Cranberry Crumble Pancakes

Stack of pancakes topped with cranberry maple syrup and oat crumble.

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.

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Breakfast

American

yields 12 pancakes

630 kcal

Equipment

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

christmas, freezer-friendly, holidays, make ahead, oven, stove top

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