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).

Course Breakfast & Brunch

Cuisine American

Keyword Christmas, eggnog, holiday, leftovers, pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 296

Author Laurie McNamara

Equipment

22-inch Presto Ceramic Griddle

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.

Nutrition