These Gingerbread Pudding Pancakes with Cranberry Compote are easy, festive and so delicious, making them the perfect holiday breakfast or brunch! I created this pancake recipe years ago, but finally got around to sharing it with you.
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.
Gingerbread (no molasses and no cloves)
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.
Gingerbread Pancakes
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!
Pudding Pancakes
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. That’s precisely how I discovered the mild tasting gingerbread pudding cookie recipe that inspired this pudding pancake recipe!
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 are a hassle. The cranberries lend the perfect tanginess and texture to these gingerbread pancakes.
Gingerbread Recipes
Gingerbread really is the ideal festive flavor for the holiday season! So if you also love gingerbread as much as I do now and are interested in my other gingerbread recipes, then check these out: Raspberry Gingerbread Smoothie, Cranberry Gingerbread Rice Pudding, Gingerbread Lime Bars, Blueberry Gingerbread Loaf. And there are even more gingerbread recipes on this blog (just search “gingerbread”!)
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!
Happy Holiday brunching!
Gingerbread Pudding Pancakes with Cranberry Compote
Ingredients
- 2 cups all-purpose flour
- 1/2 175 g -pkg cook and serve butterscotch pudding
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 1/2 tbsp brown sugar
- 1 large egg
- 2 cups milk
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
Cranberry Compote
- 3 cups frozen cranberries
- 1 cup white granulated sugar
- 2 tsp orange zest
- 1 tsp vanilla
- 1 tbsp + 1 tsp water
- 1 tsp cornstarch
Garnish
- whipped cream
- maple syrup
Instructions
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 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 1/4 - 1/2 cup 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.
Cranberry Compote
- 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 tsp 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.
Notes
Nutrition
Although I do like molasses and cloves, I agree that some recipes go overboard. Like you, I think the ginger should be the star of the gingerbread. 🙂 These pancakes look amazing!
Wow. These gingerbread pancakes sound like the perfect holiday treat. Great idea. Thanks for the yummy holiday recipe.
Thanks, Scarlet!
I am totally here for the no-molasses and no-cloves gingerbread! Not that I have anything against either of those ingredients, but I agree with you that they can be a little overpowering. I’m very intrigued by the use of butterscotch pudding… super-excited to try this one out!
Thanks, Isabelle – I hope you enjoy it!
Oh my goodness! I didn’t think that it was possible to be hungry again right after breakfast, but your photos have done it. The idea of using butterscotch pudding in pancakes is so intriguing; I never would have thought to do it myself. And the cranberry compote is such a tasty and festive touch. I can’t wait to give these a try this weekend. 🙂
Thanks, Allison!
As soon as November hits, I’m all about the gingerbread goodies. That includes pancakes! I just know I’d love these!! Definitely happy that you made ginger the life of the party with these!
Thanks, Katherine! Yes, haha ginger is definitely the life of the party!
I absolutely agree about the over-use of cloves and molasses, and I would also add nutmeg to that list. I am so glad that you have come up with a fantastic idea for gingerbread pancakes with the perfect balance of spices – the addition of the pudding is brilliant! I will be sure to try them over the holiday season. They sound fantastic, Terri! Happy Holidays!
Thanks, Denise! Yes, totally agree with nutmeg!
Hi, I was going to make these…. can I substitute the milk for buttermilk instead?
Hi Laura,
That should be okay, but I would leave out the baking powder. See this article: https://www.leaf.tv/articles/how-to-substitute-buttermilk-for-milk-in-pancakes/
I’d love to know how they turn out!
Happy holidays!
Terri
These gingerbread pancakes were SOOO delicious!!! I even made some homemade gingerbread syrup to go with them! Kids loved em!!
I’m so glad you loved them, Laura! And I love the gingerbread syrup idea!Thanks for taking the time to leg me know!