If there’s any time of year that most of the world is likely to have overnight guests (or be overnight guests) it has got to be Christmas. And, we all know that overnight guests means one thing – an extra special breakfast. This recipe is made with 100% whole wheat and fresh, tart cranberries, but I’m not going to go touting it as healthy – it’s studded with white chocolate chips and slathered in sweet orange butter after all. But, it is special and it is delicious.
The great thing about pancakes is that they’re simple to make and are pretty much a guaranteed crowd pleaser. They are endlessly adaptable to whatever flavour profile you can dream up, so it’s easy to make them a little extra special without a ton of work. Everyone knows how to make pancakes right?
When I’m making a larger batch like this I like to place them on a baking pan and pop them into an oven, warmed to the lowest setting, while I make the remaining pancakes. This keeps them nice and toasty so that everyone is able to eat all together and no one is stuck at the stove whipping out pancakes while everyone else is sitting down to brunch. Pancake breakfast for the win!
What’s your go-to brunch item?
White Chocolate Cranberry Pancakes with Sweet Orange Butter
You won’t use all of the butter for these pancakes but it’s equally delicious spread on toast, scones, or really anything your little heart desires.
Sweet Orange Butter
- 1/2 cup unsalted butter, room temperature
- 1 tablespoon orange zest
- 1/2 cup icing (confectioners) sugar
- pinch salt
- 2 tablespoons freshly squeezed orange juice
White Chocolate Cranberry Pancakes
- 2 cups whole wheat flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract
- 1/4 cup canola oil (or melted coconut oil)
- 2 large eggs
- 1 cup fresh or *frozen (thawed) cranberries, chopped
- 1/2 cup white chocolate chips (or chopped chocolate)
For the butter: Place butter, orange zest and icing sugar in a medium sized bowl. Beat until smooth. While beating, slowly drizzle in orange juice, a bit at a time, beating between additions until smooth. Cover and refrigerate until ready to use.
For the pancakes: In a medium-sized bowl whisk together flour, sugar, baking powder, and salt. In a separate, large, bowl, whisk together buttermilk, vanilla, oil and eggs. Whisk in flour mixture just until combined (lumps are fine). Let sit 5-10 minutes to allow the flour to soak up the liquids. Stir in cranberries and white chocolate.
Preheat a nonstick skillet over medium heat. Using a 1/4 cup measuring cup, spoon batter into skillet, spread into an even circle. Allow to cook until edges have set and bubbles pop on top. Flip over and cook until browned on the other side (if pancakes are browning too quickly lower heat to medium-low). Continue with remaining batter.
Serve with orange butter and maple syrup.
*If using frozen, thawed berries, toss them in 1 teaspoon of flour before adding to the batter, this will help to prevent excess streaking in the batter.
Makes approximately: 20 small pancakes (serves: 6-8) and 1/2 cup butter