Gingerbread Pudding Pancakes

These Gingerbread Pudding Pancakes have butterscotch pudding in the batter and no molasses or cloves for a mild, fluffy and incredibly delicious gingerbread pancake, that pairs perfectly with this tangy Cranberry Compote. They are easy to make and oh so festive, making them the ideal Christmas pancake for your holiday breakfast or brunch!

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.

🥘 Ingredients

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 (affiliate link) *Do NOT use instant pudding
• baking powder
• baking soda
• ground ginger
• cinnamon
• brown sugar
• egg
• milk * I use 1%
• vegetable *I use canola oil
• vanilla extract
• frozen cranberries
• white granulated sugar
• orange zest
• cornstarch
• water

💭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.

🎥 Video

 How to Make a Compote

👪 SERVING SIZE

This recipe make 7 - 8 inch 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.

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 gingerbread pancakes recipe, you will love these Gingerbread Pudding Pancakes!

⭐ REVIEWS

Did you make this 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!!" ⭐⭐⭐⭐⭐

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5 from 6 votes

📋 Gingerbread Pudding Pancake Recipe

These Gingerbread Pudding Pancakes, made with butterscotch pudding, have a mild gingerbread flavor (containing no molasses or cloves) and are so delicious! The easy cranberry compote pairs perfectly with the slightly sweet pancakes and makes a festive and beautiful holiday breakfast or brunch!

Course Breakfast, brunch

Cuisine American, Canadian, North American

Keyword gingerbread, pancakes, pudding

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 7 pancakes

Calories 566kcal

Author Terri Gilson

Cook ModePrevent your screen from going dark

Ingredients

• 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

Cranberry Compote

• 3 cups frozen cranberries
• 1 cup white granulated sugar
• 2 teaspoon orange zest
• 1 teaspoon vanilla
• 1 tablespoon + 1 teaspoon water
• 1 teaspoon 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 ¼ - ½ 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 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.

Notes

🎥 Video

How to Make a Compote

👪 Serving Size

This recipe make 7 - 8 inch 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.

🍽 Equipment

You will need a non-stick frying pan (affiliate link) or pancake griddle (affiliate link) to make this recipe.

💭 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)

🌡️Storage

• These 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.
• These pudding pancakes freeze well 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.

My Amazon Recommendations (affiliate links)

 

Nutrition Facts

📋 Gingerbread Pudding Pancake Recipe

Amount Per Serving (1 pancake)

Calories 566 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 34mg11%

Sodium 281mg12%

Potassium 235mg7%

Carbohydrates 126g42%

Fiber 2g8%

Sugar 87g97%

Protein 7g14%

Vitamin A 210IU4%

Vitamin C 47mg57%

Calcium 123mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1pancake | Calories: 566kcal | Carbohydrates: 126g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 281mg | Potassium: 235mg | Fiber: 2g | Sugar: 87g | Vitamin A: 210IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg

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