Double-Cranberry Pancakes

Cranberry Pancakes

Cranberry pancakes drizzled with cranberry maple syrup make this dish double the delight at breakfast.

Double-Cranberry Pancakes
Makes about 1 dozen
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  1. 1 maple syrup
  2. 1⅔ cups fresh cranberries, divided
  3. 2 cups all-purpose baking mix*
  4. ¾ cup whole milk
  5. ½ cup sour cream
  6. 2 large eggs, beaten
  7. ¼ cup firmly packed brown sugar
  1. In a medium saucepan, bring maple syrup and 1 cup cranberries to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, for 15 minutes or until cranberries begin to burst. Let cool to room temperature, then cover and refrigerate for up to 1 week.
  2. Spray a griddle or large nonstick skillet with nonstick cooking spray, and heat over medium heat.
  3. In a medium bowl, whisk together baking mix and next 4 ingredients. Stir in remaining ⅔ cup cranberries. Pour batter by ¼ cupfuls onto hot pan. Cook for 2 minutes or until tops are covered with bubbles and edges look dry; turn and cook for 1 to 2 minutes. Serve pancakes warm with cranberry syrup.
  1. *We used Bisquick.
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