Eggnog Pancakes

These eggnog pancakes bring the cozy flavors of the holidays to your breakfast table. They are soft, fluffy, and full of the familiar taste of eggnog, cinnamon, and nutmeg. Using real eggnog in the batter gives them a rich flavor that’s different from regular buttermilk pancakes.

This recipe is straightforward and comes together in about 25 minutes, making it a great choice for a special weekend breakfast or Christmas morning. It’s a simple way to make the morning feel a little more festive and use any leftover eggnog you might have in the fridge.

Why will you love Eggnog Pancakes?

Not overmixing the batter is key. Stirring until just combined leaves small lumps, which helps create air pockets for a light and fluffy texture.

Cooking on steady medium heat prevents the outside of the pancakes from burning before the inside is fully cooked.

Letting the batter rest for a few minutes while the griddle heats up allows the flour to absorb the liquid, resulting in a slightly thicker batter and more tender pancakes.

Eggnog Pancakes Ingredients

• Eggnog: Store-bought or homemade eggnog both work well. Full-fat eggnog will provide the richest taste and texture.

• Spices: The amounts of cinnamon and nutmeg can be adjusted to your preference. For extra warmth, you can add a pinch of ground cloves or allspice.

• Butter: Using unsalted butter allows you to control the saltiness of the recipe. If you only have salted butter, consider reducing the added salt by 1/4 teaspoon.

• Sugar: Granulated sugar adds a touch of sweetness. You could also use brown sugar for a slightly deeper, molasses-like flavor.

Exact quantities are in the recipe card below.

How to Make Eggnog Pancakes

Step 1: Combine Wet and Dry Ingredients

Start by whisking the flour, baking powder, sugar, salt, and spices in a large bowl. In another bowl, mix the eggnog, eggs, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir gently until they are just combined. A lumpy batter is what you want for fluffy pancakes.

Step 2: Heat the Griddle

Set a griddle or a large nonstick frying pan over medium heat. While it warms up, let the batter rest for a few minutes. Add a small amount of butter to the hot griddle, letting it melt to coat the surface.

Step 3: Cook the Pancakes

Ladle about 1/4 cup of batter for each pancake onto the hot, greased griddle. Cook for 2 to 3 minutes, or until you see bubbles forming on the top and the edges start to look dry. Flip carefully and cook the other side for another minute or two until golden brown. Serve immediately or keep warm in a low oven.

What to Serve with Eggnog Pancakes

Serve these pancakes warm, topped with a pat of butter and a drizzle of maple syrup. A dusting of powdered sugar or extra cinnamon also works well.

Helpful Tricks for Eggnog Pancakes

For the fluffiest pancakes, be careful not to overmix the batter. A few lumps are expected and are a good sign.

Adjust your griddle heat as you cook. If the pancakes are browning too quickly, lower the heat to ensure they cook through without burning.

To keep pancakes warm while you cook the rest of the batch, place them in a single layer on a baking sheet in an oven set to 200°F (95°C).

The eggs in this recipe are fully cooked on the griddle along with the pancake batter.

How to Store and Freeze Eggnog Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster, toaster oven, or microwave until warm.

Eggnog Pancakes Recipe FAQs

Why are my pancakes flat?

Flat pancakes are often caused by overmixing the batter, which develops the gluten and removes air bubbles. Another cause could be expired baking powder, which won’t provide enough lift.

Can I use a dairy-free or low-fat eggnog?

Yes, you can use dairy-free or low-fat eggnog. Be aware that the flavor and texture may be slightly different, as the richness of traditional eggnog comes from its fat content.

Can I make the batter ahead of time?

It’s best to cook the batter soon after mixing, as the baking powder starts working right away. If you need to, you can cover and refrigerate the batter for up to one hour before cooking.

Eggnog Pancakes

Fluffy pancakes made with seasonal eggnog, warm spices, and a hint of vanilla.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 2 cups all-purpose flour 240 g
• 1 tablespoon baking powder 12 g
• 2 tablespoons granulated sugar 25 g
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups eggnog 360 ml
• 2 large eggs
• 2 tablespoons unsalted butter melted, plus more for the griddle, 28 g
• 1 teaspoon vanilla extract

Instructions

 

• In a large bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
• In a separate medium bowl, whisk the eggnog, eggs, melted butter, and vanilla extract until combined.
• Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. The batter should be lumpy; do not overmix.
• Heat a large nonstick skillet or griddle over medium heat. Lightly grease it with butter.
• Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
• Flip the pancakes and cook for another 1 to 2 minutes on the other side, until golden brown and cooked through.
• Transfer the cooked pancakes to a plate. Repeat with the remaining batter, adding more butter to the griddle as needed.
• Serve the pancakes warm with your favorite toppings.

Notes

For the fluffiest pancakes, be careful not to overmix the batter. A few lumps are expected and are a good sign.

Adjust your griddle heat as you cook. If the pancakes are browning too quickly, lower the heat to ensure they cook through without burning.

To keep pancakes warm while you cook the rest of the batch, place them in a single layer on a baking sheet in an oven set to 200°F (95°C).

The eggs in this recipe are fully cooked on the griddle along with the pancake batter.

Keyword Christmas, eggnog, eggnog pancakes, holiday breakfast, Pancakes