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!
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 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.
🎥 VideoHow to Make a Compote👪 Serving SizeThis 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.🍽 EquipmentYou will need a non-stick frying pan (affiliate link) or pancake griddle (affiliate link) to make this recipe.💭 Top TipIf 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)
📋 Gingerbread Pudding Pancake Recipe
Amount Per Serving (1 pancake)
Calories 566Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 210IU4%
Vitamin C 47mg57%
* Percent Daily Values are based on a 2000 calorie diet.