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Pancakes with Cranberry & Orange Compote

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
If all you need is a delicious dessert, I bet you're gonna love this Pancakes with Cranberry & Orange Compote recipe.
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  • 2 cups/ 300g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 2 medium eggs
  • 10 fl oz/ 300ml milk mixed with 3fl oz/ 100ml water
  • 2 tbsp chopped California prunes

For the cranberry & orange compote:

  • 1 cup fresh cranberries
  • ½ cup water
  • ½ cup sugar
  • 1 tsp orange zest
  • 2 tbsp orange juice


  • Sift the flour into a large bowl and mix in the sugar, baking powder and a pinch of salt. Make a well in the middle. Break the eggs into the well and start whisking slowly. Add the milk and water mixture in a steady stream, whisking constantly.
  • Add a pinch of salt and the chopped California prunes into the batter.
  • Cover and set the batter aside to rest for 30 mins.
  • Heat a non-stick frying pan greased with melted butter, over medium heat. Add spoonfuls of batter to make pancakes the size you prefer. Cook until tiny bubbles form on the surface, then flip and cook the other side. Remove when they're golden on both sides.

For the cranberry sauce:

  • Add cranberry, sugar, orange zest and water into a small pot and heat gently. Cook until the sauce thickens and has reached a syrup texture.
  • Remove from the heat and mix in the orange juice and a pinch of salt.
  • Pour the cranberry & orange compote over the top of hot pancakes. Enjoy!