I have to tell you a secret today. I love eggnog. Ok, it’s not much of a secret anymore now that you know and I guess neither is the recipe for my famous eggnog pancakes!
I am one of those people who cannot resist holiday flavors. I love the fall mostly because I get to make all my favorite pumpkin recipes like pumpkin pancakes and pumpkin scones. But December flavors like peppermint and eggnog are a close second.
If you are a regular reader of this blog, you are probably thinking that I make a lot of breakfast recipes. Well, we are one of those families who just loves breakfast any time of the day, so I love experimenting with new fun recipes. Something else I love about breakfast recipes is that they are an affordable way of feeding my family of 6. I can splurge a little in some of our other meals and cut back the weekly budget by scheduling in a breakfast recipe.
Another reason I love pancakes is because I can top them with blueberry syrup or strawberry syrup and they are dressed up! I typically use one of my homemade, super easy to make syrups on top of my plain pancakes. For these eggnog pancakes, I chose some winter fruit.
I also really like to add a little extra nutmeg to this batter to bring out a bit more of the holiday flavors I love. Check out this easy video to see how they are made.
How to make Eggnog Pancakes
What’s great about this recipe is that you can easily double it and either refrigerate leftover pancakes or freeze them. To enjoy the next day, all you have to do is toast them and enjoy. My family has never refused to eat pancakes -fresh or frozen.
I hope you enjoy these pancakes as much as we love eating them.
Eggnog Pancakes Recipe
This recipe for Eggnog Pancakes is sure to get you in the holiday spirit! Perfect for Christmas morning or anytime you feel a little festive.
- Yield: 4-6 servings
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1 1/4 cups eggnog
- 1 egg
- 3 Tablespoons butter, melted
- 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 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and maple syrup.
For a dairy-free version, use dairy-free eggnog. For a gluten-free version, use all-purpose gluten-free flour suitable for pancakes/muffins/and baking.
- Calories: 231
- Fat: 9.1g
- Carbohydrates: 30.3g
- Protein: 6.7g