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stack of spiced pancakes topped with cranberry sauce

Cranberry Pancakes

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


These Cranberry Pancakes would be perfect for a holiday morning, or for any cold winter’s morning.



Cranberry Sauce:

  • 1 cup canned whole berry cranberry sauce
  • 2/3 cup water
  • 1/4 cup sugar


  • 2 1/2 cups Original Bisquick® mix
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs, lightly beaten
  • 1 1/4 cups milk
  • 1/2 cup canned whole berry cranberry sauce
  • 1 teaspoon vanilla


  1. In a medium saucepan, combine the ingredients for the cranberry sauce. Bring to a gentle boil; let cook until thickened, 5-10 minutes.
  2. Meanwhile, make the pancakes: Heat a large skillet or griddle over medium-high heat.
  3. In a large bowl, combine the Bisquick, sugar, cinnamon, nutmeg and ginger. Stir in the eggs, milk, 1/2 cup cranberry sauce and vanilla.
  4. For each pancake, pour 1/4 cup of the batter onto the hot griddle. Cook until bubbly on top and set on the edges. Flip and cook on the second side.
  5. Serve the pancakes topped with the cranberry sauce.

Keywords: cranberry pancakes