Cranberry and Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

As much as I curse winter – when the temperature outside approaches single digits and the walls of concrete skyscrapers lining 5th avenue turn into gale-force wind tunnels with threatening speeds that almost knock you into oncoming traffic; as much as I loath hurdling over the puddles of dirty ice water on every street corner, and the tingling sensation you get from defrosting your extremities on the overpowered radiator in your apartment, the same heat source which causes you to wake up in the middle of the night with feverish sweats because your management company decides to blast the heat with no concern for the environment or your sanity, much as I think I hate winter, I’m reminded on lazy, Saturday afternoons, gazing out the window overlooking snow covered sidewalks littered with discarded Christmas trees, that winter is really not so bad. 

Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

Because in winter, it is perfectly fine to cancel plans, eat all the comfort food and hibernate, without feeling even an ounce of guilt.  You decided to cancel brunch plans because of the frigid temperatures?  No problem, your friend is secretly gleaming with joy they don’t have to go outside.  You bail on your favorite yoga class because a Downtown Abbey marathon is on PBS? No worries, you can do your lazy dog pose (my personal favorite) all afternoon in front of your TV! You didn’t leave your apartment (or your couch) for over 24 hours? Brush it off! On a frigid, dreary Saturday in the middle of January, it’s perfectly okay to stay in pajamas all day, binge watch TV and eat pancakes. Lots, and lots of pancakes.

Making oat flour

Making oat flour

Oat Flour and Buckwheat Flour

Even better, these pancakes are actually something to feel good about, even if you haven’t moved from the couch all day (seriously, I don’t blame you). They’re made from buckwheat and oat flour, so are naturally gluten free, and also contain some pretty amazing nutrients.  Buckwheat flour is high in fiber, protein, and calcium, and has a long list of nutritional benefits. Thanks to the added flavor punch of the cranberries, (which are also loaded with anti-oxidants), these pancakes are delicious and hearty, a perfect breakfast for staying warm on a blustery day.Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

While it may seem so hard to stay on a healthy track in January, the weather beckoning you to eat loads of all your favorite comfort foods, it’s really not so bad when pancakes like these exist.  Keep those PJ’s on, snuggle up with your pup, and eat some pancakes! Okay, I’m off, Downtown Abbey is calling…

Cranberry Walnut Buckwheat Pancakes

Cranberry Walnut Buckwheat Pancakes

Cranberry and Walnut Buckwheat Pancakes

  • Servings: 2-3
  • Difficulty: easy
  • Print

Note: If the batter thickens when cooking, add a tablespoon or two more of water to thin it out.  If you have leftover pancakes, they freeze easily, stacked and wrapped tightly in plastic wrap or in a freezer bag.  When you’re ready for them, seperate the pancakes while they’re still frozen and heat in the microwave or toaster until warm. 

Adapted from Moosewood Restaurant Cooking for Health


  • 1 cup fresh cranberries
  • 1 cup orange juice
  • 1/2 cup rolled oats
  • 1/2 cup whole grain buckwheat flour (I used Bob’s Red Mills)
  • 1/4 cup walnuts, toasted and roughly chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/2 cup buttermilk or plain nonfat yogurt
  • 2 tablespoons butter, melted
  • 2 tablespoons water
  • zest of 1 orange
  • powdered sugar for dusting (optional)


  1. In a medium saucepan, add the cranberries and orange juice and simmer over medium-high heat until cranberries are soft and about 1/2 the juice has evaporated (about 5-10 minutes). Allow to cool.
  2. Place a baking sheet on a middle rack in the oven and preheat the oven to 200° F (this will just be used to keep the cooked pancakes warm while you cook the rest).
  3. In a food processor, blender or spice grinder, add the oats and grind until they reach the consistency of cornmeal.  Place in a mixing bowl.  Add the buckwheat flour, walnuts, salt, baking soda, and baking powder.  Mix well to combine.
  4. In a separate bowl, beat together the eggs, yogurt (or buttermilk), butter, water, zest and cranberry mixture. Make a well in the dry ingredients and pour in the wet ingredients.  Stir just until combined. If batter looks too thick, add more water, a teaspoon at a time.
  5. Warm a large skillet or griddle, greased with butter or non-stick spray, on medium-high heat.  When a small drop of water “splashes” when it hits the pan, the surface is hot enough.  Ladle about 1/3 cup of batter for each pancake, leaving enough room between pancakes to allow for easy flipping.  Cook until bubbles appear on the top, about a minute or two.  Flip the pancakes with a spatula, and cook on the opposite side until golden brown, about a minute more.
  6. Transfer the cooked pancakes to the baking sheet in the oven and repeat with remaining batter.
  7. Serve the pancakes topped with fresh fruit, dusted with powdered sugar, or with warm maple or agave syrup.

4 thoughts on “Cranberry and Walnut Buckwheat Pancakes

  1. Pingback: Coconut Orange Bundt Cake with Coconut Whipped Cream #Bundtbakers | Cassie's Kitchen

  2. The cranberry and walnut buckwheat pancakes are superb! The pancakes are thick and substantial, with just enough sweetness. The recipe is clear and easy to follow, the pictures add nice detail and support to the instructions. These pancakes appealed to me not because they’re healthy as much as they just sounded delicious, so win-win! Great recipe, I will absolutely try other recipes from Cassie’s Kitchen!

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