Step 1

In a large bowl, mix together the buttermilk and flour until well combined. Whisk in the egg, cinnamon and vanilla. Add the baking soda and whisk to combine. Fold in the cranberries.

Step 2

Melt 2 Tbsp of the butter in a large nonstick pan over medium heat and swirl to coat the pan. Scoop out ¼ cup of the mixture and pour into one side of the pan, creating about a 4" diameter pancake. Continue until you can't fit any more pancakes in your pan.

Step 3

Cook until bubbles form on the top of the cakes and begin to pop, about 3-5 minutes. Check to see if the bottom is brown and crispy, flip. (see photos for reference)

Step 4

Cook the other side about 2-3 minutes, or until browned and crispy on both sides. Remove from pan and set aside.

Step 5

Continue to cook the pancakes until the batter is gone, adding 2 Tbsp butter to your pan between each batch.

Step 6

Serve with butter, warm maple syrup, and cranberry sauce (optional). Enjoy!