Switch up your breakfast routine with these delicious Oatmeal Cranberry Pancakes. Your taste buds will thank you!
I’m always looking for ways to put a fun twist on breakfast. Both of my kids love to eat and while their tastes vary from day to day, they’re always up for their favorites like pancakes or cereal. Honestly, who isn’t? But when we need a break from the ordinary these Oatmeal Cranberry Pancakes hit the spot.
This homemade pancake recipe puts a delicious twist on plain pancakes and they’re guaranteed to get the family to the breakfast table in no time flat.
Homemade oatmeal pancakes are one of my favorite pancake recipes but after making them a lot over the years, I was ready for a twist.
One of the great things about pancakes is just how versatile they are. You can really get creative with flavors and additions for a yummy twist.
Cranberry has always reminded me of Fall and we do a lot of baking with cranberries so naturally dried cranberries were the perfect fit for this recipe.
They make.a great breakfast anytime of year.
OTHER VARIATIONS OF OATMEAL PANCAKES YOU CAN MAKE
Not a fan of cranberries? No worries! These oatmeal pancakes are pretty versatile and you can add all different types of additions for a flavorful breakfast.
Try adding these into the recipe in place of cranberry:
- chocolate chips
- banana pieces
- peanut butter & banana
WHAT YOU’LL NEED TO MAKE OATMEAL CRANBERRY PANCAKES
Even though you’re making these pancakes from scratch, don’t think it takes a lot of work or ingredients. You’ll just need flour, baking soda, baking powder, brown sugar, rolled oats and dried cranberries.
Most, if not all, you probably have in your pantry already!
OTHER BREAKFAST RECIPES YOU’LL LOVE
- CHOCOLATE BANANA PANCAKES
- 3-INGREDIENT BANANA PANCAKES
- CARAMELIZED PEACH FRENCH TOAST
- BREAFAST PIZZA
HOW TO MAKE OATMEAL CRANBERRY PANCAKES
- * Switch up your breakfast routine with these delicious Crunchy Oatmeal Cranberry Pancakes
- * Ingredients
- 1 1/2 cups of flour
- 1/2 cup rolled oats
- 2 tsp. baking powder
- 2 tsp. brown sugar
- 1/2 tsp. baking soda
- 1/4 cup dried cranberries + more for garnish
- 1 cup of milk + more if batter is too dry
- 1 egg
- Butter for pan
Pre-heat skillet on low - medium heat and melt butter in pan
In food processor, chop rolled oats until they are a fine powder (3-5 pulses)
In a large bowl mix flour, baking soda, baking powder, brown sugar, rolled oats, dried cranberries, Gently stir to combine
Add in 1 cup of milk and egg. Stir.
Scoop 1 tablespoon of batter into pan (or more depending how large you want your pancakes)
Cook 3-5 minutes then flip. Cook until golden brown.
Repeat with remaining batter.
Top with more dried cranberries and syrup. Serve Immediately.
If pancake batter is to dry, add more milk 1 tablespoon at a time until desried consistency is reached