Cranberry Pancakes

Cranberry Pancakes

17 Reviews
From: EatingWell Magazine November/December 2007

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.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup fresh cranberries
  • 1/4 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons whole-wheat flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tablespoons nonfat milk
  • 2 tablespoons pasteurized egg substitute, such as Egg Beaters
  • 1 1/2 teaspoons walnut or canola oil


  • Active

  • Ready In

  1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  5. 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 information

  • Serving size: 2 pancakes
  • Per serving: 201 calories; 5 g fat(1 g sat); 3 g fiber; 34 g carbohydrates; 7 g protein; 56 mcg folate; 1 mg cholesterol; 10 g sugars; 6 g added sugars; 175 IU vitamin A; 3 mg vitamin C; 140 mg calcium; 2 mg iron; 317 mg sodium; 209 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

Reviews 17

August 12, 2015
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By: EatingWell User
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
January 07, 2012
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By: nfash
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
December 11, 2011
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By: EatingWell User
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
February 19, 2011
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By: yuki
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
November 28, 2010
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By: EatingWell User
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.
December 30, 2009
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By: EatingWell User
Disappointing - overpoweringly tart. Maybe more sugar needed? A lot of ingredients (ie mess) without a commensurate reward.
September 25, 2009
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By: EatingWell User
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
September 25, 2009
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By: EatingWell User
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
September 25, 2009
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By: EatingWell User
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