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These Baked Cranberry Pancakes are a cozy, no-fuss twist on a breakfast classic—soft, fluffy, and bursting with tart cranberries that make every bite taste like the holidays.
Why You Should Make This Recipe
Easy, hands-off breakfast: No flipping required—just pour the batter into a pan and bake!
Perfectly fluffy texture: Baking creates soft, cake-like pancakes with golden edges.
Bursting with flavor: The tart cranberries balance the sweetness for a bright, festive taste.
Ideal for a crowd: Great for brunches or holiday mornings—one pan serves everyone.
Customizable toppings: Try powdered sugar, maple syrup, whipped cream, or orange zest.
Make-ahead friendly: You can mix the batter and prep the pan the night before.
Festive and beautiful: The cranberries add a pop of color that makes this dish table-worthy.
Freezer-friendly leftovers: Slice, freeze, and reheat for a quick breakfast later on.
Ingredients
Cranberry Pancakes
- 1-1/3 cup boxed pancake mix plus 2 tbsp
- 1 cup water
- 1 egg
- 2 tbsp sour cream
- ¾ cup fresh cranberries
- ½ cup chopped pecans
Cranberry Glaze
- ¼ cup water
- ¾ cup fresh cranberries
- 1 cup confectioner’s sugar
Let’s Make Baked Cranberry Pancakes With Cranberry Glaze
Cranberry Pancakes
- Preheat the oven to 350°F. Lightly coat an 8×10-inch baking dish with nonstick cooking spray.
- Prep the cranberries: In a small bowl, toss the cranberries with 2 tablespoons of dry pancake mix and set aside. This helps keep them evenly distributed in the batter.
- Make the batter: In a medium bowl, whisk together the remaining 1⅓ cups of pancake mix, water, egg, and sour cream until smooth.
- Add the mix-ins: Gently fold in the coated cranberries (including any extra flour) and the pecans.
- Bake: Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cranberry Glaze
- In a small saucepan, combine the fresh cranberries and water. Bring to a boil, then reduce the heat to low.
- Use a potato masher or fork to crush the cranberries slightly, then simmer for about 5 minutes.
- Strain the mixture through a fine mesh sieve to collect the juice. Allow it to cool to room temperature.
- Whisk the cooled cranberry juice with confectioners’ sugar until smooth. If the glaze is too thick, add water 1 teaspoon at a time until it’s pourable and drizzles easily.
- Drizzle the cranberry glaze over the baked pancake and let it cascade down the sides for a beautiful, bakery-style finish.
Krazy Kitchen Mom Tips
- Don’t over-mix the batter. Once the ingredients all come together, fold in the cranberries and pecans.
- Coat the cranberries first: Tossing them in dry pancake mix keeps them from sinking to the bottom of the batter.
- Use fresh or frozen cranberries: Both work well—just don’t thaw frozen ones before adding, or the batter may become too thin.
- Add texture with nuts: Pecans or walnuts add a delicious crunch that balances the tart cranberries.
- Check for doneness early: Oven times vary, so start checking around 25 minutes—look for a golden top and a clean toothpick.
- Adjust glaze consistency: Add a teaspoon of water at a time until it drizzles smoothly over the top.
- Enhance the flavor: A touch of orange zest or vanilla in the batter complements the cranberries beautifully.
More KKM Breakfast/Brunch Recipes
Baked Cranberry Pancakes with Cranberry Glaze
These baked cranberry pancakes are delicious and festive. They're filled with tart fresh cranberries and topped with a cranberry glaze.
Ingredients
Method
Cranberry Pancakes
- Preheat the oven to 350°F. Lightly coat an 8×10-inch baking dish with nonstick cooking spray.
- Prep the cranberries: In a small bowl, toss the cranberries with 2 tablespoons of dry pancake mix and set aside. This helps keep them evenly distributed in the batter.
- Make the batter: In a medium bowl, whisk together the remaining 1⅓ cups of pancake mix, water, egg, and sour cream until smooth.
- Add the mix-ins: Gently fold in the coated cranberries (including any extra flour) and the pecans.
- Bake: Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Cranberry Glaze
- In a small saucepan, combine the fresh cranberries and water. Bring to a boil, then reduce the heat to low.
- Use a potato masher or fork to crush the cranberries slightly, then simmer for about 5 minutes.
- Strain the mixture through a fine mesh sieve to collect the juice. Allow it to cool to room temperature.
- Whisk the cooled cranberry juice with confectioners’ sugar until smooth. If the glaze is too thick, add water 1 teaspoon at a time until it’s pourable and drizzles easily.
- Drizzle the cranberry glaze over the baked pancake and let it cascade down the sides for a beautiful, bakery-style finish.
Notes
Krazy Kitchen Mom Tips
-
- Don’t over-mix the batter. Once the ingredients all come together, fold in the cranberries and pecans.
- Coat the cranberries first: Tossing them in dry pancake mix keeps them from sinking to the bottom of the batter.
- Use fresh or frozen cranberries: Both work well—just don’t thaw frozen ones before adding, or the batter may become too thin.
- Add texture with nuts: Pecans or walnuts add a delicious crunch that balances the tart cranberries.
- Check for doneness early: Oven times vary, so start checking around 25 minutes—look for a golden top and a clean toothpick.
- Adjust glaze consistency: Add a teaspoon of water at a time until it drizzles smoothly over the top.
- Enhance the flavor: A touch of orange zest or vanilla in the batter complements the cranberries beautifully.
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