Plate of cranberry gingerbread pancakes with maple syrup.

All the flavors of the classic holiday gingerbread are in these delicious pancakes perfect for the Christmas season. An extra pop of fresh cranberries brings a tart and fresh contrast to these sweet pancakes.

Molasses, ginger, cinnamon, brown sugar, nutmeg, and allspice are all combined in these pancakes for warm and delightful holiday time breakfast. I love gingerbread cookies and cake at Christmas time, and putting those flavors into pancakes is a great way to enjoy these flavors for breakfast.

Pancakes are a staple in our home, and I like to come up with new ways to enjoy them and new flavors to incorporate into them. My kids love them, too, so they are something we like to have on the weekends for breakfast or brunch.

Plate of cranberry gingerbread pancakes with bacon on the side.

This time of year we always have fresh cranberries on hand and I love the combination of cranberries with ginger and molasses (like in these glazed cranberry gingerbread muffins). However, you can leave out the cranberries if you prefer or you don't have them.

Another lovely addition would be the zest of an orange. The orange zest provides a similar type of freshness and a winter time flavor that would be very nice in these pancakes.

Another idea would be topping them with some fresh raspberries for a pop of color and fresh flavor if you don't include cranberries in the batter.

These pancakes are pretty hearty from the whole wheat flour and all the spices. They are a bit on the thicker side, so feel free to add a bit extra milk for a thinner pancake (see the recipe below).

Serve these pancakes with butter, real maple syrup, and/or a dusting of powdered sugar. I like to include a side of bacon or sausage because pancakes and syrup are sweet and the savory and salty flavors help to break up the sweetness.

These cranberry gingerbread pancakes are lovely for a Christmas weekend breakfast. Perfect to eat before a day of baking or before heading out to get your tree. The spices and the flavors make for such a cozy winter breakfast.

Fork cutting a bite from cranberry gingerbread pancakes.

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Yield: about 4 servings

Author: Amy (Savory Moments)

Cranberry Gingerbread Pancakes

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1-1/3 to 1-1/2 cups milk
2 large eggs
1/3 cup unsulfured molasses
3 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
1 cup roughly chopped fresh cranberries

Instructions

In a large bowl, whisk together the flours, baking powder, baking soda, salt, brown sugar, ginger, cinnamon, allspice, and nutmeg.
In a medium bowl or large glass measuring cup, whisk together the milk (start with 1-1/3 cups), eggs, molasses, and butter.
Pour the wet ingredients into the dry and stir with a wooden spoon, until just combined. Then fold in the cranberries. Let sit for about 5 minutes.
After 5 minutes have passed, check the batter for thickness, if it's too thick, add a bit more milk and stir.
Heat a griddle pan over medium heat. When hot, lightly coat with butter.
Use a 1/4 cup measuring cup to portion and pour the batter on the griddle. Cook each pancake until they just start to bubble and are turning golden, then flip and cook the other side to golden. If the griddle pan starts to get too hot, lower the heat.
Repeat until all batter has been used. Serve hot with real maple syrup, and other toppings or sides as desired.