Fluffy Cranberry Orange Eggnog Pancakes

Fluffy Cranberry Orange punch Pancakes square measure whole grain punch pancakes created with punch. prime with topping and orange sweetened cranberries for one special vacation breakfast!

These soft Cranberry Orange punch Pancakes square measure a stack of vacation heaven.

Fluffy Cranberry Orange Eggnog Pancakes
Fluffy Cranberry Orange Eggnog Pancakes

I told you after I announce my Orange sweetened Cranberries that I’d incorporated them into 2 recipes already, and this can be the second. which means I won’t be inundating you with cranberry orange recipes for a minimum of a bit whereas, ok? 

I don’t ordinarily drink tons of punch throughout the vacations, however I forever expire as a result of my children like to drink it and that i fully love baking with it.  

My punch quick bread and punch Baked dish are vacation staples here the past few years. i really like the richness and flavor that punch lends to baked goods…you’ve simply need to attempt it!

Fluffy Cranberry Orange Eggnog Pancakes

INGREDIENTS:
  •  One batch Orange Sugared Cranberries

FOR THE PANCAKES:

  •  2 cups white whole wheat flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon cinnamon
  •  1/4 teaspoon salt
  •  2 Clover Stornetta Farms large eggs
  •  3 tablespoons canola oil
  •  2 teaspoons orange zest
  •  2 cups Clover Stornetta Farms100% Natural Eggnog

FOR THE WHIPPED CREAM:

  •  1/2 cup Clover Organic Farms heavy whipping cream
  •  1 1/2 tablespoons granulated sugar (or orange sugar leftover from the sugared cranberries)
  •  1 teaspoon pure vanilla extract
  •  Powdered sugar, for serving (optional)

INSTRUCTIONS:

  1. Preheat a non-stick griddle or skillet over medium heat.
  2. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.
  3. Beat the eggs lightly until combined. Add the canola oil, orange zest, and eggnog, and whisk until well incorporated.
  4. Pour the wet ingredients into the dry ingredients and stir just until the flour is incorporated. Be careful not to over mix.
  5. Pour 1/4 cup of the batter for each pancake onto the griddle. Cook for 2-3 minutes per side or until golden brown and fluffy.

PREPARE THE WHIPPED CREAM:

  1. Place the heavy cream in a medium bowl with the sugar and vanilla. Beat on medium high until stiff peaks just begin to form. Be careful not to over whip.
  2. Serve the pancakes with a dusting of powdered sugar and top with whipped cream and orange sugared cranberries. Enjoy!

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