I have another recipe today that uses Thanksgiving leftovers.
It is another breakfast recipe too!
Who knew you could have a hearty day after Thanksgiving breakfast and use up some of those leftovers!
But the beauty of yesterday’s recipe, Leftover Stuffing Muffins and today’s, Cranberry Orange Pancakes, is that you have an entire *new* meal (that is so easy because half the work is already done) and you would never know that it is made up of pure leftovers from t-day dinner!
These pancakes are composed of classic winter flavors, orange and cranberry. They are slightly tart, slightly sweet, slightly complex and yet lacks absolutely no flavor.
The pancakes themselves can fully hold their own, so if you don’t have any leftover cranberry sauce then you could simply enjoy the pancakes with some butter and a drizzle of honey. The Cranberry Orange Sauce just adds a more intense flavor!
I think these stunning pancakes would be perfect for Christmas morning too, or any breakfast in December!
Cranberry Orange Pancakes:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon cinnamon
1 medium orange, zested and juiced
1 ¼ cup buttermilk
½ teaspoon almond extract
3 tablespoons butter, melted
1 cup chopped fresh cranberries
Cranberry Orange Sauce (for topping):
2/3 cup cranberry sauce
½ cup orange juice
2 tablespoons butter
In a large bowl, stir together dry ingredients. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients, stirring until batter is smooth and free from lumps. Fold chopped cranberries into pancake batter.
Meanwhile, preheat a large skillet over medium-high heat. Spray with cooking spray and add about ¼ cup pancake batter for each pancake, being careful not to overcrowd pan. Flip pancakes when bubbles form on top and edges begin to turn golden brown. Cook pancakes for an additional minute on other side or until golden.
Serve pancakes immediately topped with Cranberry Orange Sauce.
Combine all ingredients in a small sauce pan over low heat. Cook for 3-4 minutes or until heated through. Serve warm over pancakes.