Eggnog Pancakes Recipe
American · Main course · 25 min total
Fluffy, spiced pancakes infused with the rich flavors of eggnog, perfect for a festive holiday breakfast.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup eggnog
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Instructions
- In a large bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt.
- In another bowl, whisk together eggnog, egg, melted butter, vanilla, and sugar until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined (batter may be slightly lumpy).
- Heat a griddle or non-stick pan over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Serve warm with maple syrup, a dusting of nutmeg, or whipped cream.
Tips
- For extra flavor, add a splash of rum or bourbon to the batter.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
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