Baked Cranberry Pancakes

These baked cranberry pancakes are delicious and festive. They’re filled with tart fresh cranberries and topped with a cranberry glaze.

Why You Should Make This Recipe

These pancakes are dressed for the holidays filled with fresh sweet-tart cranberries and chopped pecans topped with a sweet cranberry glaze. Truly irresistible.

Whether you have a large family or need to serve a crowd, this recipe for baked pancakes is the solution!

Imagine, not having to stand next to the stove, making batch after batch of pancakes. Just mix and bake. Now you can enjoy pancakes without any work.

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

1. Preheat oven to 350°.
2. Spray an 8×10 baking dish with non-stick cooking spray.
3. Toss cranberries in a bowl with two tablespoons of dry pancake mix and set aside.
4. Whisk the remaining 1-1/3 cups pancake mix, water, egg, and sour cream.
5. Fold in cranberries and any excess flour and pecans.
6. Pour pancake mix into the baking dish and bake for 30 minutes, or until an inserted toothpick comes out clean.

Cranberry Glaze

1. Place fresh cranberries and water in a small pan. Cook on high until the start to boil and reduce to low.
2. Smash the cranberries with a potato masher or a fork. Cook for 5 minutes.
3. Strain cranberry juices through a small strainer to get all of the juice. Let the juice cool to room temperature.
4. Mix the cranberry juice with the confectioner’s sugar. If the glaze is too thick, add 1 teaspoon of water at a time until it is thinned out. The glaze should be pourable so it drizzles off the sides of the pancake slices.

Krazy Kitchen Mom Tips

• Make the glaze while the pancakes are baking.
• Do not use frozen cranberries. I recommend using fresh cranberries to avoid adding too much moisture.
• Tossing the fresh cranberries in the pancake mix will stop all of the cranberries from dropping to the bottom of the pancake while baking.
• Don’t over-mix the batter. Once the ingredients all come together, fold in the cranberries and pecans.

More KKM Breakfast/Brunch Recipes

• Crescent Roll Lemon Danish
• Perfect Soft-Boiled Eggs
• Whipped Coffee
• Quiche Egg Boats