Ingredients
Scale
- 240 g all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 large egg
- 360 ml buttermilk
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 large orange, zest only
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 120 g fresh or frozen cranberries, roughly chopped
Instructions
- Combine dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl.
- In a separate bowl, whisk egg, buttermilk, melted butter, orange zest, orange juice, and vanilla until just combined.
- Pour wet ingredients into dry ingredients and gently fold until flour is just moistened. Fold in cranberries.
- Let batter rest 5-10 minutes.
- Preheat griddle over medium heat. Lightly butter griddle.
- Pour 1/4 cup batter onto griddle. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes more.
- Keep cooked pancakes warm on wire rack in 200°F (95°C) oven to prevent sogginess.
Notes
- Do not overmix to ensure light and fluffy texture.
- Use fresh orange zest for best flavor.
- Use buttermilk for ultra-fluffy pancakes.
- Roughly chop cranberries to prevent large tart pockets.
- Let batter rest for a few minutes to activate leavening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American