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Thick and fluffy Eggnog Pancakes are perfect for the holidays. Super easy to make and have the perfect amount of that eggnog and nutmeg flavor to make them something special.
If you have been around here on previous holidays you know that I love to bake and cook with eggnog, but can’t stand to drink it. Eggnog Cinnamon Rolls, Eggnog French Toast and Eggnog Muffins are a must every single year in our house.
There is just something special that eggnog brings to baked goods and recipes. You get that hint of nutmeg, the richness and the spices. But if you are like me and can’t do the texture of drinking such a thick liquid and have written off eggnog, re-think that!
Trust me, and try actually cooking with it. Eggnog Coffee Cake will definitely change your mind if these pancakes don’t.
These eggnog pancakes are super easy to make. I took my favorite Buttermilk Pancake recipe and just used eggnog instead and threw in a little nutmeg to bump up the flavor.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Sugar
- Egg
- Eggnog
- Vanilla Extract
- Nutmeg
- Butter – I use unsalted butter in all of my baking and cooking
How To Make Eggnog Pancakes
- Sift dry ingredients. Sift the flour, baking soda, baking powder, sugar, nutmeg and salt into a bowl, and mix together.
- Mix the wet ingredients. Add the eggnog, egg, and vanilla extract to a bowl or measuring cup, and whisk until smooth.
- Combine. Pour the eggnog mixture into the flour mixture. Stir until the batter is smooth.
- Add butter. Pour in the melted butter and mix to combine.
- Prep the skillet. Heat a large skillet or griddle on medium-high heat. When the skillet is hot, brush on some butter.
- Cook. Scoop ½ cup of batter onto the griddle and cook until tiny bubbles form on the surface of the pancakes. This should take 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes, until they’re cooked through, then serve hot.
Recipe Tips & Tricks
Here are some of my favorite tricks, tips, and variations for you to try when you make these pancakes
- Use room-temperature eggs. Eggs mix better with other ingredients when they’re not cold. For best results, remove the egg from the fridge about half an hour before you start the pancakes. That will make the batter smoother, and the pancakes fluffier.
- Don’t press. A lot of people make the mistake of pressing on the pancakes with a spatula after flipping them. Don’t do this! It won’t really speed up the process of cooking the pancakes, but it will make them dense and chewy.
- Thick pancakes. These are thick pancakes and the batter is rather thick. If you want them to be a little bit thinner add more eggnog. Eggnog is significantly thicker than milk or buttermilk, so don’t worry about adding 1/4 cup more liquid to the batter.
Serving Suggestions
I like to keep it simple when it comes to pancakes with just butter and maple syrup, but you can get fancy and creative as well! The eggnog isn’t super strong in these pancakes, so don’t worry about it not blending with your toppings.
How to Store and Reheat Leftovers
Eggnog pancakes will last for 3 days in the fridge if you store them in an airtight container. You can reheat them in a toaster oven on medium heat, or in the microwave in 10-second increments until heated through.
Can You Freeze Pancakes
You can absolutely freeze these pancakes for an easy breakfast on a busy morning. Let the pancakes completely cool, then store them in in airtight container in the freezer for 3 months. You can reheat straight from frozen at 50% power until they are warmed through.
More Easy Breakfast Recipes
Eggnog Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 cup granulated sugar
- 1 whole large egg
- 1 1/4 cup eggnog
- 1/2 teaspoon vanilla extract
- 2 Tablespoons butter, melted
- 1 teaspoon butter, for brushing cooking surface
Instructions
- Sift the flour, baking soda, baking powder, salt, nutmeg and sugar into a large mixing bowl. Stir to combine.
- Add the eggnog, egg, and vanilla extract to a 2-cup measuring cup, and whisk until smooth.
- Pour the eggnog mixture into the flour mixture. Stir until smooth, then mix in the melted butter.
- Heat a griddle or large skillet on medium high heat. When hot, brush butter onto the surface.
- Pour the pancake batter onto the griddle or skillet in 1/2-cup scoops. Cook for 2-3 minutes, until lots of tiny bubbles form on the surface, then flip carefully. Cook for 2-3 more minutes, until fully cooked.
- Serve hot with butter and maple syrup.
Nutrition information is automatically calculated, so should only be used as an approximation.
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