These spiced ginger pancakes topped with a tangy cranberry-orange syrup are a delightful twist on a breakfast classic.
Combine the maple syrup, cranberries, orange zest, and cinnamon stick in a medium saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and keep warm.
For a smoother syrup, you can strain out the cranberries after cooking.
In a large mixing bowl, combine the flours, baking powder, pumpkin pie spice, ground ginger, baking soda, and salt.
Sift the dry ingredients together to ensure they are well combined and to remove any lumps.
In another bowl, whisk the egg. Add the milk, applesauce, and molasses, and whisk until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; the batter will be lumpy.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a lightly greased griddle or skillet over medium heat. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface and the edges look set, about 2 minutes per side.
Use a ladle or measuring cup for evenly sized pancakes.
Serve the pancakes warm, topped with the cranberry-orange syrup.
Add a dollop of whipped cream or a sprinkle of powdered sugar for extra indulgence.
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