These fluffy Eggnog pancakes are melt in your mouth delicious and made with ingredients you probably already have at home! They are full of holiday flavors and can be topped with whipped cream, maple syrup, and butter!
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Is there anything that screams "holiday" more than eggnog? They are perfect to eat throughout the holiday season or make them fresh on Christmas morning! Enjoy them while everyone opens their gifts under the tree!
If you have some extra eggnog left in the refrigerator that you are not sure what to do with, you can make eggnog waffles and eggnog donuts too!
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Ingredients To Gather
- Flour. All purpose flour or a combination of whole wheat and all purpose flour is great.
- Leavening agents. You will need both baking powder and baking soda.
- Salt. Might seem strange to add salt to pancakes, but the salt will bring out the sweetness in the pancakes.
- Eggnog. Your favorite variety of eggnog.
- Egg. To keep the pancakes together.
- Nutmeg. A key spice in eggnog is nutmeg, so we are going to add it to the batter too. Freshly grated nutmeg is best if you have some!
- Melted butter. To make the pancakes super tender.
What is Eggnog?
Eggnog is a classic holiday beverage that is made of milk or cream, spices, and egg. The mixture is cooked until the egg is pasteurized which is about 160 degrees Fahrenheit and then it is cooled.
Eggnog is usually served with some sort of alcohol, like rum or Kahlua. In this recipe we are not adding any type of alcohol, but to make it even more reminiscent of a glass of eggnog, feel free to add a little rum extract!
Equipment You'll Need
How To Make Eggnog Pancakes
In a large bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg. Set that aside.
In a liquid measuring cup or medium bowl, add the eggnog, egg, and melted butter and whisk well until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until fully combined. There might be a few lumps left in the pancake batter and that is ok. Do not overmix the batter as you will have tough pancakes.
Preheat a skillet or a non-stick pan over medium low to medium heat and melt 1 tablespoon of butter onto the griddle.
Pour a ½ cup of batter onto the hot griddle. If you want smaller pancakes, use ¼ cup or an ice cream scoop. Allow the pancakes to cook for 2-3 minutes on the first side. When you see air bubbles coming up through the pancake and the edges start to look dry, you are ready to flip the pancakes.
With a spatula, carefully flip the pancakes over. Cook for them 2-3 minutes more until they are golden brown. Serve immediately.
Kitchen Tip! Resist the urge to push the pancakes down with the spatula once you flip them. Let them cook on their own and only touch them each time you flip them. Pushing them down while they cook with result in a tough, dense pancake.
Tips to Making the Perfect Pancakes
- As the pancake batter sits, it tends to thicken. If this happens, don't be afraid to add some more eggnog to loosen up the pancake batter.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium low heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
Storage Tips
How to store the batter. Once the pancake batter is mixed together, cover the batter with plastic wrap or place it in an airtight container. The batter will stay fresh in the refrigerator up to 24 hours.
How to store leftover pancakes. Place the cooked pancakes in an airtight container and keep them in the refrigerator up to 4 days. To reheat them, place them in the toaster oven for 1 minute or until the pancakes are warm. You can also reheat the pancakes on the stovetop in a dry pan.
To keep the pancakes warm, after they are cooked place them on a parchment lined baking tray or baking sheet and keep them warm in a 200 degree oven. This will keep them warm so you can serve them all at once.
How to freeze the pancakes. Once the pancakes are cooked, allow them to cool completely. Wrap them in plastic wrap and place them in a Ziploc bag. Freeze the pancakes up to 4 months. To reheat the eggnog pancakes, place them in the toaster oven for 2 minutes or reheat them in a dry pan over the stovetop.
Frequently Asked Questions
Use your favorite brand! If you like making homemade eggnog, that would work in this recipe too!
Serve these pancakes with whipped cream, maple syrup, or lots of butter. Use the best quality maple syrup you can find. Don't use the fake stuff, it's not worth it!
Yes! Just replace the milk with eggnog in your favorite pancake mix recipe.
More Pancakes Recipes
- Applesauce Pancakes with Cinnamon
- Cottage Cheese Pancakes
- Pumpkin Pancakes with Pancake Mix
- Nutella Pancakes
- Kefir Pancakes
- Strawberry Banana Pancakes
- Pancakes with Self Rising Flour
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📖 Recipe
Fluffy Eggnog Pancakes
Ingredients
- 1 ½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Freshly Grated Nutmeg
- 1 ½ cups Eggnog
- 1 Egg
- 3 tablespoon Butter Melted
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and nutmeg. Set that aside.
- In a liquid measuring cup or medium bowl, add the eggnog, egg, and melted butter and whisk well until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until fully combined. There might be a few lumps left in the pancake batter and that is ok. Do not overmix the batter as you will have tough pancakes.
- Preheat a skillet or a non-stick pan over medium low to medium heat and melt 1 tablespoon of butter onto the griddle.
- Pour a ½ cup of batter onto the hot griddle. If you want smaller pancakes, use ¼ cup or an ice cream scoop. Allow the pancakes to cook for 2-3 minutes on the first side. When you see air bubbles coming up through the pancake and the edges start to look dry, you are ready to flip the pancakes.
- With a spatula, carefully flip the pancakes over. Cook for them 2-3 minutes more until they are golden brown. Serve immediately.
Video
Notes
- As the pancake batter sits, it tends to thicken. If this happens, don't be afraid to add some more eggnog to loosen up the pancake batter.
- The pancakes are ready to flip when the middle bubbles. Small bubbles will start to come through the batter. The edges of the pancakes will also start to dry out. When you see these two signs, it's time to flip the pancakes.
- Use an ice cream scoop or a measuring cup to measure the batter. This ensures the pancakes are all the same size will cook evenly.
- Do not cook the pancakes too high. Medium low heat is the best for cooking pancakes. Too high and the outside will be too cooked and the inside will be raw. Too low and the pancakes will take a long time to cook.
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