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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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Cranberry Pancakes

WebMD Recipe from

Cranberry Pancakes

Start your day off right with these easy pancakes, packed with cranberry’s sour spike.

This Recipe Is:
Prep: 20 minutes | Total Time: 20 minutes
  • 1/2   cup
    fresh cranberries
  • 1/4   cup
    all-purpose flour
  • 2   tablespoons plus 2 teaspoons
    whole-wheat flour
  • 1   tablespoon
    yellow cornmeal
  • 1   tablespoon
  • 1/2   teaspoon
    baking powder
  • 1/8   teaspoon
  • 1/8   teaspoon
    ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6   tablespoons
    nonfat milk
  • 2   tablespoons
    pasteurized egg substitute, such as Egg Beaters
  • 1 1/2   teaspoons
    walnut or canola oil
  1. Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
  2. Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
  3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
  4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
  5. Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.


Nutritional Information

Makes: 2 servings, 2 pancakes each
  • Calories201
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol1 mg
  • Carbohydrates34 g
    • Dietary fiber3 g
  • Protein7 g
  • Sodium317 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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