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.
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. That’s precisely how I discovered the mild tasting gingerbread pudding cookie recipe that inspired this pudding pancake recipe!
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 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
- 3 cups frozen cranberries
- 1 cup white granulated sugar
- 2 tsp orange zest
- 1 tsp vanilla
- 1 tbsp + 1 tsp water
- 1 tsp 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 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.
- 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.