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    You are in: Home / Recipes / Gingerbread Pancakes With Cranberry-Maple Syrup Recipe
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    Gingerbread Pancakes With Cranberry-Maple Syrup

    Gingerbread Pancakes With Cranberry-Maple Syrup. Photo by Mikekey

    1/1 Photo of Gingerbread Pancakes With Cranberry-Maple Syrup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    loof's Note:

    Cleaning out my office I found a folder with some recipes clipped out of newspapers and magazines. These pancakes sound delicious and I can't wait to try them out!

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    Serves: 4-5



    Units: US | Metric


    1. 1
      In a medium saucepan combine the syrup, cranberries, orange zest and cinnamon sticks. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat but keep warm.
    2. 2
      In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
    3. 3
      In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.
    4. 4
      Make a well in the center of the flour mixture and add the egg mixture. Stir until just moistened; batter will be lumpy.
    5. 5
      Heat a lightly-greased griddle or skillet over medium heat. Using about 1/4 cup of batter per pancake, pour batter onto griddle and cook about 3 minutes total, turning when the surface is bubbly and the edges are dry.
    6. 6
      Serve warm with butter and warm cranberry syrup.

    Ratings & Reviews:

    • on November 15, 2010


      These are great, especially the syrup. The spice provides a nice backdrop to the cranberry flavor. I halved the recipe, but used a whole egg. I also swapped the maple to cranberry ratio, since I love fresh cranberries. I didn't have any problems flipping these. Much enjoyed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2009


      A very delicious fall breakfast. I made these gluten free by using my Delicious Gluten-Free, Dairy-Free, Egg-Free Pancakes and I actually didn't have maple syrup but had previously made Cinnamon Syrup so I used that in place of the maple syrup omitting the cinnamon sticks. I just incorporated spices that make up pumpkin pie spice less the nutmeg because of its intoxicant nature. I used rice milk for the milk and did modify the amounts of apple sauce, and oil for which I used canola. I used fancy molasses and two eggs as per the gluten free recipe. We enjoyed this with a tall glass of orange juice each. I wont make these again unless I get a nonstick frying pan but I think that is only the gluten free modification I made that caused them to stick to the cast iron pan I used. Also I cooked them at a higher temperature so that may also be why. I suggest sticking to this recipe in terms of temperature.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2013


      These were a mixed bag for us, the pancakes were difficult to cook all the way through with out the outsides get overly tough and dried out. I adjusted the heat, tried thinning them out, nothing quite worked. DH loved the cranberry maple syrup (I don't do maple so this is his review) and it went well with the gingerbread flavor. I make my own version of maple syrup for him using Brown Sugar Splenda. He really like the addition of the cranberry and orange, it took some of the too sweet edge that the Splenda can have. Made for PRMRT

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Gingerbread Pancakes With Cranberry-Maple Syrup

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 874.6
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 4.1 g
    Cholesterol 57.1 mg
    Sodium 455.3 mg
    Total Carbohydrate 169.2 g
    Dietary Fiber 4.6 g
    Sugars 88.0 g
    Protein 11.9 g

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