Cranberry Orange Pancakes

By Heather of Kitchen Concoctions:

Prep Time: 15 minutes Cook Time: 15 minutes Makes approximately 12-16 pancakes

Cranberry Orange Pancakes:

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup brown sugar

¼ teaspoon cinnamon

2 eggs

1 medium orange, zested and juiced

1 ¼ cup buttermilk

½ teaspoon almond extract

3 tablespoons butter, melted

1 cup chopped fresh cranberries

Cranberry Orange Sauce (for topping):

2/3 cup cranberry sauce

½ cup orange juice

2 tablespoons butter

For pancakes:

In a large bowl, stir together dry ingredients. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients, stirring until batter is smooth and free from lumps. Fold chopped cranberries into pancake batter.

Meanwhile, preheat a large skillet over medium-high heat. Spray with cooking spray and add about ¼ cup pancake batter for each pancake, being careful not to overcrowd pan. Flip pancakes when bubbles form on top and edges begin to turn golden brown. Cook pancakes for an additional minute on other side or until golden.

Serve pancakes immediately topped with Cranberry Orange Sauce.

For sauce:

Combine all ingredients in a small saucepan over low heat. Cook for 3-4 minutes or until heated through. Serve warm over pancakes.