These gingerbread pancakes with gingerbread 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 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 and sugared cranberries (plus more butter because, yum).
There are plenty of yummy Christmas flavors out, like peppermint and hazelnut. I do love those flavors, especially in our eggnog cake. 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.
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!
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.
Another recipe with tasty spices is our sourdough french toast. It’s also a fun recipe to have around Christmas time.
How to make them
- Start with the sugared cranberries: Simply place 1/2 cup of sugar and 1/2 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 1/2 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, 1/3 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 1/2 cup of butter, 3/4 cup of sugar, 1 teaspoon of allspice, 1/4 teaspoon of cinnamon and 1/2 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.
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. 
Yes! The reason gingerbread pancake mix is not usually gluten-free is that it contains flour. With gluten-free pancake mix, these fluffy gingerbread pancakes are perfectly safe for those with celiac disease.
For the leftover pancakes, you will want them to cool to room temperature first. Then, place them in a freezer bag or airtight container. Place a paper towel in between each pancake layer to keep them from sticking together. Allow the syrup to cool to room temperature as well, then place in an airtight container in the fridge. It should be used in a week or so. Lastly, for the sugared cranberries you should put them in a plastic bag or airtight container in the fridge.
Place the pancakes on a baking sheet and pop them in the oven on 350 for 4-5 minutes.
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Gingerbread Pancakes with Sugared Cranberries
Ingredients
Gingerbread Pancakes
- 4 1/2 cups pancake mix (we use gluten free)
- 3 eggs
- 2 Tablespoons allspice
- 1/2 teaspoon ground ginger
- 10 Tablespoons butter melted
- 1/3 cup molasses
- 1 cup milk
Sugared Cranberries
- 1 cup sugar
- 1/2 cup water
- 2 cups cranberries
Gingerbread Buttermilk Syrup
- 1/2 cup butter
- 3/4 cups sugar
- 1 teaspoon allspice
- 1/4 teaspoons cinnamon
- 1/2 cups buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
Sugared Cranberries
- Simply place 1/2 cup sugar and 1/2 cup water into a little pot over medium heat and bring to a boil
- Meanwhile, wash 2 cups 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 cup sugar and let dry at least 10 more minutes
Gingerbread Pancakes
- Mix pancakes mix, 2 tablespoons allspice, 10 tablespoons melted butter, 1/3 cup molasses, 1 cup milk and mix well. Ladle on a non-stick or well oiled griddle and cook, making sure to flip after 2 minutes
Gingerbread Buttermilk Syrup
- Bring 1/2 cup butter, 3/4 cup sugar, 1 teaspoon allspice, 1/4 teaspoon. cinnamon and 1/2 cup buttermilk to boil
- Remove from heat and add 1 teaspoon vanilla & 1 teaspoon baking soda
Notes
How should I store the leftovers?
For the leftover pancakes, you will want them to cool to room temperature first. Then, place them in a freezer bag or airtight container. Place a paper towel in between each pancake layer to keep them from sticking together. Allow the syrup to cool to room temperature as well, then place in an airtight container in the fridge. It should be used in a week or so. Lastly, for the sugared cranberries you should put them in a plastic bag or airtight container in the fridge.How can I reheat the pancakes?
Place the pancakes on a baking sheet and pop them in the oven on 350 for 4-5 minutes. Top tip: Do a test pancake before baking your batch to make sure the heating is correct and that you have the right timing.Nutrition
This recipe was originally posted on December 13, 2016. It has been updated with new information and tips on July 7, 2022.
Melia says
You mention flavors of ginger and nutmeg, but I don’t see those as ingredients. Nor are they in Allspice. Am I missing something?
Chandice says
Nutmeg is in the allspice but I just added the ginger, sorry for the oversight.
Lisa D says
I’m confused because the ingredients for the pancakes, cranberries, and buttermilk syrup are all together. I can make out where the delineation occurs except there are duplicate ingredients and amounts that differ from your instructions. I really want to make your pancakes, but I don’t want to ruin them. The ingredients for the pancakes says 3 T allspice, but then also says 1 tsp allspice. It lists 10 T butter, melted, and 1/2 cup butter. Your instructions for the cranberries say 1 cup sugar, but your instructions say 1/2 cup sugar. Can you clarify for me? Thanks!
Chandice says
Hi Lisa,
I apologize for the double ingredients. That was a mistake on my end. Everything has been updated. Please let me know how they turn out…we loved these holiday breakfast pancakes! 🙂
jberry says
The most tempting recipe post I’ve seen yet this season.
Sarah says
another beautiful recipe, Chandice! I want a big stack of these tomorrow morning 🙂
Sharon @What The Fork says
What a great breakfast or brunch recipe this would be for the whole family on a Sunday morning!
Chandice says
Thanks Sharon, they really were super yummy! 🙂
Raia says
These sound delicious! I love all the spices and molasses. Gingerbread flavors are some of my favorites. ????
Lisa F says
I am so going to make these! Thank you for always providing such delicious GF recipes for us to try.
Todd Bliss says
they look amazing and very delicious