📋 Gingerbread Christmas Pancakes (with cranberry compote) Recipe
These Gingerbread Christmas Pancakes (with cranberry compote) 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!
Servings 7 pancakes
Calories 566kcal
Equipment
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, dry pudding powder, baking powder. cinnamon, ground ginger, baking soda and brown sugar together in a large bowl.2 cups all-purpose flour, ½ 175 g -pkg cook and serve butterscotch pudding, ½ teaspoon baking powder, 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, 1 ½ tablespoon brown sugar, 1 teaspoon baking soda
- In a separate bowl, mix egg, milk, oil and vanilla.1 large egg, 2 cups milk, 1 tablespoon canola oil, 2 teaspoons vanilla extract
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter (about â…“ 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.
Cranberry Compote
- In a saucepan, bring the cranberries, sugar, and water to a boil.Â3 cups frozen cranberries, 1 cup white granulated sugar, 1 tablespoon + 1 teaspoon water
- Reduce heat to medium high and add vanilla and orange zest, then simmer for 5 to 10 minutes or until the compote is syrupy.2 teaspoon orange zest, 1 teaspoon vanilla
- 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.1 teaspoon cornstarch
- Let cool and refrigerate until completely chilled, about 30 minutes.
Notes
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 â…“ cup for these)
Storage:
- These fluffy gingerbread pancakes can be stored in an airtight container 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.
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
