Fluffy buttermilk pancakes with orange zest and spices, topped with a cranberry vanilla infused maple syrup & vanilla bean whipped cream. Made with Bob's Red Mill's new High Fiber Flour for extra fiber.
For the Cranberry Maple Syrup: In a small saucepan, combine the maple syrup, cranberries, and cinnamon. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the cranberries begin to burst and the syrup thickens slightly. Remove from heat and stir in the vanilla extract. Set aside to cool slightly while you make the pancakes.
For the Pancakes: In a large bowl, whisk together the buttermilk, eggs, melted butter (or oil), vanilla bean paste, and cane sugar until smooth. Whisk in the flour, baking powder, baking soda, ginger, nutmeg, orange zest, and salt until just combined. Heat a buttered griddle or nonstick skillet over medium heat. Once hot, pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
For the Vanilla Bean Whipped Cream: Add the cream, sugar, and vanilla bean paste to a large mixing bowl. Whip with a hand mixer or whisk until soft peaks form–it should be fluffy but still spoonable.
Serve the pancakes warm, stacked high, and drizzle generously with your homemade Cranberry Maple Syrup + a scoop of Vanilla Bean Whipped Cream.
