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