Need a Christmas morning breakfast idea? How about Spiced Eggnog Pancakes, made with rich eggnog, applesauce, 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 on some maple syrup, then wash them down with a cup of hazelnut coffee.
Adding spices with eggnog to this recipe completely transforms boring pancakes into holiday pancakes. Yes, I’m addicted to cinnamon and nutmeg this time of year. But, can you blame me? Big fluffy flapjacks that permeate my tastebuds with seasonal flavors are definitely a new tradition. Slide on over sausage casserole, Jenn wants eggnog pancakes!
Tips for Spiced Eggnog Pancakes:
- Use quality non-alcoholic eggnog.
- Use unsweetened applesauce.
- Mix ingredients in a large bowl with a hand whisk.
- Whisk until batter is smooth.
- Use a 1/3 cup batter for big pancakes and 1/4 cup batter for small pancakes.
- Prepare your pancakes in a cast iron skillet with a thin coating of melted butter. Trust me they just taste better!
- 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.
- Cooked pancakes that haven’t been covered in syrup can be store in the fridge using an air tight container or by individually wrapping in plastic wrap. They will stay fresh for up to 2 days, just reheat before eating.
Do you love Eggnog recipes?! Try these delicious Eggnog Gingerbread Thumbprint Cookies!
Spiced Eggnog Pancakes
Ingredients
- 2 Cups All Purpose Flour
- 1 Tbsp + 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Nutmeg
- 2 Eggs
- 2 Cups Eggnog
- 1/4 Cup Unsweetened Applesauce
Instructions
- Mix together all ingredients in a large bowl with a hand whisk.
- Whisk until batter is smooth.
- Place a cast iron or non stick griddle on medium heat and melt a thin coating of butter. (you may need to add more butter every couple of pancakes)
- Pour batter onto pan using a 1/3 cup for big pancakes and 1/4 cup for small pancakes.
- 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.
Leave a Reply