Cranberry Pancakes

Cranberry Pancakes use up leftover Thanksgiving jellied cranberry sauce in these fruity breakfast flapjacks.
Cranberry Pancakes

Cranberry Pancakes

By Sue Lau | Palatable Pastime

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Cranberry Pancakes is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics.  This week we are sharing recipes using Thanksgiving leftovers.

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Although it isn’t quite Thanksgiving here in bloggerland, I just happened to have some jellied cranberry sauce hanging around. After making other delicious cranberry recipes of course.

And I don’t like leftovers sitting around too long, so getting the leftover cranberry sauce out  the door the day after Thanksgiving suits me fine.

I am not one to repeat the turkey plate with sauce much, as I repurpose the turkey into other things. You can see a few of those recipes below. These also freeze well, so you can get these cooked up and out of  your way.

Cranberry Pancakes

I served these with maple syrup. You might like a cranberry syrup. You can make that one part cranberry juice cocktail and two parts granulated sugar, heated on the stove until the sugar dissolves well and creates a syrup.

I like these with maple sausages too. If you do vegan, you can get good breakfast links that are plant based. But you know I eat meat, even though I eat meat or plant based. The pancakes themselves are not vegan, but they are vegetarian. You  could use plant milk but watch the cranberry sauce and sugars which have hidden ingredients that are not vegan. Always check the label if it matters to you, right?

From Our Dinner Table

Thanksgiving Leftover Recipes

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Cranberry Pancakes

Cranberry Pancakes

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Cranberry Pancakes

Cranberry Pancakes

Cranberry Pancakes

Sue Lau
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Quick Bread
Cuisine American
Servings 10 pancakes
Calories 171 kcal

Equipment

  • 1 pancake griddle

Ingredients
  

  • 3/4 cup jellied cranberry sauce melted
  • 4 tablespoons maple syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream or milk if you prefer
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup dried sweetened cranberries

Instructions
 

  • Mash cranberry sauce and melt in the microwave or in a saucepan on the stove.
  • Stir in the maple syrup, melted butter, vanilla and heavy cream.
  • Then, when the cream has cooled the mixture, whisk in the eggs.
  • Add the flour and salt, stirring just enough to mix.
  • Fold in cranberries.
  • Griddle by 1/4-cupfuls on a lightly oiled pan, turning when top bubbles and underside is golden, then cook a minute more.
  • Serve hot with butter and your choice of syrup.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 171kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 52mgSodium: 152mgPotassium: 58mgFiber: 1gSugar: 16gVitamin A: 301IUVitamin C: 0.3mgCalcium: 24mgIron: 1mg
Keyword Recipes using leftover cranberry sauce
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Cranberry Pancakes

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