These Gingerbread Pancakes (with pudding) have butterscotch pudding in the batter and no molasses or cloves for a creamy, mild, fluffy and incredibly delicious gingerbread pancake, that pairs perfectly with this tangy Cranberry Compote. It's like eating a delicious butterscotch gingerbread cookie in pancake form!
They are easy to make and oh so festive, making them the ideal Christmas morning pancake for your holiday breakfast or brunch! However, they are great any time of the year.
For someone who didn't really like gingerbread for most of her life, I sure make a lot of gingerbread things these days! And that's because I discovered something about gingerbread that I didn't know for many years.
Growing up, I avoided gingerbread, which was odd because I actually liked ginger. The gingerbread I was exposed to when I was a kid had this really strong, spicy taste that I was not a fan of. But then I realized it was actually the molasses and cloves that were the issue, not the gingerbread! And it wasn't simply that gingerbread contained cloves and molasses, it was that gingerbread contained waaay more cloves and molasses than necessary.
In my humble opinion, like nutmeg, both cloves and molasses need to be used RESPONSIBLY! I think that some people go overboard with both of them. And I really don't mind a little molasses and/or a wee bit of cloves in my gingerbread, but I keep it to a minimum. Although, you won't find either in these gingerbread pancakes because that is the way I prefer them!
And I know I'm not alone in this because if you search for gingerbread without molasses or cloves, there are many other recipes out there.
For this gingerbread pancake recipe, you'll need:
- all-purpose flour
- cook and serve butterscotch pudding and pie filling (affiliate link) *Do NOT use instant pudding
- baking powder
- baking soda
- ground ginger
- brown sugar
- milk * I use 1%
- vegetable *I use canola oil
- vanilla extract
- frozen cranberries
- white granulated sugar
- orange zest
- real maple syrup (optional)
*See recipe card for full recipe
📖Variations & Substitutions
- Pudding - you could use vanilla cook and serve pudding and a ½ teaspoon butterscotch extract if you can't find butterscotch pudding *Do NOT use instant pudding
- Shapes - you could use a cookie cutter to cut them into gingerbread men shapes
- Compote - you could use a different type of compote (blueberry, raspberry or strawberry)
- Syrup - you could use different types of syrup (i.e. gingerbread syrup)
- Heat a non-stick frying pan to medium heat (or use a hot griddle) and spray with non-stick cooking spray
- Mix flour, pudding powder, baking powder. cinnamon, ground ginger, baking soda and brown sugar together in a medium bowl.
- In a separate small bowl, mix egg, milk, oil and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
Pour about ¼ - ½ cup pancake batter into pan to desired size of pancake, depending on how big you like your pancakes and the size of your pan.
When bubbles appear on surface, then flip and cook on other side until lightly brown.
Repeat with remaining batter until all gone.
💭How to make Cranberry Compote
These gingerbread pancakes are amazing on their own, but the addition of Cranberry Compote totally elevates them! And this compote is really easy to make. I use frozen cranberries because they are perfect for this and honestly, fresh cranberries are a hassle.
You simply mix everything together and cook (see video on how to make compote below). The cranberries lend the perfect tanginess and texture to these gingerbread pancakes.
💭 Top Tip
If you want all your pancakes to be uniform and the same size, cook them individually in an 8 inch frying pan. You can get them close to the same size by cooking them on a griddle or in a larger frying pan and measuring the exact same amount of batter (I used ⅓ cup for these)
👪 Serving Size
This recipe make 7 - 8 inch fluffy pancakes. You can double or triple this recipe adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you’d like and the ingredient amounts will adjust accordingly. They can be frozen as well. Just remember to double or triple the compote too. It also freezes well.
🥗 Side Dishes
Serve these ginger pancakes with crispy bacon or sausages or turkey bacon or turkey sausages. They also go well with:
- These fluffy gingerbread pancakes can be stored in an airtight container for for 2-3 days, in the fridge. Keep the cranberry compote stored in a separate container in the fridge for the same length of time.
- Freeze leftover pancakes for up to 3 months. I recommend you freeze them flat and only stack them in 2 on top of each other in a Ziplock freezer bag or airtight container. Ideally, it's best if you put parchment paper between the layers.
- Freeze the cranberry compote separately, in an airtight container as well.
Gingerbread really is the ideal festive flavor for the holiday season! And although there are some gingerbread recipes without molasses and cloves on this blog, some do contain small amounts of molasses and/or cloves. However, I can assure you, they are used RESPONSIBLY!
So if you're looking for a pancake recipe for a special breakfast, Christmas breakfast or simply need a gingerbread pancakes recipe, you will love these Gingerbread Pancakes with pudding!
And if you love gingerbread pancakes, try my Strawberry Gingerbread Pancake Cupcakes!
Did you make this gingerbread pancake recipe? Please RATE THE RECIPE below!
Here's what others are saying: "These gingerbread pancakes were SOOO delicious!!! I even made some homemade gingerbread syrup to go with them! Kids loved em!!" ⭐⭐⭐⭐⭐
📋 Gingerbread Pancakes (with pudding) Recipe
- 2 cups all-purpose flour
- ½ 175 g -pkg cook and serve butterscotch pudding
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 ½ tablespoon brown sugar
- 1 large egg
- 2 cups milk
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- 3 cups frozen cranberries
- 1 cup white granulated sugar
- 2 teaspoon orange zest
- 1 teaspoon vanilla
- 1 tablespoon + 1 teaspoon water
- 1 teaspoon cornstarch
- whipped cream
- maple syrup
Gingerbread Pudding Pancakes
- Heat a non-stick frying pan to medium heat and spray with non-stick cooking spray
- Mix flour, pudding powder, baking powder. cinnamon, ground ginger, baking soda and brown sugar together in a large bowl.
- In a separate bowl, mix egg, milk, oil and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter (about ⅓ cup ) into pan to desired size of pancake, depending on how big you like your pancakes and the size of your pan.
- When bubbles appear on surface, then flip and cook on other side until lightly brown.
- Repeat with remaining batter until all gone.
- In a saucepan, bring the cranberries, sugar, and water to a boil.
- Reduce heat to medium high and add vanilla and orange zest, then simmer for 5 to 10 minutes or until the compote is syrupy.
- Add the cornstarch to 1 teaspoon water in a small bowl and mix until smooth. Add to compote and cook for 2-3 more minutes or until it thickens slightly.
- Let cool and refrigerate until completely chilled, about 30 minutes.