Barefeet in the Kitchen · by Mary Younkin★ 4.0 (1)
Cranberry Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 8%
CARBS 18G50% OF CAL
2G FIBER10G OTHER6G TOTAL SUGAR
FAT 6G37% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy tangy pancakes studded with cranberries and sweetened with maple syrup. A weekend breakfast favorite that tastes tart and indulgent.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2½ cups store-bought buttermilk (not a buttermilk substitute)
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
- 1½ cups cranberries (fresh or frozen)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 8%
CARBS 18G50% OF CAL
2G FIBER10G OTHER6G TOTAL SUGAR
FAT 6G37% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 287mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 58mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.