Gluten-free gingerbread pancakes are sure to add some spice to your holiday season. They are easy to prepare and full of flavor.
Nobody will ever know these gluten-free gingerbread pancakes are gluten-free. They have a full depth of holiday flavors like molasses, nutmeg and allspice.
Oh how I love gingerbread! I just had to make it a part of our holiday this year by making these gluten-free gingerbread pancakes.
They are topped with a spiced buttermilk syrup and sugared cranberries (plus more butter because, yum).
You could even top them with a dollop of whipped cream and our gingerbread cookies if you wanted to go all out with the seasons favorite flavor. I feel like there are a few flavors that really capture the taste of Christmas and that includes gingerbread. Some others are peppermint and eggnog.
I do love those flavors, especially in our eggnog cake and pancakes or in our peppermint brownie bites. However, I still prefer gingerbread as my go to holiday flavor.
Doesn’t the smell of molasses and allspice just make you think of Christmas and all the joy this time of year brings? I know it makes me want to cozy up by the fire and listen to holiday music.
These gluten-free gingerbread pancakes are full of my fave holiday flavors and drenched in even more with our spiced buttermilk syrup. The sugared cranberries add a nice bit of holiday decadence. Be sure to check out all of the great mixes Glutino has as well as their amazing all-purpose flour. You can find them at www.glutino.com.
- 4 1/2 C gluten-free pancake mix (we like Glutino brand)
- 3 eggs
- 2 T allspice
- 10 T butter, melted
- 1/3 C molasses
- 1 C milk
- Sugared Cranberries: 1 C sugar, divided 1/2 C water 2 C cranberries
- Gingerbread Buttermilk Syrup: 1/2 C butter 3/4 C sugar 1 tsp. allspice 1/4 tsp. cinnamon 1/2 C buttermilk 1 tsp. gluten-free vanilla 1 tsp. aluminum free baking soda
- Start with the sugared cranberries: Simply place 1/2 C sugar and 1/2 C water into a little pot over medium heat. Bring to a boil. Meanwhile, wash 2 C cranberries then place them into the boiling sugar water for 10 seconds, making sure to submerge them all. Remove with a slotted spoon and place on a baking rack to dry for one hour. Once dried, roll them in remaining 1/2 C sugar and let dry at least 10 more minutes.
- For the pancakes: Mix gluten-free pancakes mix, 2 T allspice, 10 T melted butter, 1/3 C molasses, 1 C milk and mix well. Ladle on a non-stick or well oiled griddle and cook, making sure to flip after 2 minutes
- For the buttermilk syrup: bring 1/2 C butter, 3/4 C sugar, 1 tsp. allspice, 1/4 tsp. cinnamon and 1/2 C buttermilk to boil. Remove from heat and add 1 tsp. gluten-free vanilla & 1 tsp. aluminum free baking soda
If you love these, you are going to love these as well…
*Thank you to Glutino for sponsoring this post. I was provided with monetary compensation and/or products. Opinions are all my own and truly reflective of how we feel about these products. They are some of the very best!