Looking for a Holiday Breakfast? You’ll adore these Gingerbread Pancakes! Cranberry apple ginger pancakes are perfect for brunch!
Cranberry Crush week is winding down. I’m sad to see how quickly that time went. I thought I’d never want to see a cranberry recipe again, after cooking so many samples, but the truth is, I still love cranberries just as much! I’m not sure that many people think of cranberry apple gingerbread pancakes, but when I thought about how much I love fried apples on pancakes and cranberry apple juice, I realized how this recipe would be right up my alley.
The cranberry pancakes are “in season” from early fall until Christmas. The cranberry apple compote is simple to make with your existing cranberry sauce. They top a classic pancake that has a ginger twist. Pretty enough for a holiday breakfast, but simple enough for a lazy day brunch. If you’re a cranberry fan, you will fall head over heals for these Cranberry Apple Ginger Pancakes.
I love apple slices that have been cooked down and caramelized. Adding the cranberries seemed like a natural fit.
The gingerbread pancakes added onto the holiday flavor. It really kicks up the taste of plain pancakes.
The colors of the apples and cranberries just POP!
Of course, no pancake breakfast is complete without the generous drizzle of maple syrup!
Adding the compote on top and along the rim of the plates ensures fruit in every bite.
Who wouldn’t want to sink their teeth into that stack of pancakes?
- 2 cups flour
- 1 TBSP baking powder
- 1/2 tsp baking soda
- 1 1/2 tsps ginger
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/4 cup brown sugar
- 1 cup milk
- 2 eggs
- 2 TBSP melted butter
- 3/4 cup cranberry sauce Find my Make Ahead Cranberry Sauce HERE
- 3-4 large apple, sliced
- 1/4 cup brown sugar
- 2 TBSP butter
Whisk together all the dry ingredients in a large bowl.
In another bowl, combine the eggs, milk and melted butter.
Make a well in the dry ingredients and pour in the liquid mixture. With a spoon, fold over the mixture until a batter is formed.
Cook as you normally cook pancakes.
Peel the apples and slice into thin slices.
Melt the butter in a skillet over medium heat. Add in the apple slices. Allow to cook about 2-3 minutes. Once the apples start breaking down, add in the sugar. Continue cooking until the apples get soft and mushy, and the butter and sugar begin to caramelize. Add in the cranberry sauce, and once thoroughly heated, remove from heat.
Top the pancakes with the compote.
This recipe is part of my Cranberry Crush week:
Earlier, I posted this stunning holiday recipe for Cranberry Orange Glazed Cornish Hens:
Another recipe perfect for brunch: Cranberry Cream Cheese Cinnamon Coffee Cake:
Looking for a cranberry drink recipe? Try this fun Rosemary Cranberry Moscow Mule Recipe:
Another main dish featuring cranberries! Cranberry BBQ Pulled Pork Sandwiches:
Combining two family recipes created this dessert: Old Fashioned Cranberry Salad Ice Box Cake:
Do you love pancakes too? Have you ever had gingerbread pancakes or cranberry pancakes? Do you top them with fruit?
Leave a comment and let me know!