Need a winter morning breakfast idea? How about Eggnog Pancakes, made with rich eggnog, cinnamon, and nutmeg. A quick and easy breakfast that you can make in your pajamas while everyone is still crawling out of bed. Just stir all the ingredients together, cook, and serve. Drizzle with maple syrup and enjoy with a hot cup of coffee.
Why You'll Love These Eggnog Pancakes
- Easy: A one bowl mix and cook batter for an easy holiday morning breakfast.
- Fluffy: Swapping out buttermilk for eggnog still results in a fluffy pancake.
- Minimal Ingredients: Nothing super fancy, just simple delicious pancakes with ingredients you probably already have in the kitchen.
Ingredients
- Leftover Eggnog: Need something to make with leftover nog, why not pancakes?
- Cinnamon and Nutmeg: Seasonal eggnog pairs perfectly with the warming nutty spices of cinnamon and nutmeg.
Tips for Making Eggnog Pancakes
- Use quality non-alcoholic eggnog.
- Use a ⅓ cup batter for big pancakes and ¼ cup batter for small pancakes.
- Prepare the pancakes in a cast iron skillet with a thin coating of melted butter. Trust me they just taste better with butter!
- Cook on medium heat to prevent burning.
- Pour batter onto skillet and let sit until bubbles start to form in the center.
- Use a large smooth and flat spatula to flip your pancakes.
- Flip and let second side cook. It should only take 1-2 minutes per side to cook.
- Serve pancakes warm with a slice of butter and maple syrup. Sprinkle with additional cinnamon and/or nutmeg for more spice flavor.
Hot to Store Leftover Pancakes
Cooked pancakes that haven't been covered in syrup can be store in the fridge using an air tight container or by individually wrapping them in plastic wrap. They will stay fresh for up to 7 days, just reheat before eating.
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Eggnog Pancakes
Easy Christmas morning fluffy Eggnog Pancake recipe made with holiday eggnog, cinnamon and nutmeg.
Ingredients
Method
- Whisk together flour, baking powder, salt and spices in a medium sized bowl. Set aside.
- In a separate small bowl whisk together the eggnog, melted butter, eggs, vanilla and maple syrup.
- Pour the eggnog mixture into the flour mixture and whisk until just combined. A few small lumps are ok.
- Heat a pancake griddle, cast iron or non stick pan on medium heat. Add one tablespoon of butter to the skillet and spread it around with a spatula to create a thin coating of butter. *Additional butter may be needed after a few pancakes to prevent sticking.
- Pour ⅓ cup of batter onto skillet in a flat round circle. Watch pancake batter until bubbles begin to form in the center of the pancake. If you lift up the sides with a spatula, the bottom should be golden.
- Use a large smooth and flat spatula to flip the pancake over and cook the opposite side.
- Pancakes should only take 1-2 minutes per side to cook.
- Serve immediately with butter and maple syrup.
Natalia
I added a diced up apple for some extra texture and flavor, and these were the best pancakes I've ever had. Currently eating the leftovers as I write this.