A Sweet & Tart Breakfast Bliss
Say hello to your new favorite morning indulgence—cranberry compote hotcakes. Fluffy, cozy, and packed with holiday vibes, these hotcakes are the perfect way to start your day. With a balance of sweet and tart flavors, they’ll have you reaching for seconds.
Whether you’re a pancake lover or a hotcake enthusiast, this recipe delivers big on taste and ease. The warm notes of cinnamon and nutmeg in the batter pair perfectly with the vibrant cranberry compote. And can we talk about how thick and golden these hotcakes turn out? All thanks to a simple trick using crumpet rings or mason jar lids.
The cranberry compote recipe? A three-ingredient wonder that takes only minutes to whip up in the microwave. It’s so good, you’ll want to drizzle it over everything. Stack your hotcakes high, layer on that compote, and finish with sugar-free syrup or a dusting of powdered sugar.
This recipe isn’t just for the holidays—it’s an anytime treat that feels special without the fuss. Ready in 30 minutes, these cranberry compote pancakes make an easy brunch centerpiece or a cozy breakfast for a quiet morning at home.
Trust me, one bite of these hotcakes with cranberry compote, and you’ll wonder why you ever settled for plain pancakes.
Macros Per Serving
419 Cal | 49g Carbs | 12g Fat | 33g Protein
Recipe Card
Cranberry Compote Hotcakes
Ingredients
Wet:
- 1 Whole Brown Egg (Vital Farms)
- 30 ml Unflavored Plant Milk (Good Karma)
- 85 g Nonfat Greek Yogurt (Siggi’s)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Splash of Vanilla Extract
Dry:
- 30 g All Purpose Flour (King Arthur)
- 15 g Unflavored Whey Casein Protein Powder (Naked Nutrition)
- ½ tsp Baking Powder
- Pinch of Salt
- ½ tsp Cinnamon
- Sprinkle Nutmeg
Cranberry Compote:
- 75 g Cranberries
- Lemon Zest
- 4 g Zero Calorie Sweetener (H-E-B)
- 5 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
Toppings:
- 15 ml Sugar Free Syrup
- Powdered Sugar
Instructions
Hotcakes:
- In a bowl, mix together your wet ingredients until smooth.1 Whole Brown Egg, 85 g (0.33 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Unflavored Plant Milk, 15 ml (1 tbsp) Sugar Free Syrup, Splash of Vanilla Extract
- Then add in the dry and incorporate.30 g (0.25 cups) All Purpose Flour, 15 g (1.5 tbsp) Unflavored Whey Casein Protein Powder, 1/2 tsp Baking Powder, Pinch of Salt, 1/2 tsp Cinnamon, Sprinkle Nutmeg
- Spray olive oil in a pan and place crumpet rings or mason jars. Spray insides with oil.
- Add in enough batter to fill halfway. Cover with a lid and cook on low to medium heat so the middle can cook without the bottom burning.
- Uncover after about 2-3 minutes and bubbles should start forming on top. Then carefully remove the rings and flip to cook the other side.
- I cooked two at a time since my pan wasn’t big enough so repeat again until batter is finished.
Cranberry Compote:
- In a small microwave safe bowl, add in your frozen cranberries, with some lemon zest and your sugar. Microwave for a minute. Then press down on the cranberries to smush them a little.75 g (0.75 cups) Cranberries, Lemon Zest, 4 g (1 tsp) Zero Calorie Sweetener
- Add in the tapioca to allow it to thicken and microwave for another 30 seconds. Mix and it should be a nice thick sauce.5 g (1 tsp) Tapioca Flour or Cornstarch
- Stack your hotcakes and top with your compote.
- Drizzle with syrup and sprinkle powdered sugar. Then, dig in!15 ml (1 tbsp) Sugar Free Syrup, Powdered Sugar
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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