Cranberry Walnut Ginger Pancakes

Hello kittens!

I hope you are all having a fabulous and restful Sunday…and maybe not too hungover from Irish celebrations?

You wanna know one of the things I love MOST about blogging?

I mean, I love the friendships I’ve made with both other bloggers and readers and I sharing recipes with you guys definitely brightens my day, but what I love most is the inspiration I get from others.

Take these three ingredients…cranberries, walnuts, and ginger.

Sweet treats on their own, but when you put them together?

Talk about a flavor trifecta!

So what’s all this talk of inspiration?

Well, it seems to be a pretty Smart cookie amongst us bloggers…and she’s come up with another fabulous creation!

Which makes me ask, if you can have Cranberry Walnut Ginger Cookies,
why can’t you have
Cranberry Walnut Ginger PANCAKES?

Some things JUST makes sense!

Cranberry Walnut Ginger Pancakes

by Heather Powers

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: breakfast pancakes whole wheat pastry flour

Ingredients (Serves 2)

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 egg
  • 2 tablespoons butter, melted
  • 3/4 cup buttermilk*
  • 2 teaspoons vanilla
  • 1/2 teaspoon lemon juice
  • 1/3 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1/8 cup chopped crystallized ginger


1. Preheat a skillet or griddle to medium heat and coat with cooking spray
2. In a medium-sized bowl, combine flour dry ingredients.
3. In a separate bowl, whisk the egg first and then stir the butter, buttermilk, vanilla extract and lemon juice.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Fold in cranberries, walnuts, and ginger.
6. Spoon batter onto skillet and cook approximately 4-5 minutes per side or until golden brown.
7. Top with a drizzle of pure maple syrup.

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*If you don’t have any buttermilk on hand, you can used the tried and true method of adding 1 tablespoon of vinegar or lemon juice per cup of regular milk…or you might be able to find this gem in the baking aisle of your local supermarket. It keeps FOREVER in the fridge!

Let’s just say (hypothetically of course, since I’m not supposed to say anything about how in the world such an incredible thing could happen until the end of the month) that somehow, I got my hands on some of those cranberry walnut ginger cookies…

I might then have some sort of way to reference the flavor comparison, no?

As I drizzled them in syrup, my mouth might start watering in anticipation for that first bite…

And with that last photograph, I might slice up a bite as big as my mouth would allow and say…


Which in foodie language means:

“Light and crisp, pungent and appealing, perfectly sweet annnnnnnnd…gone!”

What’s funny is that I didn’t even look at her recipe until AFTER I made the pancakes…it surprised me how on target I was with the ingredients, but I guess great smart minds think alike! 😉

I want to say a big THANK YOU to Sarah for this was the best breakfast/brunch I’ve had since….well, last pancake Sunday 😉

And if you’ve never been over to the Smart Kitchen, I suggest you get your rear over there…she’ll have you giggling over her antics and drooling over her recipes in no time!


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9 Responses to Cranberry Walnut Ginger Pancakes

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