Pumpkin-Cranberry Pancakes

0
1692
Pumpkin Cranberry

These hearty pancakes make the perfect fall breakfast.

Pumpkin-Cranberry Pancakes
Makes about 18
Write a review
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup sweetened dried cranberries
  2. 1 cup boiling water
  3. 2½ cups self-rising flour
  4. 2 teaspoons pumpkin pie spice
  5. ¼ teaspoon kosher salt
  6. 1½ cups whole buttermilk
  7. 1 cup canned pumpkin
  8. ½ cup firmly packed dark brown sugar
  9. ¼ cup unsalted butter, melted
  10. ½ teaspoon vanilla extract
  11. 2 large eggs, separated
  12. 3 tablespoons canola oil, divided
  13. Cranberry Topping (recipe follows)
  14. Maple syrup, to serve
Instructions
  1. In a small bowl, combine cranberries and 1 cup boiling water; cover and let stand until softened, about 15 minutes. Drain well.
  2. In a large bowl, whisk together flour, pumpkin pie spice, and salt. Make a well in center of mixture. In a medium bowl, stir together buttermilk, pumpkin, brown sugar, melted butter, vanilla, and egg yolks. Add to dry ingredients, stirring just until combined. Stir in cranberries. In a separate bowl, beat egg whites with a mixer at high speed until stiff peaks form; fold into batter.
  3. In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat. Working in batches, drop batter by ⅓ cupfuls 1 inch apart over hot oil. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, about 2 minutes more. Use remaining oil as needed. Serve with Cranberry Topping and syrup.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Southern Cast Iron https://www.southerncastiron.com/
Cranberry Topping
Makes about 1½ cups
Write a review
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups fresh or frozen cranberries, thawed
  2. ½ cup water
  3. ½ cup sugar
  4. ⅛ teaspoon kosher salt
  5. ½ teaspoon vanilla extract
Instructions
  1. In a medium saucepan, bring cranberries, ½cup water, sugar, and salt to a boil over medium-high heat. Reduce heat to medium-low; simmer until berries begin to pop and mixture thickens, about 15 minutes. Coarsely mash with a fork. Stir in vanilla.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Southern Cast Iron https://www.southerncastiron.com/

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.