Cranberry Pancakes with Orange-Maple Syrup Recipe

Recipe Category: Pancake

Cranberry Pancakes With Orange-Maple Syrup Recipe


Makes 4 to 6 servings

  • 1 cup boiling water
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup maple syrup
  • 1/4 cup fresh orange juice
  • 1/4 cup chopped orange
  • 1 tablespoon vegan margarine
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups soy milk
  • 1/4 cup soft silken tofu, drained
  • 1 tablespoon canola or grapeseed oil, plus more for frying


  1. In a heatproof bowl, pour the boiling water over the cranberries and set aside to soften, about 10minutes
  2. Drain well and set aside
  3. In a small saucepan, combine the maple syrup, orange juice, orange and margarine and heat over low heat, stirring to melt the margarine
  4. Keep warm
  5. Preheat the oven to 225°F
  6. In a large bowl, combine the flour, sugar, baking powder and salt and set aside
  7. In a food processor or blender, combine the soy milk, tofu and oil until well blended
  8. Pour the wet ingredients into the dried ingredients and blend with a few swift strokes
  9. Fold in the softened cranberries
  10. On a griddle or large skillet, heat a thin layer of oil over medium-high heat
  11. Ladle 1/4 cup to 1/3 cup of the batter onto the hot griddle
  12. Cook until small bubbles appear on the top, 2 to 3 minutes
  13. Flip the pancake and cook until the second side is browned, about 2 minutes longer
  14. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest
  15. Serve with orange-maple syrup

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