Cranberry Buttermilk Pancakes Lowfat Recipes

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CRISPY CRANBERRY BUTTERMILK PANCAKES



Crispy cranberry buttermilk pancakes image

These old fashioned cranberry buttermilk pancakes are crispy, buttery, and delicious! Cinnamon spiced, with some tart bursts from cranberries, you will love these!

Provided by Trish Bozeman

Time 25m

Number Of Ingredients 9

1 cup buttermilk
1 cup all-purpose flour
1 large egg
1/4 tsp ground cinnamon
1/2 tsp pure vanilla extract
1 tsp baking soda
3/4 cup fresh cranberries
4-6 Tbsp butter
Maple syrup for serving (preferably warm)

Steps:

  • In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.
  • Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.
  • Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip.
  • Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.
  • Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.
  • Enjoy!

CRANBERRY BUTTERMILK PANCAKES



Cranberry Buttermilk Pancakes image

Homemade Buttermilk Pancakes with fresh cranberries and a hint of orange zest are incredibly fluffy with just the right amount of tart!

Provided by Krissy Allori

Categories     Breakfast

Time 30m

Number Of Ingredients 11

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
pinch salt
2 large eggs (beaten)
2 tbsps orange zest (from one very large or two small oranges)
3 cups buttermilk
4 tablespoons unsalted butter (melted)
1 1/2 cups cranberries (frozen and thawed or fresh)
Additional butter for griddle

Steps:

  • Preheat griddle on medium low heat. Be sure the griddle is fully heated through before adding pancake batter.
  • In large bowl, sift together flour, baking powder, baking soda, sugar, and salt. Make a well in the center.
  • In a separate bowl, mix together eggs, zest, buttermilk, and melted butter. Pour wet ingredients into bowl with the dry ingredients. Stir very gently by folding liquid into dry ingredients. You want your batter to be lumpy.
  • Grease hot grill with butter. Place large spoonful of batter onto grill. Top each pancake with 8-12 cranberries, then dot the top of each cranberry with a bit of batter to prevent the pancake from sticking to the grill after you flip it. Do not flip until the pancake has lots of bubbles and the bottom is a golden brown. Flip only once and do not smash down with your spatula.
  • Serve with pure maple syrup. YUM!

Nutrition Facts : Calories 132 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 125 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CRANBERRY BAKED BUTTERMILK PANCAKES



Cranberry Baked Buttermilk Pancakes image

Looking for a great recipe for leftover cranberry sauce? Enjoy it for breakfast with these super easy & super tasty baked pancakes. They're easy because they're baked in a 9x13" pan instead of individually-made standing at the stove top. And their combination of sweetened dried cranberries and leftover cranberry sauce swirled on top make them super tasty.

Provided by Tracey | The Kitchen is My Playground

Categories     breads

Time 40m

Number Of Ingredients 6

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

Steps:

  • 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.
  • Add a pinch of ground cinnamon, nutmeg, and/or cloves, or even orange zest, to the batter, if you'd like.

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE



Buttermilk Pancakes with Apple Cranberry Compote image

Provided by Amanda Freitag

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 17

2 eggs
3 tablespoons granulated sugar
11 tablespoons cold butter
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup confectioners' sugar
Maple syrup, for serving
Apple Cranberry Compote, recipe follows, for serving
1 cup fresh cranberries
1 cup granulated sugar
1 tablespoon honey
1/2 teaspoon kosher salt
6 Gala apples, skin on, cored and diced
1 stick cinnamon
1 lemon, juiced and zested

Steps:

  • Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
  • Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
  • In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

LOW-FAT BUTTERMILK PANCAKES



Low-Fat Buttermilk Pancakes image

These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine. I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave. These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links. Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes.

Provided by Just Nora

Categories     Breakfast

Time 13m

Yield 2 cups of batter (about), 4-6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup low-fat buttermilk
2 tablespoons fat-free mayonnaise
3 egg whites
1/4 cup skim milk
cooking spray
maple syrup
margarine (optional)

Steps:

  • Place all ingredients in a food processor work bowl and mix well.
  • Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
  • Serve topped with butter spray or margarine, if desired, and maple syrup.

BUTTERMILK BLUEBERRY PANCAKES



Buttermilk Blueberry Pancakes image

Here's my recipe for classic blueberry pancakes-light as a feather and bursting with flavor! -Ann Moran, Islesford, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
2 cups buttermilk
2 large eggs, room temperature, lightly beaten
1 tablespoon canola oil
1 cup fresh or frozen blueberries
Optional: Butter and maple syrup

Steps:

  • In a large bowl, whisk flour, sugar, baking soda, salt and baking powder. In another bowl, whisk buttermilk, eggs and oil. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle 1 tablespoon blueberries on each pancake. Turn when bubbles form on top. Cook until the second side is golden brown. If desired, serve with butter and syrup and top with additional blueberries.

Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 322mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.

MOM'S BUTTERMILK PANCAKES



Mom's Buttermilk Pancakes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 6

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

  • Preheat and lightly grease a large skillet or electric griddle.
  • Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  • Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g

BETTER-FOR-YOU BUTTERMILK PANCAKES



Better-For-You Buttermilk Pancakes image

The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. -Janet Schubert, Rib Lake, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large egg whites
1 large egg
2 cups buttermilk
2 tablespoons canola oil
Fresh mixed berries, optional

Steps:

  • In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts :

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

Made with fresh or frozen cranberries, these pancakes have a hint of orange that makes for a tasty breakfast! Original recipe is from The Joy of Cranberries: The Tangy Red Treat, with a small tweak from yours truly! Various syrups do well with these, but when they're topped with a cranberry syrup like recipe #304229, well . . .

Provided by Sydney Mike

Categories     Breakfast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup granulated sugar
2 -3 teaspoons orange zest, finely minced
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup orange juice
3 tablespoons unsalted butter, melted

Steps:

  • In a small bowl, mix cranberries, sugar & zest & set aside.
  • In large bowl, mix flour, baking powder, baking soda & salt.
  • In another small bowl, mix egg, buttermilk, OJ & butter, then add this mixture to flour mixture, stirring until just combined [batter should be lumpy].
  • Fold cranberry mixture into the other mixed ingredients.
  • Heat a lightly greastd griddle or heavy skillet over medium heat.
  • Pour about 1/4 cup batter onto hot griddle for each pancake.
  • Cook pancakes until golden brown, then turn to cook other side.
  • Serve hot!

Nutrition Facts : Calories 296.9, Fat 8.8, SaturatedFat 5, Cholesterol 57.5, Sodium 571.9, Carbohydrate 47.9, Fiber 2.5, Sugar 15.8, Protein 7.1

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