Light and fluffy Cranberry Poppy Seed Pancakes with Cranberry Syrup make the perfect Holiday breakfast!
Can I tell you a secret? Don’t judge okay?
I hate Thanksgiving food.
There, I said it! Does that make me crazy? Is there something wrong with me because I would rather eat spaghetti or pizza than a roast turkey, stuffing and cranberry sauce? I don’t know what it is, it just doesn’t do it for me! Basically every Thanksgiving I eat my Mom’s Mashed Potatoes and bide my time until dessert so I can get a slice of Pecan Pie.
But that doesn’t mean I don’t like the flavors of the season! I still love lots of the flavors, just not in the traditional sense. Take these beautiful Orange Poppy Seed Pancakes with Cranberry Syrup for example, they are the perfect breakfast! The sweet and fluffy pancakes are paired with a slightly tangy, yet sweet cranberry infused syrup, it really is magical!
The pancakes are so simple to make, just your basic pancake staples like gluten free flour, eggs and buttermilk but made extra special by adding orange juice and poppy seeds! They have a hint of sweetness and a little kick from the orange juice!
The syrup is made by combining water with sugar, orange zest, and fresh cranberries! By using fresh cranberries it brings out a rich, intense fruit flavor. This is the kind of flavor you cannot just stumble upon, the quality of ingredients really matter.
This is the perfect Fall breakfast to make for all your guest this Holiday season!
Save RecipeIngredients
- Orange Poppy Seed Pancakes
- 1 cup gluten free Bisquick
- zest of one orange
- 1 tablespoon poppy seeds
- 1 cup buttermilk
- 1/4 cup orange juice
- 1 egg beaten
- 4-5 tablespoons coconut oil for cooking
- Cranberry Syrup
- 2 1/4 cups water
- 2 cups white sugar
- 2 cups fresh cranberries
- zest from one orange
Instructions
- For the Pancakes:
- In a medium size mixing bowl combine the flour,orange zest, and poppy seeds. Add in buttermilk, orange juice, and egg.
- Combine mixture well.
- Heat a large skillet or griddle over medium to medium high heat.
- Melt one tablespoon of coconut oil. Scoop out the pancake batter with an ice cream scoop.
- Cook pancakes for approximately 1-2 minutes until you see little bubbles form, flip pancakes, cook for about one more minute or until golden brown.
- Add additional oil as needed.
- For the Cranberry Syrup
- Combine all ingredients in a small sauce pan and bring to a simmer. Simmer at least 15 minutes until the cranberries have burst. Strain the cranberries from the syrup and simmer for 20 minutes until it has reduced by half.
- Serve syrup warm or room temperature with pancakes or waffles. Garnish with cranberries if desired.
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