Fresh cranberries and a hint of lemon are combined in this incredibly moist brown sugar streusel Cranberry Coffee Cake.

Cranberry Coffee Cake

There is just something about sitting down mid-morning with a fresh cup of coffee and a piece of coffee cake. It gives me a nostalgic feeling of when times were a bit slower and a neighbor might have stopped by to gossip after the kids left for school.

I know it is a bit of a small-town romantic notion, and perhaps I should turn off the holiday Hallmark movies. Regardless, I will just enjoy my cup of coffee with a piece of cranberry cake and a good book or phone call to catch up with a friend.

Cranberry Coffee Cake is not an overly sweet or fluffy cake. It’s a richly dense coffee cake with a lovely tartness from the cranberries.

When I say rich though, it is not sweet rich. The richness comes from the butter, eggs, and sour cream. Topped with buttery sugar topping it is perfect for a holiday brunch gathering.

If cranberries are not in season, (or if you do not currently have them stashed in your freezer) this cake will work nicely with blueberries as well. Frozen cranberries may be stirred into the batter straight from the freezer.

This coffee cake is really one of the easiest things you can make. Creaming the butter and sugar together smoothly is the first step. Add your remaining liquids and eggs.

Alternate adding the dry ingredients stirring just until combined each time. Take care to not overmix. One or two quick passes with your sp

Fluffy, buttery, nutty, pecan pancakes topped with maple syrup make for a tasty and easy breakfast we all enjoy.

Pecan Pancakes

Pancakes are truly one of the best breakfasts. You can make them in mere minutes and my family just can’t resist them. The smell of pancakes will pull them out of bed every time.

My favorite setting on my oven is the “warm setting”. It is perfect for pancake mornings. I can get a jump start before everyone wakes up and have them made and kept hot. Simply place the pancakes on a baking sheet when they’re done on the griddle and then pop them in the oven to hold.

If your oven doesn’t have this setting. Just turn it on at 150-200 degrees. This is just enough to keep your pancakes warm but not bake or cook them.

The Secret to Fluffy Pancakes

The secrets of pancake making are ones anyone can master and I share my secrets freely! So here goes what I get asked the most:

How do you get your pancakes so fluffy? Three things, baking soda, baking powder, and patience. Yes, patience is a key ingredient. Many recipes only use soda or only use baking powder.

A combination of both helps your pancakes be super fluffy. And patience, after mixing your batter, wait until you see bubbles. Rest your batter until it is covered in bubbles. Trust me.

Why do you use real buttermilk? I know there are lots of hacks for making buttermilk. But trust me when I say nothing beats the rich, flavor of real buttermilk when making pancakes. Please, whatever you do; don’t skip on the buttermilk for the tastiest pancakes.

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.

When I finally tried

Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you’ve ever tasted.

This sauce is no substitute for maple syrup, maple syrup is its own bit of wonderful that nothing can replace. Butter Sugar and Butter Homemade Syrup is awesome all by itself.

I drizzled this syrup over some Banana Nut Oatmeal last week and my boys liked it so much, they requested it on their oatmeal again the very next morning. I couldn’t resist making a batch of our favorite waffles for the last of the syrup.

This syrup is on par with our family’s beloved Waffle Sauce; it’s an entirely different kind of deliciousness and I already love it. If you enjoy homemade sauces and syrups as much as we do, you’ll want to try this awesome Buttermilk Syrup too, for another terrific homemade syrup option.

When my friend Rebecca told me about her recipe for Brown Sugar Butter Pancake and Waffle Syrup, I was immediately taken back to childhood when my mom used to make a simple sugar homemade syrup for our pancakes. This version, oh Mom forgive me, this version puts that one to shame times about 1000.

This is one instance where butter not only makes it better, but it transforms the recipe into something that will take your breath away with its deliciousness.

Your kitchen will smell amazing and you might even be left without words to describe it.

How To Make Homemade Syrup

1. Combine the sugar and water in a medium-size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes.
2. Add the butter and stir until the butter has dissolved. Remove from the heat and add the extract if desired.
3. Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.

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Tangy cranberry pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.

Cranberry Pancakes

There is something almost magical about getting out of bed as a kid and going to the kitchen in your pajamas and smelling warm pancakes. It is a thought and smell that takes me right back to being a kid again.

It is such a warm cozy feeling to see and smell that stack of pancakes or waffles. So many fond memories are why I have such a love of making pancakes for my family. Not to mention you can create so many versions and flavors, from savory to sweet they never get boring.

In all my pancake-making years though I only recently learned that many people throw away the first pancake. Do you do that? I never have and I can’t recall my mom ever throwing it away.

At first, I thought it was surely a joke or maybe that was the “chef’s treat”. But apparently, it has something to do with the temperature of the pan, the oil temp, and the cold batter. The first pancake is never right, supposedly. There is an entire Reddit thread about it.

Let’s get back to making these awesome pancakes. Cranberry buttermilk pancakes will have a thicker batter than you might be accustomed to making.

After mixing the batter and adding your cranberries, let the batter rest for a few minutes while the griddle or pan heats. Resting allows the baking powder and buttermilk to work. When you start to see popped bubbles on the surface of the batter; then you are ready to cook.

Frozen or fresh cranberries work just fine for cranberry pancakes. If using frozen let them thaw a bit before mixing them in. If you don’t you will end up with little frozen batter balls. This could create raw batter spots in your pancakes around the cranberries.

To thaw the berries I suggest pouring them onto a pan or plate on the counter when you get started, before mixing up the rest of the ingredients. That way they’ll have a bit of time to warm before adding them to the batter. It is okay if they aren’t completely thawed when you add them. The goal is to avoid frozen batter chunks.

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Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket.

I’ve been making this pancake recipe for as long as I can remember and every single person who has tried these pancakes has loved them.

Perfect Pancakes

The original version of these pancakes was made with whole wheat flour and I shared it here on the website over 11 years ago. It was one of the first blog posts I wrote. The idea that whole wheat waffles really could be light and fluffy? It was a bit of a breakfast game-changer for us.

Over the years I’ve shared versions of that recipe with countless friends and readers who asked for a traditional flour recipe, because yes, it can be adapted for all-purpose flour, and it has received nothing but raves from everyone who tries the pancakes.

That said, it was way past time I finally shared the recipe here exactly as we make it today. The recipe can easily be doubled or tripled to feed a crowd or fill the freezer for future breakfasts.

This pancake recipe has been such a hit, I even shared it in The Weekday Lunches and Breakfasts Cookbook a few years ago too.

If you’re looking for absolutely perfect Light and Fluffy Gluten Free Pancakes, you’ll want to check out that recipe too. With so many five-star rave reviews, that recipe is a must for anyone who needs to eat gluten-free.

How To Make Pancakes Fluffy

Light and fluffy pancakes are a breakfast favorite. I like to make a giant batch on the weekend and freeze them for easy breakfasts throughout the week.

Topped with peanut butter and