Cranberry Buttermilk Pancakes (Lowfat)

Carol Junkins


When I eat breakfast out I always try to get my Cranberry Walnut pancakes, of course not every place serves them! I can always make them at home and I have this recipe I got from Crazed for Cranberries cookbook in 1997.
Enjoy !


★★★★★ 1 vote

5 Min
5 Min
Stove Top


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  • 1 c
    fresh cranberries, washed and chopped ( could use craisins)
  • 1/2 c
  • 2 c
  • 2 tsp
    baking powder
  • 1
  • 1
    egg white
  • 2 c
    low fat buttermilk
  • 3 Tbsp
  • 3 Tbsp
    canola oil

How to Make Cranberry Buttermilk Pancakes (Lowfat)


  1. Mash chopped cranberries with sugar and set aside.
    (I also finely chop up walnuts to add about 1/4 cup)
  2. In a large bowl, sift together dry ingredients. In a seperate bowl, beat egg until fluffy, then add buttermilk, honey and oil. Make a well in dry ingredients and slowly pour in buttermilk mixture.
    Stir just enough to combine.
  3. Spray preheated griddle with nonstick oil. Ladle batter onto griddle. Sprinkle with cranberries and nuts if desired. Turn pancakes when half the bubbles burst, and briefly cook on the other side until golden.

Printable Recipe Card

About Cranberry Buttermilk Pancakes (Lowfat)

Course/Dish: Fruit Breakfast, Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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