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!

Eggnog Pancakes l SimplyScratch.com

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!?

Eggnog Pancakes l SimplyScratch.com

ingredients for Eggnog Pancakes

To Make The Eggnog Pancakes You Will Need:

  • unbleached all-purpose flour
  • baking powder
  • fine salt
  • nutmeg
  • eggs
  • eggnog
  • 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!

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

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Yield: 6 servings

Eggnog Pancakes

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!

Ingredients

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
  • cups eggnog
  • 2 tablespoons unsalted butter, melted

FOR THE EGGNOG SYRUP:

  • 1/2 cup pure maple syrup
  • 2 tablespoons eggnog

Instructions 

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.
Serving: 2pancakes, Calories: 343kcal, Carbohydrates: 56g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 541mg, Potassium: 243mg, Fiber: 1g, Sugar: 22g, Vitamin A: 349IU, Vitamin C: 1mg, Calcium: 292mg, Iron: 3mg

 

Respectfully borrowed from Pass the Sushi.Or star