Eggnog Pancakes

Eggnog Pancakes are everything you love about the holidays! They’re soft, fluffy, and perfectly spiced with cinnamon and nutmeg. The eggnog gives them the most delicious flavor and tender texture, making every bite taste like Christmas morning. Serve them warm with butter and maple syrup for a holiday breakfast everyone will remember.

Key Ingredients & Test Notes

• All-Purpose Flour: Provides the perfect base for fluffy, tender pancakes. A flour with a protein content around 10–11% creates structure without making the pancakes dense. I like to use King Arthur or Gold Medal flour for consistent results.
• Eggnog: Adds richness, flavor, and moisture to the batter, giving these pancakes their signature holiday taste. Choose a good-quality non-alcoholic eggnog for the best results.
  • Test Note: If your batter seems too thick, add a tablespoon or two of extra eggnog to thin it slightly; it should pour easily but not be runny.
• Baking Powder: The leavening power behind those light, fluffy pancakes!
  • Test Note: Make sure your baking powder is fresh. Old or expired baking powder can lead to flat, dense pancakes.
• Cinnamon & Nutmeg: For that classic holiday flavor.
• Butter: Adds richness and a hint of crispness around the edges.
• Maple Syrup: Brings natural sweetness and enhances the cozy, spiced flavor of the pancakes.

How to Make Eggnog Pancakes

1. Whisk dry ingredients: In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. Mix wet ingredients: In a separate bowl, whisk together the eggnog, melted and cooled butter, eggs, vanilla extract, and maple syrup.
3. Combine: Pour the wet mixture into the dry ingredients and gently whisk until just combined. A few small lumps are okay, don’t over-mix.
4. Preheat skillet: Heat a cast iron skillet, nonstick pan, or griddle over medium heat. Add 1 tablespoon of butter and spread it around to coat the surface. Additional butter may be needed for subsequent pancakes.
5. Cook pancakes: Pour ⅓ cup of batter (for large pancakes) or ¼ cup (for smaller pancakes) onto the skillet, forming a round circle. Let it cook until bubbles form in the center and the edges look set, about 2–3 minutes.
6. Flip carefully: Use a large, flat spatula to flip the pancake and cook the other side for 1–2 minutes, until golden brown.
7. Keep warm: Transfer cooked pancakes to a plate or baking sheet and keep warm in a 200ºF oven while finishing the rest of the batch.
8. Serve: Stack pancakes and enjoy with butter and maple syrup. Other delicious toppings are powdered sugar, a sprinkle of cinnamon, or even a little whipped cream for a festive breakfast treat.

Helpful Tips

• Avoid over-mixing. Stir until just combined; small lumps are fine. Over-mixing can make pancakes tough.
• Use the right amount of batter. Scoop about ⅓ cup of batter for big, fluffy pancakes or ¼ cup for smaller stacks. Keeping the size consistent helps them cook evenly.
• Cook in a cast iron skillet with butter. A thin coating of melted butter gives the pancakes crisp, golden edges and a rich, buttery flavor that can’t be beat.
• Keep the heat at medium. Cooking on medium heat ensures the pancakes cook through without burning. Slow and steady gives the best texture and color.
• Wait for bubbles before flipping. My Dad taught me to always wait until you see bubbles start to form in the center before flipping your pancake. That’s your cue that the first side is perfectly golden.
• Don’t overcook the second side. The flip side cooks fast, just 1 to 2 minutes is all it needs to set and turn golden brown.

Leftovers & Storage

• Refrigerator: Keep pancakes in an airtight container or Ziplock bag in the fridge for up to 7 days. Reheat in a skillet over low heat or in the microwave with a damp paper towel to keep them soft.
• Freezing: Layer pancakes with parchment paper between each one in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in a toaster, oven, or skillet straight from frozen for a quick breakfast.

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