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The Perfect Pancake Candidate #2: Baked Cranberry Pancake

December 11, 2010

Hello dear blog readers!  I apologize for my loooong absence.  November was a whirlwind of a month, and this is my first day off since December started.  That is too many days of working in a row!  Now that I have some time to think, cook and blog, I wanted to share the next contender for pancake perfection: the baked cranberry pancake.

My boss at the Co-op, Anya, passed this recipe gem along to me.  There are many things to recommend this pancake.

#1.) It is pretty, which means it is more delicious.

#2.) It is simple.  This is a super kid friendly recipe!

#3.) It is baked, which means you don’t have to stand over a hot stove waiting for the edges of the pancake to bubble or brown.  It also means that you can prepare the batter the night before and stumble out of bed, throw a pan of soon-to-be pancake goodness into the oven, and go back to bed and hit the snooze button a few more times.  This recipes is great for company, as it looks impressive, tastes amazing, and is easy to make en masse (which stovetop pancakes are not).

#4.) It is extremely adaptable.  I had some amazing frozen cranberries from the farmer’s market that I put into my batter, but you could really add any extras you fancy.  I think blueberries and extra cinnamon would be amazing, or chunks of pears, or apple slices… the sky’s the limit.  And that, my friends, is a glorious thing.

Cranberry Baked Pancakes

Serves 4-6 (depending on serving size).


  • 1 Tbs. butter (to grease pan)
  • 4 eggs
  • 1 1/3 c. milk
  • 1 tsp. vanilla
  • 4 Tbs. sugar
  • 1 Tbs. cinnamon
  • 1 1/2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 – 2 c. fruit of your choice (Cranberries are delicious this time of year!)


Preheat oven to 375ºF. Grease a 9 x 13-inch baking pan with your butter. Combine milk and eggs in a bowl. Whisk until well combined. Stir in vanilla, sugar and cinnamon. Add in the flour, salt and baking powder. Whisk until there are no lumps of flour left. Stir in your fruit, if using. Pour into prepared pan. Bake for 30-35 minutes, until the top of the puffed pancake is lightly browned in places. Garnish with powdered sugar and cinnamon, serve with maple syrup. Yum!

I hope all of you had a happy holiday, and a great start to December!



4 Comments leave one →
  1. December 11, 2010 8:57 pm

    LOVE, LOVE, LOVE this!

    had so much fun lunching with you today lady – a great chat with even better company. hugs, love and relaxation 🙂

  2. Ruggero permalink
    December 12, 2010 3:22 am

    looks delicioius!

  3. December 20, 2010 11:33 am

    Wow, that photo with the steaming piece of pancake looks amazing. I want to have a morning at your house with a big cup of coffee;-)

    • December 20, 2010 12:19 pm

      trading recipes over pancakes and coffee sounds like a great morning to me!

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