Spiced Cranberry Whole-Grain Pancakes

Cranberries have long brightened American tables from fall harvests through cozy winter mornings. These whole-grain pancakes fold fresh berries and warm cinnamon-nutmeg spice into a hearty buttermilk batter for a leisurely weekend stack.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 13g protein
• 58g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 cup fresh cranberries
• 1 cup whole-wheat flour
• 1/2 cup old-fashioned rolled oats
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 3 tbsp maple syrup
• 3 tbsp melted plus more for pan unsalted butter
• 1 tsp vanilla extract
• 1 small Granny Smith apple
• 3 tbsp pumpkin seeds
• 1/4 cup additional maple syrup for serving

Instructions

1. 1Pulse the rolled oats in a blender or food processor a few times until they resemble coarse flour. Whisk together with the whole-wheat flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
2. 2In a separate bowl whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine.
3. 3Finely chop half the fresh cranberries and fold them into the batter along with the grated apple (skin on). Let the batter rest 5 minutes so the oats hydrate and the batter thickens slightly.
4. 4Heat a large nonstick griddle or 12-inch skillet over medium heat and brush lightly with butter. The surface is ready when a drop of water sizzles and dances.
5. 5Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Press a few whole cranberries onto the top of each pancake.
6. 6Cook 2 to 3 minutes until the edges look set and bubbles form across the surface. Flip carefully and cook another 2 minutes until the undersides are deep golden and the centers spring back.
7. 7Transfer finished pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, buttering the pan between batches as needed.
8. 8Stack the pancakes, drizzle with warm maple syrup, and finish with a scatter of pumpkin seeds. Serve hot so the burst cranberries release bright tart juice into each bite.