These cranberry almond pancakes are made with whole wheat flour. They’re perfectly balanced with the tartness from the cranberries and sweetness from the almonds.

I can’t take full credit for this weekend’s pancake flavor, Lindsay left a comment last week suggesting cranberries and I ran with it. Thanks Lindsay!

Cranberry Almond Whole Wheat Pancakes

Some previous pancake Sunday creations:

After seeing how these pictures came out, I’m kind of wishing I had waited until after Thanksgiving to go the cranberry route.

Aren’t they so festive?

Cranberry Almond Whole Wheat Pancakes

Every year after Thanksgiving I snatch up a bag or two of frozen fresh cranberries on some sort of ridiculous super sale.

I currently have 4 bags of cranberries in my freezer.

No joke.

Cranberry Almond Pancakes

Given the hoarder-like amount of cranberries in my possession, I foresee many upcoming weekends involving these pancakes. Or some other cranberry recipe favorites like 5-ingredient slow cooker cranberry saucecranberry apple stuffed cornish hens or, avocado lentil cranberry salad.

It’s a good thing they turned out awesome.

In fact, I might say these are my favorite yet.

I love the tartness of the cranberries that kind of pop in your mouth combined with the maple syrup and almond flavor that balance it out so your lips aren’t puckering with each bite.

Ulysses was out of the house by 7:30am yesterday to go to a gun show in Pennsylvania and totally missed out on these.

I have a feeling he’s going to be pissed when he sees the pictures.

Cranberry Whole Wheat Pancakes

In my opinion they rival some of our other winter pancake favorites like sweet potato chocolate chip pancakes, Meyer lemon quinoa pancakes and orange basil ricotta pancakes.

They might even make me take a break from my go to high protein pancake recipe – I eat that one more than once a week!

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Cranberry Almond Whole Wheat Pancakes

Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
These cranberry almond pancakes are made with whole wheat flour. They're perfectly balanced with the tartness from the cranberries and sweetness from the almonds.


  • 3/4 cup whole wheat pancake mix, or from scratch use: 3/4 ww pastry flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon unsweetened applesauce
  • 2 teaspoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup almond milk
  • 1/4 cup chopped frozen cranberries
  • 1 tablespoon sliced almonds

Optional Toppings

  • extra chopped cranberries
  • extra sliced almonds
  • brown sugar
  • maple syrup


  • Combine all ingredients except cranberries and almonds in a medium bowl and whisk together.
  • Fold in cranberries and almonds.
  • Heat a pancake griddle or pan over medium heat, grease and pour batter.
  • Cook for 1-2 minutes per side until cooked through.


Serving: 1SERVINGCalories: 210kcalCarbohydrates: 23gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 116mgSodium: 360mgPotassium: 201mgFiber: 3gSugar: 6gVitamin A: 252IUVitamin C: 2mgCalcium: 220mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

What was your breakfast today?

What’s your favorite way to use cranberries? Obviously, I’m in need of some good suggestions!

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I came across your recipe when I was searching something for breakfast. This was really nice, my husband loved it, too. And I had a little over 1/2 cup worth of frozen cranberry in the freezer that I didn’t know what I was going to do with so it was perfect. Thank you for the recipe.

  2. oh my, those look sooo good. I’m gonna have to give them a try, ever since Thanksgiving has been in the air I have been going cranberry crazy… and I’ve always been almond crazy :) !

  3. I think I know what I’m adding to my next batch of Kellogg’s Eggo FiberPlus(R) waffles this week! Cranberries and almonds… so perfect for the season!

  4. I had some green S’more French toast. :) Loving your recipe. I’ve never bought frozen cranberries. Maybe this year will be the first! :)