📖 Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps. I always do this in two stages, starting with a light whisk to break up the dry ingredients, then I whisk in a few circles to distribute everything evenly.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. You should see the eggs start to lighten up slightly.
3. Gently pour the wet ingredients into the dry ingredients, stirring just until combined. Don't overmix! A few lumps are okay—they're part of the magic!
4. Gently fold in the fresh or frozen cranberries, making sure not to crush them too much. A few burst cranberries add delicious flavor and color, but if you are very concerned about that, go ahead and be very gentle!
5. Heat a lightly oiled griddle or large skillet over medium heat. You'll know it's ready when a drop of water sizzles on the surface. (This is the part where I sometimes get impatient, so don't rush this step!)
6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip them when bubbles start to form on the surface and the edges look set.
7. Serve immediately with your favorite toppings! I'm partial to a good dollop of whipped cream and a sprinkle of powdered sugar, but maple syrup is always a winner too. Oh, and don't forget a side of bacon...or sausage...
8. If your pancakes are browning too quickly, lower the heat. If they are taking too long to cook, increase the heat. If they seem undercooked, consider adding 1-2 tablespoons more milk or water next time. If they seem too dry, perhaps reduce the milk in your next batch