Cornbread and Cranberry Pancakes

If you’re still cleaning your house tonight, and cooking a giant turkey tomorrow…bless your soul. Seriously.

I’m beyond excited this year to be responsible for one pie. And nothing else. (Ok. If I forget to pack dog food no one is to blame but me.)

This is why I can think about things like what sort of pancakes to eat for breakfast on Thanksgiving. It’s a real life dilemma in this house…solved with cornbread and cranberries.

I know you don’t have oven space happening tomorrow…even early in the morning. Which is why simple pancakes, that come together in one bowl and cook on a griddle are exactly perfect.

Also…these pancakes have a dense texture and the slight crunch that comes only from cornbread. And! The pop of tart cranberries. Maple syrup is involved too…but you knew that.

This year, I’m thankful for pancakes. For breakfast with those I love. For a day to celebrate with family, and the responsibility of just one pie.

I hope you eat pancakes for breakfast tomorrow…and too much turkey all the rest of the day. Also, I hope there’s sunshine and happiness and love wherever you are. Happy Thanksgiving, friends! xoxo.

Cornbread and Cranberry Pancakes

1 cup corn meal
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
2 tablespoons honey
1 teaspoon vanilla
1/2 cup fresh cranberries

Combine corn meal, flour, baking powder, baking soda and salt in a medium sized mixing bowl. Add milk, beaten eggs, oil, honey and vanilla and stir just to combine. Fold in cranberries. Spoon batter onto a hot, greased griddle. Cook until edges begin to dry and flip, cooking evenly on both sides. Serve with warm maple syrup.