More like Panberries…amirite?

Cranberry Sauce + Pancakes = Panberries…just go with it.

I started thinking about what I should make today and with Thanksgiving right around the corner, I figured it would be good to have a recipe to help use up some leftovers!


I decided to target the cranberry sauce and after a quick google search (original recipe from The Kitchn) and some tinkering, I came up with a pretty good recipe! On their own, the pancakes are slightly sweet and perfect for snacking. I made regular sized pancakes but if you made them as silver dollars, they would be perfect for some all day snackage.


(thank goodness the cranberry sauce can came with directions…)

Texturally, the pancakes are pretty soft and fluffy. Not super fluffy because the cranberry sauce weighs it down a little, but still moderately fluffy. I think a handful of pecans or walnuts would’ve gone really well with the pancakes. I did make a little cranberry sauce reduction (or just fancied up the canned sauce) that I poured on top of the pancakes and it was delicious.


I noticed a lot of the recipes I saw online used someone’s “mother’s famous sauce’ or “aunt betty’s crazy good cranberries” or something like that so I figured my pancakes could have some of that goodness on top. I simmered the leftover canned sauce, ¬†fresh cranberries, some ginger powder, a splash of maple syrup, and orange and lemon juices while I was cooking the pancakes and let it cool and thicken and it was DELICIOUS. I think I inadvertently invented my new go to cranberry sauce…go me.


If that doesn’t say Thanksgiving to you, I don’t know what does. ūüėČ Just remember, I made these pancakes with plain old canned grocery store cranberry sauce and the pancakes were really good, so if you have any leftover artisinal or homemade sauce, I’m sure these pancakes could only be even better!

3.75 out of 5 stackies: stackiestackiestackie.75


1/2 C flour

pinch coarse salt

1 tsp sugar

1/2 tsp baking powder

1/3 C cranberry sauce

1 egg white

1/2 C milk

1/4 tsp vanilla

1/2 Tbs melted butter

zest of 1 lemon


(makes 4 pancakes)

Whisk together the flour, salt, sugar, and baking powder. Stir in the egg, milk, vanilla, butter, and zest.


Stir in the cranberry sauce. It doesn’t need to be perfectly blended in.


Heat a nonstick pan over medium low heat. Melt a little bit of butter in the pan and cook a scant 1/3 C batter at a time. Cook for about 2 minutes.


Flip and cook for another 2 minutes.


Top with extra cranberry sauce, maple syrup, or nuts. Enjoy!



Happy Inde-pancake Day!

Hey All, I hope you had a Happy 4th of July weekend (preferably pancake-filled)! I was trying to go for a subtle red-white-and-blue pancake this week and I think I did it!

These are my take on German Kirschpfannkuchen (German cherry pancakes). ¬†They’re perfect for using up leftovers because the batter base is old rolls (crazy, right?) and you can put almost any fruit in them. ¬†The classic uses cherries, but I used blueberries and cherries in mine – delicious!

(rolls softening in water for the batter)

I saw different versions of the original recipe, but they were all pretty barebones. ¬†Hopefully, my version adds some clarity so you won’t be quite as confused as I was when making these!¬†

(the batter)

The pancakes themselves were pretty glutinous, which makes sense since they’re mostly made up of disintegrated rolls. ¬†They’re also not too sweet, so the bursts of flavor you get from the cherries and blueberries really stand out and the cinnamon-sugar sprinkle kick the flavor up to just the right level.

This batter was definitely one of the most unique batters I’ve ever made, so I would recommend you try this recipe out, if only to say you’ve done it! ¬†If you do, keep these cooking tips in mind:

  • Just make sure to cook these on a medium-low heat because they take awhile to cook all the way through;
  • Keep mixing your batter while you’re cooking the pancakes so that it doesn’t separate;
  • Pat your berries/cherries dry before you add them so that not too much excess water gets in.

3.5 out of 5 stackies: