Orange Poppy Seed Cranberry Pancakes


  • 1 cup free flour
  • zest of one orange
  • 1 tablespoon poppy seeds
  • 1 cup buttermilk
  • 1/4 cup orange juice
  • 1 egg beaten
  • 4-5 tablespoons coconut oil for cooking
  • Cranberry Syrup
  • 2 1/4 cups water
  • 2 cups white sugar
  • 2 cups fresh cranberries
  • zest from one orange


In a medium size mixing bowl combine the flour,orange zest, and poppy seeds. Add in buttermilk, orange juice, and egg.

Combine mixture well.

Heat a large skillet or griddle over medium to medium high heat. Melt one tablespoon of coconut oil. Scoop out the pancake batter with an ice cream scoop.

Cook pancakes for approximately 1-2 minutes until you see little bubbles form, flip pancakes, cook for about one more minute or until golden brown.

Add additional oil as needed.

For the Cranberry Syrup

Combine all ingredients in a small sauce pan and bring to a simmer. Simmer at least 15 minutes until the cranberries have burst. Strain the cranberries from the syrup and simmer for 20 minutes until it has reduced by half.

Serve syrup warm or room temperature with pancakes or waffles. Garnish with cranberries if desired.