Gingerbread Pancakes with Cranberry Maple Syrup
Transform your breakfast into a festive treat with these rich and aromatic Gingerbread Pancakes topped with a vibrant Cranberry Maple Syrup. Perfectly spiced with warm ginger, cinnamon, nutmeg, and cloves, these fluffy pancakes are sweetened with a touch of molasses and brown sugar for a cozy, holiday-inspired flavor. The tangy cranberry syrup, made by simmering fresh cranberries with maple syrup and a hint of sugar, adds a beautifully tart contrast to the warm spices, making every bite irresistibly balanced. Ready in just 35 minutes, this recipe is an impressive yet easy way to brighten up your morning or wow your weekend brunch guests. Serve these delightful pancakes fresh off the skillet with a drizzle of the ruby-red syrup to celebrate the season in style!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 1 large Egg
- 0.25 cup Molasses
- 2 tablespoons Brown sugar
- 1 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 cup Cranberries (fresh or frozen)
- 0.5 cup Maple syrup
- 2 tablespoons Water
- 2 tablespoons Granulated sugar
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.
In a separate bowl, whisk together the egg, molasses, brown sugar, milk, and melted butter until smooth and uniform.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; the batter should still have some small lumps.
Heat a non-stick or lightly greased skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
While the pancakes are cooking, prepare the cranberry maple syrup. In a small saucepan, combine the cranberries, maple syrup, water, and granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 5-7 minutes). Remove from heat and let cool slightly.
Serve the pancakes warm, topped with the cranberry maple syrup. Enjoy!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 390.6 g | 142% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 228.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 590 mg | 45% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
