Leftover Cranberry Sauce Pancakes with Pecans

Ahhhhhh. It’s the morning after. The kitchen is clean, the stampede of family and friends have departed, and leftovers from the big feast are all boxed up and in the fridge.

I know it’s a little early to start brainstorming ideas for how to make use of all those leftovers, so I’ll make this one easy for you: dig out that container of cranberry sauce and make these leftover cranberry sauce pancakes for your day-after breakfast.

Better yet, slip on some fuzzy socks, put up those barking dogs, get cozy with a cup of coffee, and watch your partner and kids whip them up for you. You deserve it, after all!

These pancakes make quick work of any leftover cranberry sauce from the big day. Cranberries, pecans, and whole-wheat flour make for a rib-sticking pile of pancakes just perfect for the day after – or any day.

After you’ve polished off your stack, get those shoes on. You’re all powered up for some Black Friday madness … now get out there!

(Ha. Ha.)

Print Recipe

Leftover Cranberry Sauce Pancakes with Pecans

These cranberry sauce pancakes help make quick work of Thanksgiving leftovers. Cranberries, pecans, and whole-wheat flour make for a rib-sticking pile of pancakes just perfect for the day after - or any day.

Yield: About 10 4-inch pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (can substitute more all-purpose flour instead)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 1 1/4 cups milk
  • 3/4 cup cranberry sauce
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans


  1. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg.
  2. In a medium bowl, beat the eggs. Whisk in the milk, cranberry sauce, butter, and vanilla.
  3. Pour the wet ingredients over the dry and whisk together just until incorporated. Stir in the pecans.
  4. Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired (it's not necessary if you're using non-stick equipment), and pour 1/3 cupfuls onto hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minute. Flip and cook for another minute until golden brown on both sides and cooked through.
  5. Serve topped with maple syrup, an extra spoonful of cranberry sauce, and a sprinkling of chopped pecans, if desired.

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3 Responses to “Leftover Cranberry Sauce Pancakes with Pecans”

  1. Mallory @ Because I Like Chocolate posted on October 29, 2013 at 1:58 pm

    This is an awesome idea, I never would have thought to put cranberry sauce in pancakes. The only problem is I never have leftover cranberry sauce, I love to eat it as is!

    • Karen Troughton posted on October 29, 2013 at 2:41 pm

      Hi Mallory! Thanks! It’s definitely one of my favorite uses for leftovers, but yeah – when it comes to cranberry sauce, especially homemade cranberry sauce, it can sometimes be tough to leave any on the table! :)

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