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).
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.