Fluffy Buttermilk Cranberry White Chocolate Chip Pancakes
Light, fluffy pancakes studded with tart dried cranberries and creamy white chocolate chips create the perfect sweet-tart balance for weekend breakfast or brunch. The tangy buttermilk base produces exceptionally tender pancakes with a subtle richness that complements the fruit and chocolate beautifully. Great for holiday mornings or when you want to make breakfast feel special without much extra effort.
Ingredients
- 1 cup buttermilk
- ¾ cup milk(optional)
- 2 tablespoons white vinegar(optional)
- 1 cup flour
- 3 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- ½ cup dried cranberries
- ½ cup white chocolate chips
Instructions
- 1
Heat large skillet over medium heat and coat with cooking spray
- 2
Combine milk with vinegar in medium bowl and set aside for 5 minutes to sour
- 3
Combine flour, sugar, baking powder, baking soda, and salt in large mixing bowl
- 4
Whisk egg and oil into soured milk mixture
- 5
Pour flour mixture into wet ingredients and whisk until lumps are gone
- 6
Stir in cranberries and white chocolate chips
- 7
Pour 1/4 cupfuls of batter onto skillet and cook until bubbles appear on surface
- 8
Flip with spatula and cook until browned on other side
- 9
Repeat until all pancakes are cooked
- 10
Serve with butter, powdered sugar, and syrup
Tips
Don't overmix the batter - a few lumps are fine and will ensure tender pancakes rather than tough ones.
Let the milk and vinegar mixture sit the full 5 minutes to properly sour and activate the leavening agents.
Cook pancakes when bubbles form and edges look set - this ensures they're ready to flip without falling apart.
Good to Know
Store leftover pancakes in refrigerator for up to 3 days or freeze for up to 2 months
Mix dry ingredients night before, combine wet ingredients morning of cooking
Serve immediately while warm with butter, powdered sugar, and maple syrup
Common Mistakes
Don't overmix batter to avoid tough pancakes
Wait for bubbles to form before flipping to ensure doneness
Keep heat at medium to prevent burning while ensuring thorough cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these dairy-free?
Yes, substitute plant-based milk with lemon juice or vinegar for the buttermilk substitute, and use dairy-free chocolate chips.
What if I don't have dried cranberries?
Fresh or frozen berries work well, or try chopped dried cherries, raisins, or even mini marshmallows for different flavors.
How long do leftover pancakes keep?
Refrigerate for up to 3 days or freeze for 2 months. Reheat in toaster or microwave until warmed through.