Description
These Eggnog Pancakes are fluffy, festive, and filled with the warm flavors of the holiday season. Made with rich eggnog, a hint of nutmeg, and vanilla, they’re perfect for Christmas morning or any winter breakfast. Top them with maple syrup, whipped cream, or even a sprinkle of cinnamon sugar for an extra special treat!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup eggnog
- 1/2 cup milk (or more eggnog for extra flavor)
- 2 large eggs
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Maple syrup
- Powdered sugar
- Ground cinnamon or nutmeg
Instructions
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Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, nutmeg, and salt.
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Mix Wet Ingredients:
- In a separate bowl, combine eggnog, milk, eggs, melted butter, and vanilla extract.
- Whisk until smooth.
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Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients.
- Stir until just combined. A few lumps are okay—don’t overmix!
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Preheat the Griddle:
- Heat a non-stick skillet or griddle over medium heat.
- Lightly butter the surface.
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Cook the Pancakes:
- Pour 1/4 cup of batter onto the hot skillet.
- Cook until bubbles form on the surface and edges look set (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter, adding more butter to the pan as needed.
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Serve:
- Stack pancakes on a plate and add your favorite toppings.
- Enjoy warm with maple syrup, whipped cream, and a sprinkle of nutmeg!
Notes
- Thicker Batter: For extra fluffy pancakes, reduce the milk by 1/4 cup.
- Extra Flavor: Add a pinch of cinnamon or a dash of rum extract to enhance the eggnog flavor.
- Storage: Store leftover pancakes in the fridge for up to 3 days or freeze for up to 2 months.