Brown Butter Cranberry Baked Buttermilk Pancakes with Orange and Streusel

There are some weekend mornings when the last thing I want to do is stand over a hot griddle, flipping pancakes one by one while everyone else is sipping coffee and enjoying the day. I love a good pancake breakfast, but I don’t love being a short-order cook in my own kitchen. That was my exact thought one chilly November morning a few years back when my sister and her family were visiting for the weekend.

I remembered seeing recipes for baked pancakes, a brilliant idea that lets the oven do all the work. I decided to give it a try with a bag of fresh cranberries I had in the fridge. The first attempt was good, it was very good in fact. The pancakes were fluffy, the cranberries were tart, and the buttery streusel on top was a delight. But I knew it could be even better.

The flavor combination of cranberry and orange has always been a favorite of mine, especially in holiday baking. A lightbulb went off. I decided to zest a whole orange directly into the buttermilk batter. That little addition was the twist it needed. The bright, fragrant citrus zest cut through the richness of the buttermilk and butter, making those tart cranberries sing. Now, these Cranberry Baked Buttermilk Pancakes are my go-to for any gathering, a true showstopper that lets me enjoy the morning right along with my guests.

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Why This Cranberry Baked Buttermilk Pancakes Recipe Works

Baked pancakes are a game-changer for anyone who loves hosting brunch. The concept itself is brilliant because it solves the classic pancake problem. You get all the fluffy, comforting goodness of buttermilk pancakes without being tethered to the stove. The entire batter is poured into one dish and baked like a cake, so everyone gets to eat a hot slice at the same time. It’s a simple, elegant solution for feeding a crowd or just making a weekend breakfast feel extra special and relaxed.

This recipe builds on that solid foundation with a few key elements that create something truly memorable. The buttermilk is essential, creating an incredibly tender and moist crumb with that signature subtle tang. It reacts with the baking soda and baking powder to give the pancake its wonderful lift, ensuring it’s light and airy, not dense or heavy. The oat streusel topping adds a fantastic textural contrast. It becomes golden and crisp in the oven, like the top of a coffee cake, which is a perfect partner to the soft pancake below.

But the real magic comes from the flavor combination I landed on. Browning the butter for the batter adds a deep, nutty complexity that you just don’t get from melted butter alone. It’s a small step that makes a huge difference in the final taste. Then, my special twist, the fresh orange zest, brings everything to life. It brightens the entire dish, and its citrusy perfume complements the tart cranberries beautifully. It turns a simple baked pancake into a sophisticated, festive breakfast that tastes like you spent hours on it, even though it’s wonderfully easy to make.

Ingredients for Cranberry Baked Buttermilk Pancakes

The secret to these incredible Cranberry Baked Buttermilk Pancakes is using simple, high quality ingredients and combining them in a way that makes each one shine. There’s nothing too fancy here, just pantry staples working together to create a truly special breakfast. Let’s walk through what you’ll need.

The streusel topping provides that lovely crunch and sweetness, while the pancake batter itself is rich with buttermilk and the nutty flavor of brown butter. The cranberries add a pop of tartness, and the orange zest is my little secret for making the whole dish feel bright and festive. Each component has its role, and together they create a perfect harmony of flavor and texture.

For the Oat Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 cup old-fashioned rolled oats
• 1/4 teaspoon ground cinnamon
• Pinch of fine sea salt
• 4 tablespoons cold, unsalted butter, cut into small cubes – It is crucial that your butter is cold. Straight from the fridge is best. This ensures the streusel gets crumbly and bakes up crisp, rather than melting into a greasy layer.

For the Pancakes:

• 6 tablespoons unsalted butter – We’ll be browning this, which adds an incredible nutty depth of flavor.
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs, lightly beaten
• 2 cups low-fat buttermilk – Real buttermilk is best for the tenderness and tang it provides. If you can find full-fat buttermilk, even better.
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest – This is my special twist ingredient. Don’t skip it! The zest from one large navel orange is usually the perfect amount. It completely transforms the flavor profile, making the cranberries pop.
• 1 1/2 cups fresh or frozen cranberries – Either fresh or frozen works perfectly here, so use what you have. No need to thaw the frozen ones before using.

Step-by-Step Instructions For Making Cranberry Baked Buttermilk Pancakes

I’ll walk you through each step to make sure your baked pancakes come out perfectly fluffy, flavorful, and absolutely stunning. We’ll start by getting the oven ready and making that delicious streusel topping first. Just follow along, and you’ll have a new favorite breakfast recipe in no time.

Step 1: Preheat and Prepare Your Pan

First things first, let’s get that oven heated up. You’ll want to preheat it to 375°F (190°C). While it’s warming, grab your 9×13 inch baking dish. A glass or ceramic dish works beautifully for this. Give it a good greasing with either butter or a nonstick cooking spray to ensure none of that pancake goodness gets left behind.

Step 2: Make the Oat Streusel Topping

In a medium-sized bowl, whisk together the dry ingredients for the streusel, which are the flour, brown sugar, rolled oats, cinnamon, and salt. Now, add your cold, cubed butter. Using your fingertips, a fork, or a pastry cutter, work the butter into the flour mixture. You’re looking for a texture of coarse, damp crumbs with some pea-sized pieces of butter still visible. Pop this bowl in the refrigerator to keep the butter cold while you make the batter. This is the secret to a crunchy, distinct streusel topping.

Step 3: Brown the Butter

This step adds so much nutty flavor. In a small, light-colored saucepan, melt the 6 tablespoons of butter over medium heat. A light-colored pan helps you see the color change. Keep cooking and swirling the pan every so often. The butter will foam up, and then you’ll see little brown specks forming at the bottom. Once it smells wonderfully nutty, immediately remove it from the heat and pour it into your large mixing bowl to stop the cooking process and let it cool down a bit.

Step 4: Combine the Dry and Wet Ingredients

In a separate medium bowl, whisk together the pancake’s dry ingredients: flour, granulated sugar, baking powder, baking soda, and salt. Now, go back to your bowl with the slightly cooled brown butter. To that, add the lightly beaten eggs, the buttermilk, vanilla extract, and that all-important orange zest. Whisk it all together until it’s just combined.

Step 5: Mix the Batter and Assemble

Pour your wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold them together until they are just moistened. Please, do not overmix the batter. A few lumps are perfectly fine and are actually a sign of a tender pancake to come. Pour this lovely, lumpy batter into your prepared 9×13 inch dish and spread it out evenly.

Step 6: Add Toppings and Bake

Scatter your fresh or frozen cranberries evenly over the top of the batter. Next, grab your chilled streusel from the fridge and sprinkle it all over the cranberries. Now it’s ready for the oven. Bake for 22 to 28 minutes. You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean. Let it cool for about 5 to 10 minutes before slicing and serving warm. Enjoy!

How To Serve Cranberry Baked Buttermilk Pancakes

Serving these baked pancakes is just as enjoyable as making them, and you can dress them up or keep them simple depending on the occasion. Because they bake up in one big dish, you can slice them into neat squares, which looks so lovely on a platter or on individual plates. They are wonderful all on their own, straight from the oven, with the tart cranberries and sweet streusel providing plenty of flavor.

Of course, you can never go wrong with classic pancake toppings. A drizzle of warm, pure maple syrup is always a welcome addition. The sweetness of the syrup is a perfect balance to the tartness of the cranberries. For a little extra elegance, a light dusting of powdered sugar over the top before serving makes it look like it came from a fancy bakery. A dollop of fresh whipped cream or a scoop of vanilla yogurt on the side also adds a nice creamy touch.

If you’re building a full brunch menu, these Cranberry Baked Buttermilk Pancakes are the perfect sweet centerpiece. I love to serve them alongside savory breakfast staples to create a balanced meal.

• Savory Sides: Pair the sweet and tart pancakes with crispy bacon, savory sausage links, or a slice of salty country ham.
• Fresh Fruit: A simple fruit salad on the side, perhaps with extra orange segments, complements the flavors in the pancakes beautifully.
• Eggs: Scrambled eggs or a simple frittata would round out the meal perfectly, adding a nice protein element.
• Festive Beverages: For a holiday brunch, serve with a pot of hot coffee, a pitcher of orange juice, or even some festive mimosas.

No matter how you choose to serve them, these pancakes are meant to be enjoyed with good company. The best part is that you can slice, serve, and sit down to eat with everyone else.

How To Store & Reuse Cranberry Baked Buttermilk Pancakes Leftovers

One of the many things I love about this recipe is that the leftovers are just as delicious as when they are fresh from the oven. Unlike traditional pancakes that can get a bit rubbery, these baked pancakes hold up beautifully, making them perfect for a quick and easy breakfast on a busy weekday morning. Proper storage is key to keeping them fresh and tasty.

Once the pancake has cooled completely, you can store any leftovers right in the baking dish. Just cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh and delicious for up to four days. If you prefer to store them in individual portions, you can cut the pancake into squares and place them in an airtight container, separating any layers with a small piece of parchment paper to prevent sticking.

When you’re ready to enjoy a slice, reheating is simple.

• Microwave: For the quickest method, place a slice on a microwave-safe plate and heat for about 30 to 45 seconds, or until warmed through. The streusel won’t be as crisp, but it will still be delicious.
• Oven or Toaster Oven: For the best texture that brings back that crispy streusel topping, I recommend reheating in the oven or a toaster oven. Place slices on a baking sheet and warm at 350°F (175°C) for about 5 to 10 minutes.
• Air Fryer: An air fryer also works wonderfully to crisp up the topping. A few minutes at around 325°F should do the trick.

If you’re looking for a creative way to use up the last few pieces, you can cube them and use them as the base for a festive bread pudding or a unique French toast casserole. Just toss the cubes with an egg and milk custard and bake until set. It’s a fantastic way to give those delicious leftovers a second life.

Substitutions & Variations For Cranberry Baked Buttermilk Pancakes

While I absolutely adore this recipe just as it is, it’s also wonderfully adaptable. Cooking should be fun, and sometimes you need to work with what you have in your pantry or adjust for dietary needs. This Cranberry Baked Buttermilk Pancakes recipe serves as a fantastic base for all sorts of creative twists and variations.

Feel free to experiment with the fruits, spices, and toppings to make this dish your own. It’s a great way to use seasonal produce or cater to the specific tastes of your family and friends. Here are a few of my favorite ideas to get you started on your own delicious creations.

• Fruit Swaps: If cranberries aren’t your thing or aren’t in season, you can easily substitute them. Try using 1 1/2 cups of fresh or frozen blueberries, chopped apples tossed with a little cinnamon, or even sliced peaches in the summer.
• Add Some Nuts: For extra crunch and flavor, add 1/2 cup of chopped pecans or walnuts to the streusel topping. They’ll toast up beautifully in the oven and add a lovely nutty element.
• Spice It Up: Feel free to play with the spices. Add a pinch of nutmeg or cardamom to the pancake batter or the streusel for a warmer, cozier flavor profile.
• Dietary Adjustments: For a gluten-free version, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking blend. For a dairy-free option, you can try using a plant-based buttermilk substitute (like almond milk with a tablespoon of lemon juice) and a dairy-free butter alternative.
• Citrus Variations: If you don’t have an orange, lemon zest would also be a delicious and bright alternative to pair with the cranberries or especially with blueberries.

Don’t be afraid to mix and match these ideas. The combination of a tender buttermilk base, a crisp streusel topping, and pops of fruit is a winning formula that lends itself to endless possibilities. Happy experimenting!

5 FAQs About Cranberry Baked Buttermilk Pancakes

Here are some straightforward answers to the most common questions I receive about this Cranberry Baked Buttermilk Pancakes recipe.

Can I make these Cranberry Baked Buttermilk Pancakes ahead of time?

Absolutely, which is one of the reasons I love this recipe for entertaining. You have two excellent options for making it ahead. The first option is to assemble it the night before. You can prepare the batter and pour it into your greased baking dish, then top it with the cranberries. Prepare the streusel and keep it in a separate airtight container in the refrigerator. In the morning, all you need to do is sprinkle the streusel on top and pop it in the preheated oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.

Your second option is to bake the entire dish ahead of time. You can bake it completely, let it cool, and then cover it tightly and store it in the refrigerator for up to two days. When you’re ready to serve, you can reheat the entire dish in a 350°F oven for about 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave or toaster oven. This makes morning prep incredibly simple and stress-free.

Why did my Cranberry Baked Buttermilk Pancakes turn out dense?

The most common reason for dense pancakes, whether they are baked or griddled, is overmixing the batter. When you mix flour with liquid, you begin to develop gluten. A little gluten is good for structure, but too much will result in a tough, dense, and chewy texture instead of a light and fluffy one. The goal is to mix the wet and dry ingredients until they are just combined. You should stop mixing as soon as the flour streaks disappear.

A lumpy batter is actually a good thing! Those little lumps are pockets of flour that will hydrate during baking, contributing to a tender crumb. Another potential issue could be old leavening agents. Make sure your baking powder and baking soda are fresh. If they are past their prime, they won’t provide the chemical lift needed to make the pancakes rise and become airy. Always treat your pancake batter gently for the best results.

Can I use a different fruit in these Cranberry Baked Buttermilk Pancakes?

Yes, this recipe is very forgiving and works wonderfully with a variety of fruits. Think of the cranberry version as a festive starting point. Blueberries are a fantastic and classic substitution that works perfectly. You can use either fresh or frozen blueberries, just like the cranberries. In the fall, try using about 1 1/2 cups of finely diced apples. I recommend tossing them with a bit of extra cinnamon before scattering them over the batter.

During the summer months, sliced peaches or a mix of raspberries and blackberries would be divine. When using very juicy fruits like peaches, you might notice a little extra moisture, but it shouldn’t affect the final outcome too much. You can even use chopped bananas and walnuts for a banana bread-inspired baked pancake. Feel free to get creative and use whatever fruit is in season for a delicious year-round breakfast treat.

What’s the best way to brown butter for the Cranberry Baked Buttermilk Pancakes without burning it?

Browning butter is a simple technique that adds incredible flavor, but it can go from perfectly nutty to sadly burnt in a matter of seconds. The key is to pay close attention. First, always use a light-colored saucepan. A stainless steel or light enamel pan will allow you to see the color of the milk solids changing, which is impossible in a dark, non-stick pan. Start by melting the butter over medium heat, not high heat. This gives you more control over the process.

Once melted, the butter will start to foam and sizzle. This is the water cooking off. Swirl the pan occasionally to ensure even cooking. After a few minutes, the sizzling will subside, and you’ll see golden brown specks forming on the bottom of the pan. This is when you need to watch it like a hawk. The most important clue is your nose. It will start to smell incredibly fragrant and nutty. As soon as you see those brown specks and smell that nutty aroma, immediately remove the pan from the heat and pour the butter into a separate bowl to stop the cooking process. Don’t walk away from the stove during this step, and you’ll have perfectly browned butter every time.

Can I make this Cranberry Baked Buttermilk Pancakes recipe without the streusel topping?

Of course! While the oat streusel adds a wonderful crunchy texture and a bit of sweetness that I love, the pancake itself is absolutely delicious on its own. If you’re short on time, ingredients, or just prefer a simpler pancake, you can definitely omit the streusel topping. The pancake will bake up with a soft, tender top that is still incredibly tasty. The combination of the brown butter, tangy buttermilk, and tart cranberries provides plenty of flavor.

If you skip the streusel but still want a little something extra on top, you have a few options. A simple sprinkle of cinnamon and sugar over the batter before baking would be a lovely touch. Or, you could scatter some coarse sugar, like turbinado, over the top to add a slight crunch. You could also just bake it plain and then top the warm slices with a generous pat of butter and a drizzle of maple syrup when you serve it. The recipe is versatile, so feel free to adapt it to your preference.

Try These Recipes Next

If you enjoyed these baked pancakes, I have a few other breakfast recipes I think you’ll love just as much.

• Cranberry Pumpkin Pancakes – These combine two of my favorite fall flavors into one perfectly spiced, fluffy pancake.
• Easy Fluffy Buttermilk Pancakes – For when you’re craving a classic, this is my go-to recipe for perfectly light and fluffy griddled pancakes.
• More Cranberry Breakfast Recipes – If you’re like me and can’t get enough of cranberries, here’s a whole collection of my favorite breakfast dishes featuring this tart little fruit.

I hope you find a new favorite to add to your breakfast rotation!