Eggnog Pancakes
Easy holiday breakfast recipe for fluffy Eggnog Pancakes made with seasonal eggnog, maple syrup, cinnamon and nutmeg.
Servings: 12 pancakes
Ingredients
- 250 grams all purpose flour 11% protein
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 480 grams eggnog non alcoholic
- 57 grams unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup
Extra Ingredients
- 2-3 tablespoons unsalted butter for the pan
- maple syrup for serving
Instructions
- Whisk together flour, baking powder, salt and spices in a medium sized bowl. Set aside.250 grams all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt, 1.5 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg
- In a separate small bowl whisk together the eggnog, melted butter, eggs, vanilla and maple syrup.480 grams eggnog, 57 grams unsalted butter , 2 large eggs, 1 teaspoon pure vanilla extract, 1 tablespoon 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.2-3 tablespoons unsalted butter
- Pour 1/3 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.maple syrup