These Cardamom Pancakes with Cranberry Orange Compote are fragrantly warm and fluffy. Made with whole wheat flour and naturally sweetened, they make for a wholesome breakfast!
Thanksgiving has come and gone, and it’s time for all things Christmas-y! Are you ready?
Usually I wait until December before I get out the decorations, but this year has been different. The day after Thanksgiving, I found myself excitedly putting up the tree and decorating our mantle with twinkling fairy light lanterns. I think I even surprised myself.
Half of it was me getting in the Christmas spirit, while the other half knew I needed to take advantage of another day off work. I wasn’t sure when I’d get around to decorating if I didn’t do it then. Plus, it’s really nice to be able to enjoy the magic of it all for the next month instead of throwing everything up two weeks before Christmas day.
These cardamom pancakes topped with cranberry orange compote are the perfect way to get in the holiday spirit. As much as I love a savory breakfast, sometimes you just need pancakes…warm pancakes topped with fresh fruit and maple syrupy goodness.
I’ve been loving everything cardamom lately, so it made perfectly good sense to add it in these pancakes. Plus, it’s the holidays. While cinnamon is usually pretty popular, I thought ‘why not cardamom?’
Cardamom paired with orange is one of my favorite combinations. I thought topping these cardamom pancakes with a cranberry orange compote would be festive AF. They definitely proved to be.
The pancakes are pretty easy to make, requiring just 8 ingredients. If you decide to make the orange cranberry compote (which I highly recommend!), it comes together in as little as 4 ingredients, and you can prepare it as your pancake batter rests. The end result is a wholesome, satisfying breakfast!
If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!
Cardamom Pancakes with Cranberry Orange Compote
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon cardamom
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 2 tablespoons expeller-pressed canola oil or oil of choice
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Cranberry Orange Compote
- 8 ounces cranberries
- 1/2 cup orange juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon orange zest
In a mixing bowl, whisk together flour, baking powder, cardamom, and salt. Set aside.
In a 2-cup liquid measuring cup, whisk together almond milk, oil, maple syrup, and vanilla extract. Create a well in mixing bowl with dry ingredients and pour in liquid ingredients. Mix until just combined and very little lumps remain. Be careful not to over mix. Allow batter to rest for 15-20 minutes for light, fluffy pancakes.
Meanwhile, place cranberries, orange juice, maple syrup, and orange zest in a saucepan to simmer over medium heat. Turn heat to low and simmer for 5 minutes or until cranberries are soft. Stir intermittently.
Transfer to a food processor until consistency is smooth. Add more orange juice or water, if needed, to make the sauce pourable. Taste and adjust sweetener as needed. Pour back into the saucepan and warm on low until ready to serve.
Heat a skillet over medium-low. Grease the skillet with additional oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until small bubbles appear on the top of pancakes and edges firm up. Flip and cook the opposite side for about 2 minutes.
Repeat the process with the remaining batter. Serve pancakes warm, topped with cranberry orange compote and maple syrup!