zest from the oranges and squeeze ½ cup juice. Add the cranberries and sugar. Bring to a boil on medium-high, stirring occasionally. Reduce heat to a simmer. Cook 7–10 min., until cranberries burst and sauce thickens, stirring occasionally. Let the cranberry compote cool slightly.
- Meanwhile, in a large bowl, mix the milk, eggs, and oil. Add the pancake mix and stir until just combined (some lumps are OK). Fold 1 cup cranberry compote into batter.
- Coat a 12-inch nonstick skillet or griddle with the cooking spray and heat on medium. Scoop ¼ cup batter for each pancake into skillet. Cook 2–3 min., until edges begin to set and bubbles start to form. Flip pancakes and cook 2 min. more, until bottoms are golden brown. Repeat with remaining batter. If needed, stir 2 tbsp water or the maple syrup (if using) into remaining cranberry compote for thinner consistency. Top pancakes with cranberry compote and more maple syrup, if desired.
This recipe is
- Vegetarian
- Nut-free
Tags
- Plant-based
- quick
- October November 2024
- easy
- fast
- Meal Prep
- seasonal inspiration