Real Recipes From Real Home Cooks ®

cranberry buttermilk pancakes (lowfat)

(1 rating)
Recipe by
Carol Junkins
Hanson, MA

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 rating)
yield 6 serving(s)
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For cranberry buttermilk pancakes (lowfat)

  • 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.