Fluffy Cranberry Orange Eggnog Pancakes are the fluffiest pancakes with plenty of eggnog flavor. They're topped with whipped cream and orange sugared cranberries for one special holiday breakfast!
1 1/2tablespoonsgranulated sugaror orange sugar leftover from the sugared cranberries
1teaspoonpure vanilla extract
Powdered sugarfor serving (optional)
Instructions
Preheat a non-stick griddle or skillet over medium heat.
Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Set aside.
Beat the eggs lightly until combined. Add the oil, orange zest, and eggnog, and whisk until well incorporated.
Pour the wet ingredients into the dry ingredients and stir just until the flour is incorporated. Be careful not to over mix.
Pour 1/4 cup of the batter for each pancake onto the griddle. Cook for 2-3 minutes per side or until golden brown and fluffy.
Prepare the whipped cream:
Place the heavy cream in a medium bowl with the sugar and vanilla. Beat on medium high until stiff peaks just begin to form. Be careful not to over whip.
Serve the pancakes with a dusting of powdered sugar and top with whipped cream and orange sugared cranberries. Enjoy!
Notes
Nutrition information does not include the sugared cranberries as that has been calculated in a separate post.
You may substitute the white whole wheat flour with all purpose, whole wheat, or a combination of the two.
It's best to make the Orange Sugared Cranberries ahead as they require 1 hour drying time before rolling in sugar.
You can also whip the cream ahead and store in an air tight container in the fridge, and whisk together just before serving.