Best Cranberry Buttermilk Pancake Mix Recipes

CRANBERRY BUTTERMILK PANCAKE MIX/JAR image

Yield serves 8

Number Of Ingredients 8

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup buttermilk powder
1/2 cup dried cranberries, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
Dash salt

Steps:

Spray griddle or large skillet with nonstick cooking spray. Heat griddle to 350 degrees F. Add 1 3/4 cups water and 2 eggs to flour mixture; beat until smooth. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes. Serves 8.

Cranberry Buttermilk Pancake Mix image

Provided by Taste of Home

Time 30m

Yield 16 pancakes (1-1/2 cups syrup).

Number Of Ingredients 16

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup dried cranberries, chopped
1/2 cup buttermilk blend powder
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
CINNAMON CRANBERRY SYRUP:
1/4 cup sugar
4 teaspoons cornstarch
2 cups cranberry juice
1 cinnamon stick (3 inches)
ADDITIONAL INGREDIENTS:
2 eggs
1-3/4 cups water

Steps:

For mix, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 1 batch. , For syrup, in a small saucepan, combine the sugar, cornstarch and cranberry juice until smooth; add cinnamon stick. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard cinnamon stick. Transfer syrup to a storage container; cover and refrigerate for up to 3 weeks. , To prepare pancakes: Pour mix into a large bowl. Whisk eggs and water; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Reheat syrup if desired; serve with pancakes.

Nutrition Facts :