Cranberry-Orange Pancakes are a refreshing twist on classic breakfast pancakes, combining tart cranberries with bright citrus notes for a balanced and flavorful start to the day. These pancakes are light, fluffy, and aromatic, making them ideal for weekend breakfasts, holiday mornings, and brunch gatherings where something a little different is welcome.

The pairing of cranberry and orange is a long-standing favorite in baked goods and breakfast recipes. Cranberries bring acidity and texture, while orange zest and juice add fragrance and natural sweetness. In pancake form, this combination creates a breakfast that feels both comforting and vibrant without being overly rich.

This recipe is designed to be approachable and reliable. The batter comes together quickly using pantry staples, and the pancakes cook evenly with a soft interior and lightly golden exterior. Whether served simply with syrup or dressed up with toppings, these pancakes offer flexibility and consistent results.

Why Cranberry and Orange Work So Well in Pancakes

Cranberries provide a sharp contrast to sweet pancake batter, preventing the dish from tasting flat or overly sugary. Orange zest enhances aroma and flavor without adding excessive liquid, while a small amount of orange juice brightens the batter.

Key benefits of this combination include:

Balanced sweet-tart flavor
Seasonal appeal for fall and winter breakfasts
Visual contrast from cranberry pieces
Versatility for both fresh and dried cranberries

This pairing makes the pancakes suitable for everyday breakfasts and special occasions alike.

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ cups milk
2 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon orange zest
¼ cup fresh orange juice
1 teaspoon vanilla extract
1 cup fresh or dried cranberries (roughly chopped if large)

Optional toppings:

Maple syrup
Powdered sugar
Fresh orange slices
Whipped cream

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk milk, eggs, melted butter, orange zest, orange juice, and vanilla extract.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Fold cranberries into the batter.
Heat a nonstick skillet or griddle over medium heat and lightly grease.
Pour ¼ cup batter per pancake onto the skillet.
Cook until bubbles form on the surface and edges look set.
Flip and cook until golden brown and cooked through.
Transfer pancakes to a warm plate and repeat with remaining batter.
Serve warm with desired toppings.

Make-Ahead and Storage Tips

Cranberry-Orange Pancakes are easy to prepare in advance.

Refrigeration: Store cooked pancakes for up to 3 days
Freezing: Freeze in a single layer, then store for up to 2 months
Reheating: Warm in toaster, skillet, or microwave

The pancakes retain their texture well after reheating, making them suitable for weekday breakfasts.

Cranberry-Orange Pancakes

Fluffy pancakes made with tart cranberries and bright orange zest for a fresh breakfast option.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 360