The morning after Thanksgiving leaves a lot of leftovers to be transformed. Jeff Mahin, Chef/ Partner at Stella Barra Pizzeria and Summer House Santa Monica says to incorporate fruit into your morning pancakes. “Fold your leftover cranberry sauce into your pancakes the next morning. The bright acidity and texture are great paired with warm maple syrup and cinnamon.” See the Pancakes with Cranberry Relish and Orange Zest recipe below!

To download the Pancakes with cranberry relish and orange zest recipe, click here.


Yields 8 pancakes

1 cup + 2 tbsp. all-purpose flour (250 grams)
1 tbsp. baking powder (15 grams)
Pinch of salt (2 grams)
1 tbsp. + 2 tsp. sugar (25 grams)
1 cup milk (220 grams)
1 cup buttermilk (220 grams)
4 tbsp. canola oil (50 grams)
2 XL eggs (110 grams)
1 tsp. vanilla bean (3 grams)
2 tsp. pumpkin spice (10 grams)
½ cup of cranberry sauce (150gr), from night before
1 orange, for zest


  1. Combine all flour, baking powder, sugar, pumpkin spice and salt in a bowl. In a separate bowl, combine eggs, milk, vanilla, butter, buttermilk and oil by whisking very well.
  2. Slowly add the dry mix to the egg mix with a wooden spoon. Be sure not to over mix batter as it should be slightly lumpy.
  3. Place the bowl of batter in refrigerator for 20 minutes. Meanwhile, whisk cranberry sauce to become more like a jelly.
  4. Remove pancake batter from the fridge and dollop cranberry sauce into the batter and gently fold a few times, finally making a swirl throughout the batter with the spoon.
  5. Heat a non-stick pan on the stove over medium-high heat. Place ½ cup of batter into the pan and zest an orange over the pancake side that is facing up. Just a few zests will do!
  6. Once it is bubbling, flip and continue to cook the other side. Remove from pan to serve with butter and maple syrup. Top with cranberry sauce.
    *Chef’s note: For most accurate results, use a kitchen scale to measure ingredients.