featured in Recipes


Gingerbread Eggnog Pancakes

Celebrate the holiday season with fluffy pancakes prepared with warm spices and eggnog, then topped with a sweet-tart cranberry compote and a dollop of nutmeg-scented whipped cream.

Nov 19 - 20m cook


Prep time:


Cook time


Total time




Cranberry Compote

frozen cranberries
2 cups
brown sugar
1 cup
finely grated orange zest
2 tbsp
vanilla extract
1 tsp


all-purpose flour
1 1/2 cups
baking soda
3/4 tsp
1/2 tsp
ground cinnamon and ginger
1/2 tsp each
ground allspice, cloves and nutmeg
1/4 tsp each
1 1/2 cups
canola oil
2 tbsp
eggs, beaten

Whipped Cream

35% whipping cream
1 cup
icing sugar
1 tbsp
vanilla extract
1/2 tsp
ground nutmeg
1/4 tsp
Cranberry Compote: In small saucepan set over medium-high heat, combine cranberries, sugar, orange zest and vanilla. Bring to boil and reduce heat.
Simmer for 7 to 10 minutes or until cranberries start popping and mixture has thickened. Let cool completely. (Can be covered tightly and refrigerated for up to 5 days.)
Pancakes: Place the griddle attachment on your Kenyon Grill and preheat to medium. Whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg. Add eggnog, oil and eggs. Stir until no dry streaks remain and batter is still slightly lumpy.
Pour 1/4-cup portions of batter onto griddle, about 2 inches (5 cm) apart. Cook, in batches, for 3 to 4 minutes or until bottoms are golden brown and tiny bubbles form around edges. Flip over; cook for about 2 minutes or until set and cooked through. Transfer pancakes to warm oven until ready to serve.
Whipped Cream: Using electric mixer, beat together cream, icing sugar, vanilla and nutmeg. Serve pancakes with whipped cream and compote.


To make this an adult breakfast, add a splash of dark rum to the whipped cream or substitute rum-infused maple syrup for the compote.

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