These simple Eggnog Pancakes are a great way to use up leftover eggnog from the holiday festivities. Light and fluffy sweetened by eggnog and spice with nutmeg!
Christmas may be over, but I’m sure most of you still have a few cartons of eggnog in the fridge.
Don’t throw those out because tis’ still the season to be jolly! And just think of how jolly you would be with a stack of eggnog pancakes drizzled with eggnog maple syrup in front of you!?
To Make The Eggnog Pancakes You Will Need:
- unbleached all-purpose flour
- baking powder
- fine salt
- unsalted butter
- maple syrup
Preheat your griddle to medium-high heat.
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon fine salt and 1/4 teaspoon freshly grated nutmeg.
Whisk to combine.
In a separate bowl, measure and add 2 large eggs, 1-1/2 cups eggnog and 2 tablespoons melted (and cooled) unsalted butter.
Pour the wet into the dry and mix un til just combined. DO NOT OVER MIX. Some small lumps are okay.
Lightly spray the griddle with nonstick spray. Measure out 1/4 cup of batter per pancake onto the griddle. Cook 3 to 4 minutes or until bubbles form and the edges are golden brown.
Flip and cook another minute or so.
Meanwhile make the eggnog syrup by adding 2 tablespoons eggnog to 1/2 cup syrup. Whisk to combine.
Serve the pancakes with more butter and drizzle with the eggnog pancakes.
These pancakes are light and fluffy, sweetened by eggnog and spiced with nutmeg. Seriously are why are you still reading this? Make yourself some of these pancakes!
FOR THE PANCAKES:
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon grated fresh nutmeg
- 2 large eggs
- 1½ cups eggnog
- 2 tablespoons unsalted butter, melted
FOR THE EGGNOG SYRUP:
- 1/2 cup pure maple syrup
- 2 tablespoons eggnog
MAKE THE PANCAKES:
- Preheat your griddle to medium-high heat or about 375°. Or start heating a skillet over medium-high heat.
- In a medium bowl, measure and add the flour, baking powder, salt and nutmeg. Set aside.
- Then in a separate bowl, beat eggs and pour in eggnog and melted (cooled) butter.
- Pour the wet into the dry and mix until just combined. DO NOT OVER MIX. Some small lumps are fine.
- Spray your preheated griddle or pan with nonstick spray.
- Pour batter using 1/4 cup of batter per pancake. Turn pancakes when bottles form on top and the pancakes are golden brown around the edges. About 3 to 4 minutes.
MAKE THE EGGNOG SYRUP:
- Meanwhile, whisk 2 tablespoons eggnog into the syrup.
- Serve pancakes with extra butter (if desired) and pour the eggnog syrup over top.
Respectfully borrowed from Pass the Sushi.Or star
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