Eggnog Pancakes

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 212kcal

Author Kyleigh Sage

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

Top With

US Customary - Metric

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

Store the leftover pancakes in the fridge for up to 3 days.

Freeze: Separate the 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.

Reheat: You can reheat the 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.

Nutrition