Cranberry Crumble Pancakes
Cranberry Crumble Pancakes are deliciously spiced, sweet and tart all at once! Topped with cranberry maple syrup and a brown sugar oat crumble, they’re a great way to start the day.
A Christmas Breakfast with Cranberry Syrup
It’s another Cozy Mystery Cooking Club recipe! This month, we read Yeast of Eden by Sarah Fox from A Pancake House Mystery series. Set in the weeks leading up to Christmas, there are holiday treats throughout…gingerbread crepes, pumpkin pie crepes, candy cane pancakes and more!
It was a reference to blueberry crumble pancakes that inspired this recipe. With a little twist to celebrate the holiday season, cranberry crumble pancakes are just the thing for your Christmas breakfast!
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Gather Your Ingredients
- All purpose flour — the go-to flour for fluffy pancakes and is also used in the crumble topping. I prefer King Arthur Organic.
- Old fashioned oats — these are used in the crumble topping. You can substitute quick oats if you have them on hand.
- Brown sugar — gives the crumble topping a touch of molasses flavor.
- Cinnamon — is used in the crumble topping and in the pancake batter.
- Unsalted butter — it’s what brings the crumble together and gives the syrup a little extra lusciousness. I also prefer butter to grease the griddle when making pancakes.
- Maple syrup — nothing beats pure maple syrup. I love it to sweeten things, including my coffee…when I’m in the mood for an extra treat.
- Cranberries — these little fruits love fall spices and bring a refreshing tart bite. You can use fresh or frozen.
- Granulated sugar — just a little for the pancake batter.
- Baking powder — helps give the pancakes their lift.
- Nutmeg — to add another layer of spice to the pancakes.
- Milk — I usually use 2%, but you can use skim or whole, or a plant-based milk.
- Egg — one large egg for the pancake batter.
- Oil — also for the pancake batter. A neutral oil, like canola or avocado, is best.
- Kosher salt — a little bit in the syrup and in the pancake batter.
How To Make Cranberry Crumble Pancakes
It’s quite easy! Done in three parts, you can even prep some of the recipe in advance to save you time in the morning.
- Combine the ingredients for the crumble and bake it on a lined sheet pan until toasted and golden.
- Infuse maple syrup with cranberries by warming them together slowly on the stove. Finish it off by melting in a knob of butter.
- Mix the batter for the pancakes and cook them up on a griddle or non-stick skillet using 1/4 cup of batter for each.
- Stack a few pancakes on a plate, drizzle with cranberry maple syrup and top with some crumble!
Helpful Recipe Tips
I have not made pancakes with anything other than wheat flours, so I’m afraid I can’t provide any insight on how they’d turn out. If you have a favorite pancake recipe made with other types of flour, simply add some cinnamon and nutmeg (if it’s not already included) to give them a hint of holiday spice. On occasion, I will substitute some or half of the all purpose flour with whole wheat without too much difference in the end product.
First, don’t over-mix the batter. It’s okay to have a few lumps. Letting it rest helps the flour absorb the liquids and the baking powder to form little bubbles. All this will help achieve fluffier pancakes. I usually let it rest 15 to 20 minutes before cooking the first batch. I also try not to disturb the batter in the bowl too much so it doesn’t deflate.
You can make the cranberry maple syrup and oat crumble the day before! (See below for storage recommendations). You can also combine the dry ingredients for the pancake batter the day before — do this in the mixing bowl you’ll use and cover it with some cling film.
Transfer unused cranberry syrup to an airtight container (like a small lidded jar) and store it in the fridge. Remove the lid to warm in the microwave for a few seconds. Store pancakes in an air tight storage container in your fridge. To freeze extra pancakes, lay them in a single layer on a lined sheet pan and pop them in the freezer. After an hour or two, transfer them to a freezer safe container and store them in the freezer. The oat crumble can be stored in a covered container on your kitchen counter.
What to Sip
These pancakes call for something hot and sweet! I’m totally feeling this Maple Cinnamon Latte or this White Hot Chocolate!
When to Make This
These are going to be wonderful all autumn when fresh cranberries are in season (here in the U.S.). When family comes to stay for the holidays, whip up a batch or two of these to really get into the holiday spirit!
More Things You Can Make With Cranberries!
- Spiced Cranberry Orange Sweet Rolls
- Turkey Sandwich with Cranberry Miso Mayo
- Cranberry + Brie Donuts
- Cranberry Gingerbread Bundt Cake
- Cranberry White Chocolate Cookie Bars
- Turkey Wrap with Cranberry + Goat Cheese
Cranberry Crumble Pancakes
Equipment
- nonstick skillet, or griddle
Ingredients
Crumb Topping
- ¼ cup all purpose flour
- ¼ cup old fashioned oats
- 2 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoon unsalted butter, melted
Cranberry Maple Syrup
- ¾ cup maple syrup
- ½ cup cranberries, fresh or frozen
- pinch kosher salt
- 1 tablespoon unsalted butter
Pancakes
- 1½ cups all purpose flour, plus 2 tbsp
- 1½ tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1½ cups milk
- 1 large egg
- 2 tablespoon neutral oil, canola or avocado works
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment.
- For the crumb topping, combine flour, oats, brown sugar and cinnamon in a bowl. Pour over the melted butter and toss to combine. Spread on the lined sheet pan and bake for 12-14 minutes until toasted and golden.
- For the cranberry maple syrup, combine the syrup, cranberries and a pinch of kosher salt in a saucepan over medium heat. Bring to a simmer, then reduce to low and cook for about 3-5 minutes. Use a wooden spoon to crush the popped cranberries. Stir in the butter until it's melted. Turn off the heat and cover the pot to keep warm.
- Meanwhile, make the pancakes by combining flour, sugar, baking powder, cinnamon, salt and nutmeg in a large bowl. In a measuring cup, whisk together the milk, egg and oil. Add this to the flour mixture all at once and stir until just combined; it's okay to have some lumps. (I like to let the batter rest for 15 to 20 minutes before cooking for a fluffier result.)
- Lightly butter a griddle or skillet over medium heat and drop about 1/4 cup of batter per pancake. Cook on one side until bubbles form on top, then flip and cook until the other side is golden. Set aside and keep warm.
- To serve, pile a stack of pancakes on a plate. Drizzle with cranberry syrup and top with the oat crumble.
Notes
- You can substitute up to half of the all purpose flour with white or red whole wheat.
- Allow your batter to rest for 15 to 20 minutes before cooking for fluffier pancakes.
- Make the cranberry maple syrup and oat crumble the day before to save time. Store the syrup in an air tight container in the fridge (rewarm in the microwave) and store the crumble (covered) on the counter.
- To freeze extra pancakes, place in a single layer on a sheet pan in the freezer for an hour or two. Transfer to a freezer-safe container and store in the freezer.
Nutrition
Pin for Later! Cranberry Crumble Pancakes
