Cranberry Baked Buttermilk Pancakes

Got leftover cranberry sauce? Enjoy it for breakfast with these easy {& tasty} Cranberry Baked Buttermilk Pancakes ... easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And we all love easy {& tasty}, right?

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. The idea just hit me when I was standing in front of the refrig 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 that day at all ... 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 it didn't matter why ... I knew the idea was a good one, and I 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 pancake if you don't want to! 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 whole-berry sauce so you get the benefit of bites of whole berries in the finished pan cake.

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 easy and 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.

Oh, and can you guess what we had for dinner that night instead of what I had originally planned??

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Yield: about 8-10 servings

Author: Tracey |

Cranberry Baked Buttermilk Pancakes

Got leftover cranberry sauce? Enjoy it for breakfast with these easy {& tasty} Cranberry Baked Buttermilk Pancakes ... easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And we all love easy {& tasty}, right?

prep time: 10 Mcook time: 30 Mtotal time: 40 M

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:

How to cook Cranberry Baked Buttermilk Pancakes

Place flour, buttermilk, eggs, and oil in a large mixing bowl. Stir until just combined {batter will be lumpy}. Gently fold in dried cranberries.
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.
Bake at 425 degrees for 25-32 minutes, until puffed up and lightly golden browned on top.
Serve with maple syrup.

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