Easy Gingerbread Pancakes with Buttermilk Syrup
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.
Servings: 10 servings
Calories: 639kcal
Cost: $10
Ingredients
Gingerbread Pancakes
- 4 ½ cups pancake mix (we use gluten free)
- 3 eggs
- 2 Tablespoons allspice
- ½ teaspoon ground ginger
- 10 Tablespoons butter melted
- ⅓ cup molasses
- 1 cup milk
Sugared Cranberries
- 1 cup sugar
- ½ cup water
- 2 cups cranberries
Gingerbread Buttermilk Syrup
- ½ cup butter
- ¾ cups sugar
- 1 teaspoon allspice
- ¼ teaspoons cinnamon
- ½ cups buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
Sugared Cranberries
- Simply place ½ cup sugar and ½ 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 ½ cup sugar and let dry at least 10 more minutes
Gingerbread Pancakes
- Mix pancakes mix, 2 tablespoons allspice, 10 tablespoons melted butter, ⅓ 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 ½ cup butter, ¾ cup sugar, 1 teaspoon allspice, ¼ teaspoon. cinnamon and ½ cup buttermilk to boil
- Remove from heat and add 1 teaspoon vanilla & 1 teaspoon baking soda
Notes
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.
To reheat, place the pancakes on a baking sheet and pop them in the oven on 350 for 4-5 minutes.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 80g | Protein: 12g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 183mg | Sodium: 898mg | Potassium: 472mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1055IU | Vitamin C: 3.8mg | Calcium: 318mg | Iron: 2.3mg