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Oatmeal Cranberry Pancakes

Oatmeal Cranberry Pancakes are a hearty, tart and sweet breakfast recipe to wake up to on a fall or winter morning. These pancakes are made with fresh cranberries and oatmeal for a twist on a breakfast classic.

A stack of Oatmeal Cranberry Pancakes on a light blue plate.

I love having the oatmeal in pancakes because it gives that extra bit of hardiness to our morning meal. It helps to keep us full for longer which is important when we are all on the go and trying to shovel down food in the mornings.

Since fresh cranberries are so tart they need the additional sugar so it isn’t overpoweringly tart. Even with the additional sugar these pancakes are still a good candidate for syrup.

I’m always partial to buttermilk syrup or apple syrup for pancakes.


Shopping list:

  • egg
  • milk
  • fresh cranberries

Pantry staples:

  • flour
  • sugar
  • salt
  • baking powder
  • canola oil
  • cinnamon
  • nutmeg


You can substitute the milk for any of your favorite dairy free varieties. I have made these with soy, almond, and coconut milk which were all delicious.

Can I use dried cranberries?

If fresh cranberries are not in season, you can rehydrate dried cranberries for this. Soak the dried cranberries in boiling water for at least 30 minutes, drain them, and pat dry before adding to the pancake batter.

Do not toss the rehydrated cranberries with the 1/4 cup sugar as they do not need them.

Other cranberry recipes you may like

A tall stack of pancakes on a blue plate surrounded by oatmeal and frozen cranberries.

Top Tips

Toss the fresh cranberries with 1/4 cup sugar and then add to the flour mixture. This will help prevent the cranberries from sinking to the bottom of the batter.

Due to the oatmeal, this batter tends to be on the thicker side. You may need to use a spoon or spatula to help the pancakes spread out a little.

If you find your pancakes are still doughy on the inside but getting burnt on the outside, turn down the heat a little on your pan and cook for a little longer.

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A stack of Oatmeal Cranberry Pancakes on a light blue plate.

Oatmeal Cranberry Pancakes

Oatmeal Cranberry Pancakes are a hearty, tart and sweet way to wake up on a fall morning with fresh cranberries and oatmeal in a breakfast classic.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 329kcal
Author: Jade Jones



  • Combine dry ingredients in a large bowl.
  • In a small bowl, toss cranberries with 1/4 cup sugar.  Add to dry mix.
  • In a medium sized bowl combine wet ingredients. 
  • Add wet ingredients to dry ingredients and mix until combined. Lumps are okay.
  • Cook on a hot griddle until done, about 2 minutes per side.


If fresh or frozen cranberries are unavailable, you can soak dried cranberries in hot water for 15 minutes to plump them up.  Drain the water and pat dry with a paper towel before adding to the pancake mix.


Calories: 329kcal | Carbohydrates: 51g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 373mg | Fiber: 3g | Sugar: 16g | Vitamin A: 150IU | Vitamin C: 2.2mg | Calcium: 173mg | Iron: 2.4mg
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