Cranberry Wheat Pancakes

Start your morning on a wholesome and flavorful note with these Cranberry Wheat Pancakes, a perfect blend of hearty whole wheat flour and tart, juicy cranberries. Infused with the warm aroma of ground cinnamon and lightly sweetened with honey, these pancakes are a nutritious twist on the breakfast classic. The batter comes together effortlessly with the creamy richness of buttermilk and melted butter, creating fluffy, golden pancakes with a subtly nutty flavor. Each bite bursts with the vibrant tang of fresh or frozen cranberries, making this a delightful way to brighten up your day. Serve these pancakes warm, drizzled with maple syrup, for a comforting breakfast that’s packed with wholesome ingredients and irresistible taste.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Salt
• 1.5 cups Buttermilk
• 1 large Egg
• 2 tablespoons Honey
• 3 tablespoons Unsalted butter, melted
• 1 cup Fresh or frozen cranberries, chopped
• 0 Cooking spray or butter (for greasing the pan)
• 0 Maple syrup (optional, for serving)

Directions

Step 1

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 2

In a separate bowl, whisk the buttermilk, egg, honey, and melted butter until well combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.

Step 4

Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.

Step 6

Spoon 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a circle if needed.

Step 7

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, until golden brown and cooked through.

Step 8

Repeat with the remaining batter, greasing the pan as needed between batches.

Step 9

Serve the pancakes warm with a drizzle of maple syrup if desired.

Nutrition Facts

Serving size	(982.5g)

Amount per serving	% Daily Value*
Calories	1750.0

Total Fat 58.8g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 352.8mg	0%
Sodium 2632.1mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 32.1g	0%
Total Sugars 74.2g
Protein 50.0g	0%

Vitamin D 244.1IU	0%
Calcium 582.4mg	0%
Iron 11.7mg	0%
Potassium 1602.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 11.0%

Carbs: 60.0%