Imperial Sugar
Imperial Sugar

Panqueques de Arándano y Naranja

Cranberry Orange Pancakes



  • 2 cups all-purpose flour*
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 tablespoons orange zest
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons orange juice
  • Butter or oil for cooking

Cranberry Orange Pancake Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl. 
  2. In a separate large bowl, combine buttermilk, zest, egg, vanilla, butter, and orange juice. Add wet mixture to dry mixture and mix until well combined.
  3. Heat a non-stick skillet over medium heat.  Add butter or oil to coat bottom of pan.  Pour 1/3 cup batter. Cook until large bubbles begin to appear; about 1 1/2 minutes.  Flip and cook until golden; about 1 minute. Repeat with remaining batter.
  4. Serve immediately, top with cranberry pancake sauce.
  5. To make cranberry pancake sauce, combine cranberries, sugar, and orange juice in a medium saucepan. Cook, stirring frequently, for 10 minutes or until cranberries break down and sauce thickens.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.

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