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Gingerbread Pancakes with Cranberry Orange Syrup

Gingerbread Pancakes with Cranberry Orange Syrup

Gingerbread Pancakes with Cranberry Orange Syrup


  • Delicious recipe Prep time: 10 minutes
  • Delicious recipe Cook time: 8 minutes
  • Delicious recipe Servings: 3 servings
  • Delicious recipe Specialty: V, LF, K
Nutritional Information


3 servings

1 cup corn syrup

1/4 cup thawed orange juice concentrate

1/4 cup Ocean Spray® Whole Berry Cranberry Sauce

1 cup flour

2 1/2 teaspoons cinnamon

1 1/2 teaspoons ginger

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup milk

1/2 cup molasses

1 egg

2 tablespoons oil


TO MAKE SYRUP: Combine corn syrup, concentrate and sauce in a medium saucepan; bring to a boil. Reduce heat and simmer for 3 minutes without stirring. Watch carefully to prevent syrup from foaming over. Remove from heat. Chill to thicken. Serve at room temperature or warm.

TO MAKE PANCAKES: Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate bowl. Add to dry ingredients, mixing just until the dry ingredients are moist.

Spoon about 1/4 cup batter for each pancake onto a lightly greased skillet. Cook until lightly browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.

Makes about 3 servings.


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Delicious Christmas Breakfast

Cristie Spring from Quinlan, TX 12/25/2017 at 07:26 PM

This is a delicious recipe. I wouldn't change anything about it.

Gingerbread Pancakes with Cranberry Orange Syrup

Becky from Ann Arbor, MI 07/20/2014 at 12:19 PM

These are WONDERFUL! Very quick and easy to make. The cranberry orange syrup complements the ginger bread pancakes perfectly. I'm glad I doubled the recipe (for 3 people). This is a recipe you'd expect to see in the New York Times cooking section.