Cranberry Pancakes

Prep

15

min
Total

25

min
Servings

6

Turn leftover cranberry sauce into a stellar brunch dish, made even tastier with a cranberry switch-out for traditional maple syrup.

Ingredients

Cranberry Sauce

1

cup canned whole berry cranberry sauce
2/3

cup water
1/4

cup sugar

Pancakes

2 1/2

cups Original Bisquick™ mix
2

tablespoons sugar
1/2

teaspoon ground cinnamon
1/4

teaspoon ground nutmeg
1/4

teaspoon ground ginger
2

eggs, lightly beaten
1 1/4

cups milk
1/2

cup canned whole berry cranberry sauce
1

teaspoon vanilla

Steps

1

In 2-quart saucepan, heat Cranberry Sauce ingredients to a gentle boil; cook 5 to 10 minutes or until thickened.
2

Meanwhile, heat large skillet or griddle over medium-high heat, greasing or spraying if necessary.
3

In large bowl, mix Bisquick mix, 2 tablespoons sugar, the cinnamon, nutmeg and ginger. Stir in remaining Pancake ingredients.
4

For each pancake, pour 1/4 cup batter onto hot griddle. Cook until bubbly on top and set on the edges. Turn, and cook on second side.
5

Serve pancakes topped with cranberry sauce.

Recipe Tips

tip 1

Substitute 1 teaspoon pumpkin pie spice for the individual spices.
tip 2

Sprinkle with chopped nuts for some added crunch and flavor.

Nutrition

Nutrition Facts are not available for this recipe