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Gingerbread Pancakes with Sugared Cranberries on a white plate
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5 from 2 votes

Gingerbread Pancakes with Sugared Cranberries

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.
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.
Prep Time15 mins
Cook Time15 mins
1 hr 10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: gingerbread, pancakes
Servings: 10 servings
Calories: 639kcal
Author: Chandice
Cost: $10


Gingerbread Pancakes

  • 4 1/2 cups pancake mix
  • 3 eggs
  • 2 Tablespoons allspice
  • 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


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
    step by step sugared cranberries
  • 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


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.


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