Gingerbread Pancakes with Spiced Cranberry Syrup

Step 1

Make spiced cranberry syrup: In a small saucepan, stir together cranberries, maple syrup, water, orange zest, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon cloves. Bring to a boil, then reduce heat to low and simmer until cranberries have broken down and sauce has thickened, about 10 minutes, stirring once or twice throughout and watching so contents do not spill over. Transfer cranberry syrup to a serving dish and set aside.

Step 2

Meanwhile, prepare vanilla whipped cream, if making: In a medium mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla. Use a hand-mixer on medium-high speed or a whisk to whip to stiff peaks. Transfer whipped cream to a serving dish and chill in refrigerator until ready to serve.

Step 3

Make gingerbread pancakes: In a large bowl, whisk together flour, granulated sugar, ginger, 1 tablespoon cinnamon, the baking powder, salt, 3/4 teaspoon allspice, and 1/4 teaspoon cloves.

Step 4

In a separate bowl, combine milk, 6 tablespoons melted butter, the eggs, and molasses. Pour wet ingredients into dry ingredients and stir with a spatula until mostly smooth; some lumps are OK.

Step 5

Heat a nonstick frying pan or griddle on medium-low heat and allow the pan to warm up for 5 minutes. Brush the cooking surface with melted butter, then use a 1/4-cup measuring cup or large spoon to pour 1/4 cup pancake batter onto the pan. Cook until little bubbles appear around the edges of the pancake, about 1-2 minutes, then flip and cook until the underside is lightly browned, 1-2 minutes more. Adjust heat as necessary.

Step 6

If you like, use a 3-inch tall gingerbread cookie cutter to cut out gingerbread people shapes from the pancakes once they're cooked — and be sure to serve the scraps as well! Transfer pancakes to a platter and repeat process until batter is used up. Serve immediately alongside spiced cranberry syrup and vanilla whipped cream, if using.