Cranberry crumble pancakes are fun and festive for winter mornings ~ like dessert for breakfast! (The cranberry maple syrup is to-die-for.)
Grant and I recently stayed a couple of nights at a really special B&B and on our second morning we were served cranberry crumble pancakes. I’d never had anything like them and knew I had to share them with you. They’re essentially pancakes topped with a maple cranberry compote, a generous sprinkle of an oaty brown sugar crumble (yes, just like you make for dessert) and served with a to-die-for cranberry maple syrup.
cranberry crumble pancakes ingredients
- fresh cranberries
- frozen cranberries will work too, but don’t use dried cranberries.
- maple syrup
- be sure you’re using pure maple syrup.
- brown sugar
- pancake mix
- I am not a masochist, and I assume you aren’t either. With everything else going on with this amazing breakfast recipe I definitely don’t need to be making homemade pancake batter. There are such great mixes out there. Mine is from Bob’s Red Mill.
cranberry maple syrup
Where has this been all my life? It’s such a natural idea, I can’t believe I’ve never made it before. Just simmer maple syrup, a little bit of water, and cranberries together until the berries soften and burst. Then strain (or not, if you like a thick syrup.)
It’s an absolutely gorgeous bright red color, and the sweet tart flavor is delish. I suggest making large quantities ~ I can’t imagine a more festive breakfast for the holidays than cranberry crumble pancakes.
Cranberry crumble pancakes in 3 steps
- Make the cranberry maple syrup
- Heat maple syrup and cranberries in a saucepan until simmering and cook gently until the cranberries start to burst and soften.
- Remove and set aside some of the berries for topping the pancakes, and then puree the syrup. I use an immersion blender.
- I strain the syrup to remove any chunks.
- Make the crumble
- Mix together flour, oats, brown sugar, cinnamon, and melted butter until crumbly.
- Bake on a baking sheet at 350F for 10 minutes so it gets crisp and golden.
- Make the pancakes and assemble
- Cook the pancakes and then serve topped with butter, some of the crumble mixture, the reserved cranberries, and cranberry maple syrup.
variations on cranberry crumble pancakes
Add finely chopped walnuts or pecans to your cranberry crumble pancakes topping.
Add fresh cranberries to the pancake batter itself. For this recipe I’d add about a cup.
Try this concept with waffles!
You might use a good granola in place of the crumble.
In warmer months I’d substitute blueberries (or rhubarb!) for the cranberries.
Cranberry Crumble Pancakes
- immersion blender or food processor
cranberry maple syrup ~ this makes extra syrup*
- 2 cups cranberries
- 2 cups maple syrup
- 2 Tbsp water
- 2 cups pancake mix, for 4 servings, check your package directions for exact amount.
- butter for serving
- Preheat oven to 350°F
- Mix the crumble ingredients together with a fork, or clean fingers, until it's evenly moist and crumbly. Spread out on a baking sheet and bake for 10 minutes until crisp and golden. Set aside to cool.
- While the crumble bakes, make the cranberry maple syrup. Heat the cranberries with the syrup and water in a sauce pan until the syrup comes to a simmer and the cranberries start to burst. Strain out half of the berries (1 cup) for topping your pancakes and set aside. Then continue to cook the syrup until more of the cranberries have popped and collapsed, just a few more minutes.
- Use an immersion blender (or a fork) and puree the syrup. I strain it through a mesh strainer and discard the solids, but if you like a chunky syrup, you can skip that step.
- Make four servings of pancakes according to your package directions.
- Stack the pancakes on each plate (I like to add a little butter between each pancake) and top each stack with some of the reserved cranberries. Add a generous sprinkle of crumble topping, letting it fall over the pancakes and onto the plate as well.
- Serve asap with cranberry maple syrup.
more holiday breakfast recipes
- Eggnog Streusel French Toast Casserole
- Baked Eggs Florentine
- Pumpkin French Toast
- Glazed Gingerbread Bundt Cake