Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss. Source: EatingWell Magazine, November/December 2007

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

    Advertisement
  • Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

  • Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Facts

201 calories; 4.6 g total fat; 1 mg cholesterol; 317 mg sodium. 34.2 g carbohydrates; 6.8 g protein; Full Nutrition

Reviews (17)

Read More Reviews
17 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/12/2015
Try this for extra sweetness I made several minor changes from all of the reviews including adding orange zest using hasa marina for the fine corn flour and adding blueberries for extra sweetness - perfect! Pros: Quick easy healthy and delicious Cons: A little too tart without additions Read More
Rating: 3 stars
01/07/2012
A little bland While I really liked the smaller portions I thought the pancakes could have used more flavor. Next time I might add some lemon zest and some more cranberries. Pros: Healthy Read More
Rating: 5 stars
12/11/2011
Great healthy pancakes Loved these; made them for brunch for a friend who is an extreme healthy eater and they met with his approval. Used white ww flour for the ap flour and ww pastry flour for the ww flour. Added lemon zest as someone else recommended. I disagree with the poster who said they were too dry. The recipe worked just fine (I have made it before). It's a different consistency than regular pancakes but they cook up incredibly light an airy when made with the original amount of liquid. If I were to change anything I would add more cranberries but I love the tartness of cranberries. Pros: Quick to make healthy great cranberry taste Cons: 3 different kinds of flour Read More
Advertisement
Rating: 5 stars
10/30/2011
Very yummy though this recipe doesn't make much. I like the other reviewer's suggestion of using orange zest and will try that next time. Dj Jones Milwaukee WI Read More
Rating: 5 stars
10/30/2011
These pancakes were wonderful. They are surprisingly light and fluffy. The wheat flour and corn meal in the batter hold up to the berries very well better than the recipe I usually use the cranberries always end up sticking out the top. I used white corn meal because it was all I had no problems with that. The only problem was that the edges burn pretty easy so keep an eye on them I may cook them a little lower than medium next time. I will be making these again often. Jessica Mesa AZ Read More
Rating: 5 stars
10/30/2011
My daughter enjoyed them. Next time I will double the recipe. We used dried cranberries pre-soaked in warm water and they still turned out great. Sally Omaha Read More
Advertisement
Rating: 5 stars
10/30/2011
Absolutely wonderful. First time I made these with a more coarse cornmeal second time used a much more fine cornmeal--which I preferred. Perfect for our Christmas breakfast! Kim Austin TX Read More
Rating: 5 stars
10/30/2011
These were yummy. They had just a hint of cranberry flavor. I found that they lasted me through till lunch due to their heartiness. Great with real maple syrup! Rachel Concord NH Read More
Rating: 5 stars
10/30/2011
Absolutely the best way to use up those left over cranberries from the holiday. Perfect size recipe for two people who are trying to eat normal size servings. Joy St. Louis MO Read More
Rating: 5 stars
10/30/2011
I had a small amount of chopped pecans leftover so I decided to add them to the batter - I loved the crunchy texture it added to the pancakes. Overall great recipe. Deena Cornville AZ Read More
Rating: 5 stars
10/30/2011
I absolutely adored these pancakes. The tart of the cranberries was a pleasant surprise and with the holidays approaching I will absolutely be serving these to my family again. Thanks! Laura Eatonton GA Read More
Rating: 5 stars
10/30/2011
Very good. Even my picky teenager liked them. I doubled the recipe and we had leftover. I also used a very fine cornmeal so it wasn't too crunchy. Satisfying too - I wasn't hungry for hours. Kathleen Thousand Oaks CA Read More
Rating: 5 stars
10/30/2011
These pancakes were DELICIOUS! I could see that the recipe probably wouldn't be big enough for us so I doubled it which worked out great. I opted for the nutmeg (over the vanilla extract) and added 1/8 t. cinnamon and 1 t. orange zest. Mmmmm! Anonymous WA Read More
Rating: 5 stars
10/30/2011
These pancakes are light fluffy and delicious. The sour berries make a pleasant contrast with maple syrup. I only wish that the recipe make bigger pancakes. Next time I'll cook up the whole recipe for just myself; my culinary conservative husband objected to the "gritty" texture imparted by the cornmeal. Anonymous Bellingham WA Read More
Rating: 5 stars
10/30/2011
Disappointing - overpoweringly tart. Maybe more sugar needed? A lot of ingredients (ie mess) without a commensurate reward. Read More
Rating: 4 stars
10/29/2011
Not nearly enough liquid. I used 1 1/4 C milk and also added 1 T of baking powder. The original will not work. Who writes a recipe like this? Some internet geek. Read More
Rating: 4 stars
10/29/2011
Very easy weekend brunch Used a real egg instead of egg beater. (measured 2 TBSP) Also substituted apple sauce for the oil. I used 2 tsp instead of 1.5. It turned out very good. It was a rather tart pancake but good flavor. I didn't chop the cranberry like the recipe said but they were small enough without chopping. Pros: Easy to make Read More