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Cranberry Pancakes

Cranberry Pancakes
  • Prep 15 min
  • Total 25 min
  • Servings 6
Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.
By Deborah Harroun
Updated May 29, 2014

Ingredients

Cranberry Sauce

  • 1 cup canned whole berry cranberry sauce
  • 2/3 cup water
  • 1/4 cup sugar

Pancakes

  • 2 1/2 cups Original Bisquick™ mix
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs, lightly beaten
  • 1 1/4 cups milk
  • 1/2 cup canned whole berry cranberry sauce
  • 1 teaspoon vanilla

Steps

  • 1
    In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
  • 2
    Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
  • 3
    In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
  • 4
    For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
  • 5
    Serve pancakes topped with cranberry sauce.

  • Substitute 1 teaspoon pumpkin pie spice for the individual spices.
  • Sprinkle with chopped nuts for some added crunch and flavor.

Nutrition Facts are not available for this recipe
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