Holidays yield a lot of food, so clean out your fridge with these leftover cranberry sauce pancakes. They’re fun to make and work with homemade or store-bought batter.
A little personal history on cranberry sauce and this recipe
Hello, readers—Kacey from The Cookie Writer here with another leftovers recipe. I’m all about clearing out the fridge and avoiding waste, so turning leftover cranberry sauce into pancakes felt like a natural idea.
Pancakes are a staple at our house, especially for my daughter—she could have them every day. Whether from a box or made from scratch, pancakes are simple and forgiving. I often make a batch ahead and reheat them over a couple of mornings; reheated pancakes still taste great.
I didn’t grow up loving cranberry sauce. It wasn’t until years later that I realized the texture issue was from canned sauce—I hadn’t known homemade cranberry sauce was a thing. My husband’s grandmother showed me how she made it and shared her tip: add at least a quarter cup extra sugar. She always kept a pie ready for her husband when he came home from the mine, so her sweet touch made sense.
Why I love this Cranberry Sauce Pancake Recipe
These pancakes are irresistibly versatile. The cranberry tang brightens each bite, and the recipe accepts substitutions easily. Use strawberry compote, jams, or preserves instead of cranberry sauce if you prefer. Use homemade batter for a from-scratch feel or a store-bought mix when you need a shortcut. Either way, this twist on pancakes is a crowd-pleaser.
The perfect Thanksgiving, Christmas and holiday-season breakfast recipe
Leftover cranberry sauce pancakes are a festive breakfast for the holiday season. We make them the weekend after Thanksgiving and again when the kids are home between Christmas and New Year’s. The cranberry flavor suits Thanksgiving and the bright red color—especially with a touch of food coloring—works well for Christmas. Top the stack with whipped cream, a dusting of powdered sugar, and some chopped mint for a holiday-worthy presentation.
Cranberry Pancake recipe tips, tricks and shortcuts
This recipe is straightforward, but holidays can make even simple things feel busy. Here are a few tips to make the process easier when you’re juggling multiple dishes and hungry family members.
- Use store-bought pancake mix: Prepare the mix according to package directions, but replace about one-third of the liquid with cranberry sauce. Add a splash more milk if the batter is too thick.
- No cranberry sauce? No problem: Rehydrate dried cranberries in hot water for 1–2 minutes, drain, and fold them into the batter like you would blueberries or bananas.
- Try cranberry syrup on plain pancakes: If you make cranberry syrup for the holidays, drizzle it over regular pancakes instead of maple syrup for the same flavor profile.
- Don’t like cranberries? Try strawberries: Substitute a strawberry glaze or jam in place of the cranberry sauce for a familiar, fruit-forward variation.
Cranberry Pancakes with Leftover Cranberry Sauce
Double up on the cranberry sauce for these easy pancakes. A perfect holiday breakfast, or use your favorite jelly any time of year.
- Total Time: 25 minutes
- Yield: 10
Ingredients
- 3/4 cup milk or buttermilk
- 1 tablespoon vinegar (omit if using buttermilk)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 teaspoon ground cinnamon
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 2 tablespoons butter, melted (plus more for cooking)
- 1/2 cup leftover cranberry sauce, plus more for topping
- Red food coloring (optional)
Instructions
- If using plain milk, combine the milk and vinegar and set aside for about 5 minutes to make a quick buttermilk.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and sugar.
- Whisk the egg, melted butter, and vanilla into the buttermilk. Stir in the cranberry sauce and add a few drops of red food coloring if you like a brighter color.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a large skillet over medium-low heat and melt a bit of butter or coconut oil. Scoop 1/4-cup portions of batter into the pan. Cook until the undersides are golden, flip, and cook until the other side is done.
- Stack the pancakes and serve with extra cranberry sauce, whipped cream, or a dusting of powdered sugar.
Notes
For a faster option, use a ready-made pancake mix and fold cranberry sauce into the prepared batter as described above.
- Author: Andi
- Prep Time: 10 minutes
- Cook Time: 15 minutes