In a mixing bowl, with a whisk, whisk together the milk, canned cranberry sauce, and eggs until smooth. Add the remaining ingredients to the pancakes and continue to mix until well combined. For the sauce, put the ingredients together into a sauce pan and bring to a simmer. Once the sugar is dissolved and the sauce has thickened, remove from the stove and set aside while you make the pancakes. If the syrup is too thick, you can add more evaporated milk if needed to thin out the syrup.
Heat a griddle to medium heat and spray with cooking spray or a little bit of butter. Once the griddle is hot, pour a 1/3-1/2 cup of the pancake batter onto the surface and cook until the under side of the pancake is golden brown. Once it is, flip the pancake and cook on the other side. Continue to do this for all of the pancake batter (you can freeze extras of the pancakes for later). Serve the pancakes with the cranberry syrup.