Pancake bakes are one of my favorite breakfasts because they’re easy to make and endlessly adaptable. This cranberry orange pancake bake delivers bright citrus and sweet dried cranberries in every bite — a tasty option for breakfast, a grab-and-go snack, or a simple dessert.
Why pancake bakes are great
I started making pancake bakes because I love tasty food and convenience. I wanted pancakes without standing at the stove flipping them, so I developed a simple baked version that’s now a staple. Pancake bakes are perfect for anyone who likes a sweet option ready in the fridge or freezer. They’re flexible — add fruit, nuts, chocolate, or even savory ingredients to customize them.
I often use a high-protein pancake mix (I like Kodiak Cakes) because it keeps me full longer and offers better macros than regular mixes. There are many flavor varieties available that make these bakes even more fun to experiment with.
Some other pancake bake ideas you might enjoy: a cinnamon roll–style pancake bake, a savory bacon and cheddar version, or a lemon almond poppy seed bake. Each variation shows how versatile the base recipe is.
Flavor profile
The base pancake bake works with many flavor combinations. For this version, I paired orange and dried cranberries — a classic, bright pairing. Orange zest and a touch of orange extract add citrus notes while the cranberries give bursts of sweetness. Cinnamon rounds out the flavors. This bake strikes a nice balance: not overly sweet, but flavorful enough to enjoy as breakfast or a treat. A light dusting of powdered sugar is optional and adds a pretty finishing touch.
How to serve and reheat
This pancake bake serves well in several ways. For a balanced breakfast, serve with chicken sausage links and fresh fruit or add eggs on the side for extra protein. For a sweeter option, spread nut butter over a warm slice and top with banana or berries, or add whipped cream or maple syrup for a decadent treat.
To store, portion the bake into glass containers and refrigerate for grab-and-go meals. Reheat in the microwave, toaster oven, or air fryer until warmed through. Pancake bakes also freeze well: place individual portions in freezer bags and reheat straight from frozen in the microwave or toaster oven. If you’re keeping it at home, you can also cover and refrigerate the whole baking dish, but don’t leave it at room temperature for long.
Ingredients you’ll need
Gather these items before you start:
- 1 cup pancake mix (I use a high-protein buttermilk mix)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon orange extract (or about 1/2 orange juice)
- Zest of 1 orange
- 1 egg
- 1 cup almond milk (or cashew milk or skim milk)
- 1/2 oz dried cranberries (split between batter and topping)
- Cooking spray (coconut spray works well)
- Optional: powdered sugar for dusting
Directions
Preheat the oven to 350°F (175°C). Generously spray a baking dish or pie plate with cooking spray. In a large bowl, whisk together the pancake mix, baking powder, cinnamon, orange extract, orange zest, egg, almond milk, and half of the dried cranberries until smooth and free of lumps. Pour the batter into the prepared baking dish.
Sprinkle the remaining cranberries over the top. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then cut into four equal servings. Dust with powdered sugar if desired and serve warm.
Equipment
- Mixing bowl
- Baking dish or pie dish
Ingredients (summary)
- 1 cup pancake mix (used: Kodiak Cakes Buttermilk)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon orange extract
- Zest of 1 orange
- 1 egg
- 1 cup almond milk (or cashew/skim milk)
- 1/2 oz dried cranberries
- Optional: powdered sugar for dusting
Instructions (summary)
- Preheat oven to 350°F.
- Spray a pie plate or baking dish with cooking spray.
- Combine pancake mix, baking powder, cinnamon, orange extract, orange zest, egg, almond milk, and half of the cranberries; whisk until smooth and pour into the dish.
- Top with remaining cranberries.
- Bake about 25 minutes or until a toothpick comes out clean.
- Cut into four servings and dust with powdered sugar, if desired.
Nutrition and notes
This recipe makes four servings. Approximate nutrition per slice: 148 kcal, 25 g carbohydrates, 6 g protein, 3 g fat. Using a high-protein mix like Kodiak Cakes will increase protein and help you stay full longer. These bakes freeze and reheat well, making them ideal for meal prep.
