These fluffy eggnog pancakes are a fun Christmas twist on classic pancakes! Made with spiced eggnog and nutmeg, they're tender, fluffy and delicious topped with whipped cream and syrup! They're the perfect easy Christmas morning breakfast!
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What is Eggnog?
Eggnog is a classic Christmas drink that's made with cream, eggs, and nutmeg and usually a bit of alcohol! It's slightly sweet, creamy, and full of wintery spices. Eggnog is usually served cold but is also delicious warm. Most of the eggnog sold in stores is alcohol free so you can add your own bourbon or rum if desired!
One of the best things about using eggnog in baking, is that it's a simple 1:1 swap for milk!
You might also like these eggnog cinnamon rolls!
Ingredient Notes
You just need a few ingredients to make these fluffy eggnog pancakes!
Eggnog - You can use your favorite store-bought eggnog or make your own!
Butter - Instead of melted butter in the pancake batter you can substitute melted coconut oil.
Spices - I like adding an extra pinch of nutmeg to the pancake batter, but you could substitute cinnamon or pumpkin pie spice.
Vanilla - I like to use vanilla extract in the pancake batter, but you can also substitute rum extract.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Eggnog Pancakes
In a medium bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.
In a separate large bowl, whisk together the eggnog, eggs, vanilla, and melted butter until just combined.
Then gently fold the dry ingredients into the eggnog mixture. Let the batter rest for a few minutes while you heat the griddle.
Heat a lightly greased griddle or nonstick frying pan over medium heat. Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-3 minutes). Then flip and cook for another 1-2 minutes. *I like to grease my pan with coconut oil because of the high smoke point and mild flavor. But you can also use cooking spray.
To keep warm, place the eggnog pancakes in the oven at 200°F until ready to serve.
If desired, top the eggnog pancakes with whipped cream and a drizzle of syrup!
Griddles for Making Pancakes
If you have the space, I love a countertop electric griddle for making pancakes! I also love a nonstick griddle pan or even a cast iron skillet!
Whatever you choose, just be sure to grease it well! I like using coconut oil for pancakes because it has high smoke point and subtle flavor. You can also use a neutral pan spray or ghee, but I don't recommend butter as it's more likely to burn.
You also want a nice wide spatula for flipping these eggnog pancakes! A specific pancake spatula makes flipping SO much easier and the batter is less likely to splatter.
Topping Ideas
You can jazz up these eggnog pancakes however you like! These pancakes are delicious plain with just butter and maple syrup! But there are a ton of fun topping combinations!
- Homemade whipped cream
- Swap maple syrup for honey
- Powdered sugar
- Sliced bananas and pecans
- Melted chocolate drizzle
- Homemade caramel sauce
As you can tell by the photos, I love topping these eggnog pancakes with homemade whipped cream, a sprinkle of nutmeg, and maple syrup!
Bonus: You can also make eggnog whipped cream! Use my homemade whipped cream recipe but swap out ¼ cup of the heavy cream for eggnog.
Recipe FAQ's
Store the leftover eggnog pancakes in the fridge for up to 3 days.
Yes! Separate the eggnog pancakes with pieces of parchment or wax paper so that they don't stick together. Then wrap tightly and freeze in an airtight container for up to 3 months.
You can reheat the eggnog pancakes in the oven or microwave! Reheat on a baking sheet at 350°F for 5-10 minutes or until warm. Or reheat in the microwave for 20 second intervals until heated through.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Christmas Breakfast Recipes You Might Like!
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Recipe Card
Eggnog Pancakes
Special Equipment
Ingredients
Pancakes
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 cups eggnog
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt.
- In a separate large bowl, whisk together the eggnog, eggs, vanilla, and melted butter until just combined.
- Then gently fold the dry ingredients into the eggnog mixture. Let the batter rest for a few minutes while you heat the griddle.
- Heat a lightly greased griddle or nonstick frying pan over medium heat.
- Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-3 minutes). Then flip and cook for another 1-2 minutes.
- To keep warm, place the eggnog pancakes in the oven at 200°F until ready to serve.
- If desired, top the eggnog pancakes with whipped cream and a drizzle of syrup!
- Bonus: You can also make eggnog whipped cream! Use my homemade whipped cream recipe but swap out ¼ cup of the heavy cream for eggnog.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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