These semi-homemade gingerbread pancakes with buttermilk syrup and sugared cranberries are sure to add some spice to your holiday season. They are easy to prepare and full of flavor.

Oh holly jolly, these gluten-free gingerbread pancakes are full of holiday flavors and spices. They are so delicious nobody would ever know they are gluten-free. Serve them with sugared cranberries on top.

Here's what to love about them

Big holiday flavor - Oh how I love gingerbread! I just had to make it a part of a holiday meal this year by whipping up these gluten-free gingerbread pancakes. They are topped with a spiced buttermilk syrup that we adjusted form our classic version and sugared cranberries for a gorgeous presentation.

Perfect for a holiday pancake board - If you like this recipe and want more Christmas pancakes, you should check out our Christmas pancakes and reindeer pancakes. But the mini pancake topped maple cupcakes were probably the cutest of all times!

Semi-homemade - We started this recipe with a gluten free pancake mix making it so much easier for you during the busy holidays. I love baking from scratch but after seeing how well it worked with a pancake mix doctored up, I kept it.

What you need

These easy gingerbread pancakes are perfect because of their simple ingredients. It is a great recipe for holiday parties or Christmas breakfast. It is one of our easy recipes and it's all because it starts with a simple pancake mix.

Pancake Mix - I love using King Arthur gluten-free pancake mix because it is both GF and dairy free. I also love Pamela’s Pancakes. You can find both in our Amazon store HERE. If you want to do it from scratch, our gluten free pancakes are so fluffy and delicious!

The oat flour pancakes with buttermilk syrup we make are one of the fan favorite recipes we have ever shared.

Spices - The spices are super important with these fluffy pancakes as that's what gives them those gingerbread spices. You need allspice, cinnamon, and molasses for this pancake recipe so you can get that tasty gingerbread flavor. We use these tasty spices in our Gluten-Free Gingerbread too.

How to make them

Start with the sugared cranberries: Simply place ½ cup of sugar and ½ cup of water into a little pot over medium heat. Bring to a boil. Meanwhile, wash 2 cups of 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 ½ cup of sugar and let dry at least 10 more minutes.

For the pancakes: Mix gluten-free pancakes mix, 2 Tablespoons of allspice, 10 tablespoons of melted butter, ⅓ cup of molasses, 1 cup of milk in a large bowl and mix well to make the pancake batter. Pour batter on a non-stick or well oiled griddle and cook, making sure to flip after 2 minutes and ensuring they are golden brown
For the gingerbread buttermilk syrup: bring ½ cup of butter, ¾ cup of sugar, 1 teaspoon of allspice, ¼ teaspoon of cinnamon and ½ cup of buttermilk to boil. Remove from heat and add 1 teaspoon of gluten-free vanilla & 1 teaspoon of aluminum free baking soda

Top tip: Do a test pancake before baking your batch to make sure the heating is correct and that you have the right timing.