Ingredients
Scale
- 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
Instructions
- 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.