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Buttermilk Pancakes with Cranberry-Maple Syrup


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Rate this recipe 4.6/5 (5 Votes)


  • 2 cups fresh or frozen cranberries, thawed
  • 1 1/4 cups sugar
  • 3/4 cup water
  • 1/3 cup grade-B maple syrup
  • 1 cup unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups buttermilk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted, plus more for cooking


Servings 2
Adapted from


Step 1

Make cranberry-maple syrup: In a blender, pulse cranberries, 1 cup sugar and water until coarsely chopped. Scrape mixture into a medium saucepan over medium heat. Bring to a boil, then decrease to low and simmer until reduced by half, 20 minutes. Strain liquid over a fine-mesh sieve into a small bowl. Discard solids. Let syrup cool to room temperature, about 15 minutes. Once cool, stir in maple syrup, then set aside.

In a large bowl, combine all-purpose flour, whole-wheat flour, remaining sugar, baking powder, baking soda and salt. In another bowl, whisk together 2 cups buttermilk and eggs. Pour wet ingredients into dry ingredients, stirring until just incorporated. Add 2 tablespoons butter and remaining buttermilk, stirring once or twice until just combined.

Melt 1 tablespoon butter on a griddle or a large nonstick skillet over medium heat. Once melted, ladle ⅓ cup batter into pan, swirling pan to form a 6-inch round. Cook until surface starts to bubble and bottom is golden brown, about 1½ minutes, then carefully flip and cook 1½ minutes more. Repeat with remaining batter, adding more butter to pan as necessary. Serve with cranberry-maple syrup.

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