A stack of Eggnog Pancakes make for a festive holiday breakfast! Light and fluffy, these decadent pancakes are sweetened by eggnog, spiced with vanilla and nutmeg and drizzled with eggnog maple syrup! A great way to use leftover eggnog after the holidays! Yields 14 pancakes and will serve 7 (2 pancakes per person).
By now we all have a carton of eggnog in the fridge.
In the past, someone might poor a single glass from that carton on Christmas Eve and then it will most likely just sit in the fridge until it expires and I throw it away. Well, I’m here to tell you not to throw out your eggnog (unless of course it’s indeed bad) because tis’ the season to be jolly and just think of how happy you would be if in front of you was a stack of eggnog pancakes drizzled with eggnog maple syrup?!]
These sweet noggy pancakes are light, fluffy and delicious.
To Make The Eggnog Pancakes You Will Need:
- unbleached all-purpose flour – Provides structure to the pancakes.
- baking powder – Make these pancakes light and fluffy.
- fine salt – Balances the sweetness from the eggnog and enhances the other flavors in the recipe.
- nutmeg (ground)- Warm, aromatic with subtle hints of clove.
- eggs – Lends richness and flavor.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- eggnog – Lends distinct flavor, sweetness and aids in yielding a tender pancake.
- unsalted butter – Adds richness and flavor.
- maple syrup – Pure maple syrup preferred.
In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon fine salt and 1/2 teaspoon grated nutmeg.
Whisk to combine.
In a separate medium-sized bowl or liquid measuring cup, crack in 2 large eggs and add in 1 teaspoon vanilla extract.
Lastly pour in 1-1/2 to 2 cups eggnog. The amount will depend on the thickness of the eggnog you’re using. I usually start with 1-1/2 cups and if the pancake batter is too thick, I’ll add 1/4 to 1/2 cup more.
Whisk everything to combine.
Pour the wet into the bowl with the dry ingredients.
Mix until just about combined. Then pour in 2 tablespoons melted unsalted butter.
Try not to over mix, some small lumps are okay. I could tell this batter was too thick so I added an additional 1/2 cup of eggnog. The batter should be thick but pourable.
Preheat griddle to 300° (or as directed in the instruction manual) and lightly spray the griddle with nonstick spray. Measure out 1/4 cup of batter per pancake onto the griddle. Use a spatula to spread it out evenly. Cook 3 to 4 minutes or until the underneath is golden and the top looks set around the edges.
Flip and cook another minute or so.
Meanwhile make the eggnog maple syrup. In a bowl add 1/2 cup real maple syrup and 2 tablespoons eggnog.
Whisk until combined.
This yields 2/3 cup of eggnog maple syrup.
Serve the pancakes with butter (if desired) and drizzle with the eggnog maple syrup.
You can also top with whipped cream and a little ground nutmeg for a festive touch!
These pancakes are light and fluffy, sweetened by eggnog and spiced with nutmeg. Seriously why are you still reading this? Make yourself some eggnog pancakes!
What to serve with eggnog pancakes?
Because these pancakes tend to be on the sweet side, thanks to the eggnog, I recommend a savory side.
- crispy hash brown potatoes
- sausage links (regular or maple)
- sausage patties
- veggie sausage patties
How To Store Pancakes:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or store in a freezer safe container/bag for up to 3 months.
Click Here For More Eggnog Recipes!
Enjoy! And if you give these Eggnog Pancakes a try, let me know! Snap a photo and tag me on twitter or instagram!
FOR THE PANCAKES:
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon grated fresh nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ to 2 cups eggnog, depending on thickness of eggnog
- 2 tablespoons unsalted butter, melted
FOR THE EGGNOG SYRUP:
- 1/2 cup pure maple syrup
- 2 tablespoons eggnog
- whipped cream
- ground nutmeg
MAKE THE PANCAKES:
- In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. Set aside.
- Then in a separate bowl, beat the eggs and vanilla with eggnog.
- Pour the wet into the dry and use a spatula to mix until just combined. Add the melted butter and any extra eggnog as needed to thin the batter.Try not to over mix, some small lumps are fine.
- Preheat a griddle to about 300° (or as directed in the instruction manual) and lightly spray with nonstick ghee or coconut spray.
- Measure out 1/4 cup of batter per pancake onto the griddle. Cook 3 to 4 minutes or until the underneath is golden and the top looks set around the edges.
- Transfer cooked pancakes to a rimmed baking sheet and keep warm in a low oven. Repeat with remaining batter.
MAKE THE EGGNOG SYRUP:
- In a bowl combine syrup and eggnog. Whisk to combine.
- Serve pancakes with butter (if desired) and pour the eggnog syrup over top. For an added festive touch, top with a swirl of whipped cream and sprinkle of nutmeg.
Respectfully adapted from Pass the Sushi.
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This is the perfect pre and post-Christmas pancake recipe! I love the flavor of eggnog and have never tried an eggnog pancake…I feel like I’ve been missing out all these years! Headed to TK now to check out Kita’s recipe! Hope you and your family had a wonderful Christmas!!
These look fabulous
How perfect! I just so happen to have leftover eggnog! Heading to Tasty Kitchen… now 🙂
I have half a carton of eggnog left in the fridge so I know what I’ll me making this weekend!
I just made and posted an eggnog pancake, too. They were delicious! These look quite festive with the pomegranate arils on top – that’s a great idea! Happy Holidays!
YUMMY! Stunning photo on taste spotting, and I was delighted when I clicked and found it was your blog. It never disappoints, you’re so talented.
“Happy New Year” officially, Laurie!
These eggnog pancakes are delightful! The eggnog flavour comes through but not in an overpowering way . . . simply delicious!
Light and fluffy indeed they are. I even had to substitute 1 cup of the AP flour for bread flour – I must have been a busy baking elf over the holidays to run out! – and the results were still wonderful.
Just 1-1/2 cup of eggnog (full-fat) worked for me and I have some pancakes left over that I am going to wrap and freeze for another day.
The eggnog maple syrup was so tasty as well – subtle on either side of the flavour profiles, but distinct in the individual flavours.
These recipes will absolutely be added to my ‘pancake’ rotation!
Thank you, Laurie, for another tried and true offering . . . how lucky we are!
“Cheers” to 2023 for Happiness and Health for you and your loved ones!
Warm regards from the Canadian prairies!
I’m so glad you enjoyed the recipe, Alex! Thank you for taking the time to leave such a great review – I always look forward to reading them. Happy New Year!