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).

Eggnog Pancakes

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?!]

Eggnog Pancakes

These sweet noggy pancakes are light, fluffy and delicious.

ingredients for Eggnog Pancakes

To Make The Eggnog Pancakes You Will Need:

  • unbleached all-purpose flourProvides structure to the pancakes.
  • baking powderMake these pancakes light and fluffy.
  • fine saltBalances the sweetness from the eggnog and enhances the other flavors in the recipe.
  • nutmeg (ground)- Warm, aromatic with subtle hints of clove.
  • eggsLends richness and flavor.
  • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
  • eggnogLends distinct flavor, sweetness and aids in yielding a tender pancake.
  • unsalted butterAdds richness and flavor.
  • maple syrupPure maple syrup preferred.

dry ingredients

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.

whisked dry ingredients

Whisk to combine.

eggs and vanilla

In a separate medium-sized bowl or liquid measuring cup, crack in 2 large eggs and add in 1 teaspoon vanilla extract.

eggs, vanilla and eggnog

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.

whisked wet ingredients

Whisk everything to combine.

add wet ingredients into the dry

Pour the wet into the bowl with the dry ingredients.

stir until just combined and then add butter

Mix until just about combined. Then pour in 2 tablespoons melted unsalted butter.

stir to combine

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.

add batter to griddle

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.

griddled Eggnog Pancakes

Flip and cook another minute or so.

maple syrup and eggnog

Meanwhile make the eggnog maple syrup. In a bowl add 1/2 cup real maple syrup and 2 tablespoons eggnog.

whisked eggnog maple syrup

Whisk until combined.

This yields 2/3 cup of eggnog maple syrup.

Eggnog Pancakes

Serve the pancakes with butter (if desired) and drizzle with the eggnog maple syrup.

Eggnog Pancakes

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!

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
  • bacon
  • sausage links (regular or maple)
  • sausage patties
  • veggie sausage patties
  • coffee
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!

Eggnog Pancakes

Enjoy! And if you give these Eggnog Pancakes a try, let me know! Snap a photo and tag me on twitter or instagram!

Eggnog Pancakes

Eggnog Pancakes
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Yield: 7 servings

Eggnog Pancakes

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!
Yields 14 pancakes and will serve 7 (2 pancakes per person).

Ingredients

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

OPTIONAL GARNISH:

  • whipped cream
  • ground nutmeg

Instructions 

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.

Notes

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.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2pancakes, Calories: 296kcal, Carbohydrates: 48g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 96mg, Sodium: 464mg, Potassium: 209mg, Fiber: 1g, Sugar: 19g, Vitamin A: 299IU, Vitamin C: 1mg, Calcium: 250mg, Iron: 2mg

Respectfully adapted from Pass the Sushi.