Cranberry Orange Buttermilk Pancakes are fluffy pancakes with fresh orange zest and cranberries, then topped with homemade cranberry maple syrup.I think they give off a cozy, winter vibe, and I love them for breakfast or brunch! Or, whip up a batch for dinner–I love pancakes for supper! And don’t forget the Cranberry Honey Butter for topping! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cranberries: When cranberries are in season, I love using fresh berries.However, you can make the pancakes and syrup year-round if using frozen cranberries.

For the syrup, just make sure to thaw frozen cranberries first.And, for the pancakes, chop them slightly if they are frozen to prevent them from clumping together.Oranges: You will need about 2 large oranges for the freshly squeezed orange juice (1/4 cup for each of the syrup and pancakes).

Before juicing one of the oranges, be sure to zest it for the pancakes.If using store-bought orange juice, look for juice without added sugars or preservatives.Maple Syrup: For the most authentic maple flavor, use pure maple syrup.

Sugar: The granulated sugar in the pancake batter adds a little sweetness and helps the pancakes brown nicely as they cook.It also helps make the pancakes soft on the inside and a bit crispy on the outside.Buttermilk: If you don’t have buttermilk on hand, you

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