Cranberry Pancakes

Inspired by: Fluffy Pancakes

Mum woke up this morning and requested for some pancakes to be served for breakfast as we ran out of her favourite Sunshine Walnut loaf at home. I made some cranberry pancakes weeks ago using this recipe (and she like it!) but I thought I would try a different one this time.

I modified the recipe (link above)by adding some re-hydrated cranberries and omitting the vinegar (mum doesn’t like sour stuff). Honestly, I couldn’t find any difference between the 2 recipes. Both tasted great! Will share with you guys the Fluffy Pancakes one. The longer you let the batter sit before cooking, the fluffier! My mum was too hungry, couldn’t wait any longer, so it wasn’t as fluffy as i like! Dang.

But of course, truth be told, i still very much prefer the IHOP ones they serve in the states with all the grease..


  • 3/4 cup milk
  • 1 cup plain flour
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsp sugar
  • handful of dried cranberries (soaked in warm water for about 5 minutes)/fresh ones work too (and you dont have to soak it – duh)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp melted butter


  1. Whisk all the ingredients together in a mixing bowl
  2. Pour 1/4 cup of the batter into a non-stick frying pan
  3. Cook till bubbles form on the surface then flip it over.
  4. Cook till brown

Such a no-brainer right? You can do it too! 🙂


3 thoughts on “Cranberry Pancakes

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