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Gingerbread Pancakes With Cranberry-Maple Syrup

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“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!”
READY IN:
30mins
SERVES:
4-5
YIELD:
15 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  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. In a large mixing bowl combine flour, wheat flour, baking powder, pumpkin pie spice, ginger, soda, and salt.
  3. In a smaller bowl whisk the egg. Whisk in the milk, applesauce, molasses, and oil.
  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. 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. Serve warm with butter and warm cranberry syrup.

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