Photo of Cranberry-buttermilk pancakes by WW

Cranberry-buttermilk pancakes

Points® value
Total Time
26 min
5 min
15 min
These easy pancakes are a great excuse to use cranberries! The berries' bright, tart flavour really is perfect in warm, comforting pancakes. Other berries including blueberries or raspberries would also work here if you're not a cranberry fan. Be sure to keep a a close eye on the pancakes while they cook, and check for doneness along the way, which can sometimes happen more quickly than 5 minutes. Leftovers freeze and reheat beautifully. To freeze the pancakes, arrange them in a single layer on a wax paper-lined baking sheet and place in the freezer until frozen, about 2 hours. Transfer to a zip-close plastic bag and freeze up to 2 months.


All-purpose flour

½ cup(s)

Whole wheat flour

½ cup(s)


2½ tbsp(s)

Baking soda

1 tsp(s)

Baking powder

½ tsp(s)

Ground cinnamon

¼ tsp(s)

Table salt

¼ tsp(s)

2% reduced fat buttermilk

1 cup(s)

Unsweetened applesauce



1 large

Vanilla extract

1 tsp(s)

Canola oil

2 tsp(s)

Fresh cranberries

1 cup(s), or unthawed frozen cranberries

Powdered sugar (confectioner's)

2 tbsp(s)


  1. In a medium bowl, whisk all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon, and salt in medium bowl. Whisk together buttermilk, applesauce, egg, and vanilla in another medium bowl. Add buttermilk mixture to flour mixture, stirring until blended. Fold in cranberries.
  2. Heat ½ teaspoon oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by ¼ cupfuls onto griddle and cook, in batches, turning once, until golden brown, 6-8 minutes. Transfer pancakes to plate and repeat with remaining oil and batter to make a total of 12 pancakes. Sprinkle each serving (2 pancakes) with a tsp of powdered sugar.
  3. Serving size: 2 pancakes