- 2 cups buttermilk
- 2 cups unbleached all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- the zest from one orange (save ½ tsp of it for the syrup)
- 1 5oz. bag of dried cranberries (also known as “Craisins” — you won’t use the whole bag, but the amount you want to use is totally up to you)
- 3 tbsp unsalted butter, melted and cooled slightly
- oil or butter to coat your griddle or skillet (I used butter)
For the syrup:
- ½ cup real maple syrup
- ¼ to ⅓ cup fresh or frozen cranberries (I used fresh)
- 2 tsp Grand Marnier or Cointreau (optional)
- ¼ tsp cinnamon
- ½ tsp orange zest
For the syrup:
- Pour 1/2 cup maple syrup into a small saucepan over medium heat. Add in the cranberries, orange zest, liquor (if using), and cinnamon. Bring to a simmer and mix until all of the cinnamon is smoothly combined and the berries begin to pop (if you’re using fresh cranberries), about 5 minutes.
- Turn off the heat and cover while you make the pancakes.
For the pancakes:
- Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg, vanilla, orange zest and melted butter into the milk mixture (or buttermilk) until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest setting. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon dried cranberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and syrup, and repeat with remaining batter.