Buttermilk Cranberry Pancakes with Maple Pecan Butter

Use leftover maple pecan butter for muffins, scones or to top sautéed pork chops.
Servings 7 pancakes
Prep Time


  • 1 cup unsalted butter softened
  • 1/4 cup pure maple syrup
  • 1/4 cup Chopped Pecans
  • 1/4 tsp Salt
  • 1 cup all-purpose flour
  • 1 tsp Sugar
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 1 egg slightly beaten
  • 1 cup buttermilk
  • 3 ounces dried cranberries
  • 2 tbsp unsalted butter melted
  • Vegetable Oil


  1. Directions In a large bowl, combine butter, maple syrup, pecans and salt with an electric mixer; refrigerate, covered, until ready to use. In a large bowl, combine flour, sugar, baking soda and salt. Add egg, buttermilk and dried cranberries; whisk together just until combined. Add melted butter; mix just until the butter is dispersed. Lightly grease griddle with vegetable oil and preheat over medium heat. For each pancake, spoon 1/4 cup batter into a circle. Cook pancakes 3-4 minutes, until bubbles begin to appear on the tops of the pancakes, turn and cook for an additional 2-3 minutes. Repeat with remaining batter, adding oil to griddle as needed. Serve with maple pecan butter.