In the French toast, waffle, or pancake debate, we’re firmly Team Pancake. And this isn’t your regular pancake—it bakes in the oven (which means zero flipping!), feeds up to six people, and uses up any leftover cranberry sauce from Thanksgiving. If you don’t have any cran sauce, feel free to swap in whatever jam (or fresh berries!) you’ve got around.
Get the recipe for Leftover Cranberry Sauce No-Flip Pancakes:Print
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups buttermilk
- 3 medium eggs (or 2 large)
- 2½ tablespoons unsalted butter, melted, plus more for serving
- 1 tablespoon vegetable oil
- ⅔ cup cold cranberry sauce
- Maple syrup, for serving
- Heat oven to 375 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another large bowl, whisk together buttermilk, eggs, and 2 tablespoons of melted butter. Fold in dry ingredients and then add cranberry sauce into the batter. Don’t over-mix—you want the batter to look marbled.
- Heat remaining ½ tablespoon of butter. Oil in a 10-inch oven-safe skillet over medium-high heat. Add batter to the pan and spread to the edges. Cook just until the edges are set, 5-7 minutes. Transfer the skillet to the oven and bake for 10-15 minutes until the pancake is golden and puffed on top.
- Place a serving plate over the skillet and carefully invert the pan to release the pancake. Cut the pancake into wedges and serve with butter and maple syrup.