Stir together syrup, cinnamon, nutmeg and cloves. Heat in microwave for 30 seconds, stir, then heat an additional 30 seconds. Set aside.

Heat up your pancake cooking surface {pan, griddle, pancake maker, etc.}. I used a cast iron pan and heated it to medium-low, never needing to raise the temperature while cooking all 8 pancakes.

Whisk together pancake mix, water, eggs, vegetable oil and vanilla together. Slowly mix in chopped cranberries and orange zest.

Pour a scant 1/2 cup of mixture onto heated cooking surface. You can grease your pan beforehand, but it’s not necessary. Allow to cook until you start to see bubbles popping on the surface and the outer edges of pancakes are set, then carefully flip and cook for an additional minute.

Pile in a stack as you cook them to help retain their heat. Serve immediately. Enjoy!