Fluffy Eggnog Pancakes

5 from 33 votes

These fluffy Eggnog pancakes are melt in your mouth delicious and made with ingredients you probably already have at home!

Prep Time5

Cook Time8

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 139kcal

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.

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.