November 1, 2018
updated
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I can’t think of a better Christmas morning breakfast than a stack of these Eggnog Pancakes with maple syrup and butter. They’re light and fluffy with the perfect amount of holiday flavor.
During December, gingerbread, peppermint, and eggnog flavors are in abundance, with eggnog being my favorite. This recipe combines my affinity for eggnog and pancakes into one incredible breakfast your family will love.
What do Eggnog Pancakes Taste Like?
These eggnog pancakes have a soft texture with a hint of delicious nutmeg flavor. They are slightly sweeter than traditional pancakes, but it’s not overpowering and tastes like a dream with a drizzle of maple syrup.
Whether you like eggnog or not, I can guarantee you’ll enjoy these pancakes, and this recipe makes the perfect way to use up any extra from all your holiday celebrating.
Can You Use Eggnog Instead of Milk in Pancakes?
This recipe proves that eggnog isn’t just for drinking. It makes a great swap for milk in my classic pancake recipe that gives them a delicious, soft texture and holiday flavor.
Eggnog Pancake Ingredients
Here’s everything you need to make these holiday pancakes:
- all-purpose flour: the flour of choice for these pancakes, if you need to make this recipe gluten-free, use a 1:1 all-purpose gluten-free flour.
- baking powder: essential for fluffy pancakes. Make sure your baking powder is fresh or they won’t rise.
- nutmeg: the same spice that’s used in eggnog, but I like to add a little extra to bring out the holiday flavors.
- salt: to enhance the flavor of the other ingredients.
- sugar: just a little sugar to make the pancakes slightly sweet.
- eggnog: you can use traditional eggnog (minus the alcohol) or a dairy free eggnog made with almond or soy milk.
- egg: just one to help the ingredients bind together.
- melted butter: because the buttery flavor takes these pancakes to the next level.
How to make Eggnog Pancakes
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
Who’s ready to make a batch of these eggnog pancakes?
- In a large mixing bowl
Combine the flour, baking powder, nutmeg, salt, and sugar. - Make the batter
Make a well in the center of the dry ingredients and add the eggnog, egg, and melted butter. Using a fork or whisk, slowly incorporate the wet ingredients into the flour, making sure to scrape the sides of the bowl to remove any excess flour. - Get the griddle ready
Once the batter is smooth with a few small lumps, preheat your pancake grilled or large, non-stick pan over medium-hight heat and lightly grease with butter or cooking spray. - Pour and cook
Pour or scoop ¼ cup of batter for each pancake. Cook until the edges are set and bubbles begin to form. Flip and brown on the other side for an additional minute. - Grab a plate
Stack the warm pancakes onto a plate and top with maple syrup and some winter fruit, if desired. Grab a knife and fork and devour.
For topping these eggnog pancakes, I chose some winter fruit.
You can also watch how this dreamy breakfast comes together in the video below:
How Thick is Eggnog Pancake Batter?
This pancake batter will be slightly thicker than traditional pancake batter because eggnog has more texture than regular milk. Don’t be tempted to add additional liquid, this will cause the pancakes to spread out and cook into thin discs.
Can You Make Eggnog Pancake Batter Ahead of Time?
If you want to prep this batter the night before, simply follow the recipe, refrigerate the pancake batter covered, and take it out for ten minutes to warm up to room temperature before using it.
Keep in mind, pancake batter out of the fridge will be cold and too thick to cook. You might need to add a tablespoon of water to the room temperature batter to give it the right consistency.
More Christmas Breakfast Recipes
Want more mouthwatering breakfast ideas to make your Christmas morning special? I’ve got you covered with a few recipes below that will fill everyone up and fit the occasion:
- Eggnog French Toast (coming soon!)
- Cranberry Orange Baked Oatmeal
- Double Chocolate Chip Banana Bread
Eggnog Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups eggnog
- 1 egg
- 3 tablespoons butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, nutmeg, salt and sugar.
- Make a well in the middle and pour in the eggnog, egg, and melted butter; mix with a fork or whisk until smooth.
- Heat a griddle or large pan over medium-high heat (I set my griddle at 300-350 F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and maple syrup.
Eva
I made these eggnog pancakes last Christmas and I promised myself to make then again for special ocassions! So, yesterday was my birthday and I enjoy this recipe again!! Thank you Laura!!
Chris
we had them today but hubby said they were too light and “airy” and rather drink the eggnog but I enjoyed them!! 🙂
jacqueline
I made this recipe! Fantastic. It tastes like Eggnog, it’s not heavy taste. It’s very fluffy– I sat the batter aside for 15 minutes (to whip up some Dalgona coffee.) My Beatrice EggNog already has lots of sugar, I thought, “would the pancake burn if I put another tbsp of sugar inside of it?”. I made a pancake without the sugar, then put the recommended amount in, it didn’t burn! Nutmeg would go wonderfully with this recipe, I did not have it. This batter was so easy to make, the ingredient ratios are so perfect and it performed well on the skillet. The ingredients couldn’t have reacted any better than it did. This recipe was more successful than the hundreds of the other traditional flapjack recipes I’ve tested and the eggnog to flour ratio is more accurate than all the other eggnog recipes I’ve tested. THANKS MOMMA!
Laura
Just made these and they were SO GOOD!
My 2 toddlers dipped them in blueberry syrup and ate SO MUCH
You can really taste the eggnog in them
Ty for the recipe 🙂
(1st time doing pancakes from scratch and so happy)
Laura Fuentes
I’m so glad you enjoyed this recipe for Eggnog pancakes!