Pancakes with Cranberry Sauce

Yummy pancakes with cranberry topping.

Yummy pancakes with cranberry topping.

I woke up last Sunday feeling all breakfasty. I’m usually a tea and toast kind of girl (maybe a piece of bacon now and then) so this doesn’t happen often. Could it be the cold weather and the nine-foot Christmas tree twinkling away in the living room? My husband, on the other hand, loves a big breakfast; especially when someone makes it for him. He was thrilled to wake to pancakes and the smell of bacon frying!

I had some White Lily self-rising flour I needed to use so I pulled up a recipe from their website. Then inspiration struck. We had a bit of fabulous cranberry sauce left over from Thanksgiving. It’s a great recipe from Edna Lewis and Scott Peacock. Simple and quick to make, it has unexpected depth of flavor and looks beautiful on the table. It was a hit on turkey day, even with those loyal to the canned type!

I whipped up the pancakes and topped them with the cranberries. This plate of perfection caused me to flash back to the International House of Pancakes circa 1972 when the orange and blue A-frame restaurants were decorated with flags from around the world. I loved to go there with my friends (our parents still had drop off and pick up duty) and while the other girls ate whipped cream and outrageously colored syrups from sticky pourers on their pancakes, I savored every bite of my thin Swedish pancakes with lingonberry butter; no syrup. My mouth still waters when I think of it. The name has been shortened to IHOP now and the only remnant of the international flair is the Swedish pancakes with lingonberries. I eat there once or twice a year when I crave those very pancakes. And that’s what my buttery pancakes with cranberries reminded me of.

Enjoy these pancakes and consider the cranberry sauce for your Christmas table. It’s good with pancakes, poultry and pork!  Next time you see an IHOP sign, pull in and have the  Swedish pancakes for me. Thanks for the memories, IHOP.

Homemade Pancakes with Cranberry Sauce

Serves 2-3
Meal type Breakfast
Website White Lily Flour
This is an easy, basic pancake recipe I adapted from the White Lily Flour recipe. What makes it special is the cranberry sauce topping from a recipe by Edna Lewis and Scott Peacock in Food & Wine magazine.



  • 1 1/4 cup self-rising flour (White, whole-wheat pastry flour or a combination)
  • 1 tablespoon sugar
  • 3/4 cups milk
  • 1 large egg
  • 1 tablespoon melted butter

Cranberry Sauce

  • 1 cup port
  • 6 cups fresh cranberrries (1.5 lbs. washed and picked over)
  • 1 1/2 cup sugar
  • 2 tablespoons finely chopped orange zest
  • 1/4 teaspoon salt


Makes about 4 1/2 cups.  MAKE AHEAD: The cooked cranberries can be stored at room temperature for up to 2 days. The completed Sauce can be stored in the refrigerator for one week. Bring to room temperature before serving.


Step 1
Combine flour and sugar in a medium bowl.
Step 2
Combine milk, egg and butter in a small bowl. Add all at once to flour mixture, stirring until just blended. Batter will be lumpy.
Step 3
Pour desired amount onto medium hot oiled, griddle. Make a small test pancake first and adjust heat as needed. Cook first side until surface is bubbled and edges are slightly dry. Turn to cook second side until browned.
Step 4
Butter the pancakes and serve with cranberry sauce, syrup or preserves.
Cranberry Sauce
Step 5
In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.
Step 6
Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving.
 Click on Dana’s plate below to see the recipes.