Cranberry Almond Caramel Pancakes

(10 servings)

  • For The Pancakes:
  • 5 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking powder
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 4 large eggs
  • 1 tablespoon vanilla
  • 3 to 4 cups milk
  • 2 cups dried cranberries (soaked in 1/2 cup orange juice to reconstitute)
  • 1/2 cup slivered almonds

  • For The Caramel Sauce:
  • 1 and 1/2 sticks butter
  • 1 and 1/2 cups brown sugar
  • 1 and 1/2 cups heavy cream
Mix all dry pancake ingredients together. Add eggs, oil vanilla and milk to dry ingredients. Stir to combine. Fold in drained cranberries and slivered almonds.

Spray a medium-hot griddle with cooking spray and place 1/2 cup of of batter on griddle. Flip when bubbles appear on surface and cook the other side to a golden brown. Keep in warm oven until serving time.

for the Caramel Drizzle... Melt butter in a saucepan and then add brown sugar and continue to cook until mixture comes to a boil. Add add heavy cream while stirring. Reduce heat to a low simmer. Stir and cook until mixture comes together and thickens slightly. As mixture cools down it will thicken.

Plate pancakes, drizzle caramel sauce, garnish with dried cranberries and almonds and dust with confectionery sugar if desired.

Makes 10 servings of 3 pancakes each.


Loganberry Inn of Fulton, MO
The Loganberry Inn of Fulton, MO.



This holiday-friendly pancake breakfast recipe is from the picturesque Loganberry Inn of Fulton, MO.


Mr Breakfast would like to thank BnBFinder for this recipe.

Recipe number 2956. Submitted 11/22/2010.