Main Menu

Everyone Welcome - Open 7:30am - 9:30pm daily

Cranberry Orange Pancakes

These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.



For 4 Serving(s)


  • 1 c non-dairy milk
  • 2 1/4 c fresh cranberries
  • 3/4 c orange juice
  • 3 T sugar
  • bn salt
  • 1/2 c whole wheat flour
  • 1/2 c all-purpose flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 T agave
  • 1 T olive oil
  • 1 1/2 t vanilla extract
  • orange zest
  • maple syrup

Cranberry Orange Pancakes Directions

  1. In a large bowl, whisk together the non-dairy milk and vinegar. Set aside for 10 minutes.
  3. Combine the cranberries, 1/2 cup of orange juice, sugar, and a pinch of salt in a medium saucepan over medium heat. Cover, and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, until the cranberries have all popped and the sauce has thickened. Reduce heat to very low and cover to keep warm.
    Heat a large skillet over medium heat, and spray with cooking spray unless it’s nonstick.
    In a medium bowl, combine the flours, baking powder, baking soda, and 1/4 teaspoon of salt. Set aside.
  6. Add the remaining 1/4 cup of orange juice, agave or maple syrup, olive oil, and vanilla extract to the bowl of milk-vinegar mixture. Whisk to combine. Add the dry ingredients to the wet ingredients and whisk until there are no large clumps, but avoid over-mixing.
    Use a ladle to pour batter onto the skillet, making pancakes that are about 4 inches across. Cook without flipping for 2-3 minutes until bubbles appear on the surface of the pancakes. Flip, and cook for an additional 1-2 minutes.
    Serve the pancakes with the cranberry orange sauce, sprinkled with some orange zest and drizzled with maple syrup.

Share This Recipe