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Gingerbread Pancakes
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5 from 6 votes

📋 Gingerbread Pancakes (with pudding) Recipe

These Gingerbread Pancakes, (with pudding) are 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
Special Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 pancakes
Calories 566kcal
Author Terri Gilson

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
US Customary - Metric

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 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.
    Pour about ¼ cup batter into pan to desired size of pancake.
  • When bubbles appear on surface, then flip and cook on other side until lightly brown.
    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

*See post contents for important recipe information and tips!
Nutrition Facts
📋 Gingerbread Pancakes (with pudding) 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