Eggnog Pancakes

November 22, 2014

Pancakes made with the rich spiced flavor of eggnog are the perfect Christmas breakfast! They’re easy to make, they’re tall and fluffy and they taste like an absolute dream!

Eggnog Pancakes | Cooking Classy

There’s nothing like cozying up in your pj’s and slippers and settling down to a warm holiday breakfast full of freshly squeezed orange juice, hot from the oven, perfectly crisp bacon, perfectly cooked scrambled eggs which are loaded with cheddar, and a tall stack of warm pancakes slathered with butter and drenched in maple syrup.

One of my favorite parts of Christmas when I was younger was always the breakfast my mom made. She didn’t make a hot breakfast often, we were much more of a dry cereal family so a hot breakfast like this was a big deal to me.

And bacon to this day still reminds me of Christmas morning, then I’m reminded of how many oranges it took me and my siblings to squeeze by hand with one of those twist to juice thingamathings (manual juicers) to get enough juice for my mom and all 6 kids.

Good times though. Christmas morning is hands down my favorite morning of the year no doubt so a seriously incredible breakfast is a must!

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But really, don’t wait until Christmas to make these incredibly soft and fluffy eggnog flavored pancakes! You need to make a trial batch like three times before, right :)?

With Thanksgiving coming up next week, if you are having guests stay this also makes for an impressive, yet unbelievable easy breakfast to make for them. Who wouldn’t love a tall stack of these? Me and my family were in heaven devouring them.

How to Make Eggnog Pancakes

 

Note that the recipe makes thick pancakes, at least mine were very much so. So you can add more of the eggnog if you want to thin them out which I think I may do next time because I’m somewhere in the middle of thick and thin. I used to be all about the extra thin pancakes when I was younger.

I loved the thickness of say, McDonalds pancakes (which now I think are a waste of time btw, go fresh or go home. Literally though, and make a batch :)) but as I’ve gotten older I’ve realized that’s just going to leave me wanting about 4 or more. So as of now I’m right in the middle.

However you choose to make them, trust me, you are going to love these!

Eggnog Pancakes | Cooking Classy

Eggnog Pancakes

5 from 11 votes

Pancakes made with the rich spiced flavor of eggnog are the perfect Christmas breakfast! They're easy to make, they're tall and fluffy and they taste like an absolute dream! Makes about 10 pancakes.

Servings: 5
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 2 cups all-purpose flour (spoon and level)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 2 cups eggnog (use more for thinner pancakes)
  • 2 large eggs
  • 3 Tbsp butter , melted
  • 1/2 tsp rum extract
  • Maple syrup , for serving

Instructions

  1. Preheat and electric griddle to 350 degrees. In a mixing bowl whisk together flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
  2. In a separate mixing bowl, whisk together eggnog, eggs, butter and rum extract until well blended. Pour wet mixture into well in dry mixture and whisk just until combined (small lumps are fine). Pour about a heaping 1/3 cup onto buttered griddle (vegetable oil works fine too if you don't like the fact that the butter can burn quickly), spread batter into an even round (just using the bottom of measuring cup). Cook until bottom is golden brown then lift, butter griddle once more, flip pancake and cook opposite side until golden brown. Serve warm with butter and maple syrup.
  3. Recipe source: inspired by Taste of Home
Course: Breakfast
Cuisine: American
Keyword: Eggnog Pancakes
Author: Jaclyn

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38 Comments

  • Ron

    Great recipe that was easy to make. I added chopped walnuts as a topping for added flavour.

    I will keep this in my recipe box.

    Thanks

  • Kate B.

    Great recipe! I was looking for a way to use up the better part of a leftover quart of eggnog I‘d frozen during the holidays, and this was perfect.

    I subbed in half whole wheat flour, so I added probably a 1/4 cup additional eggnog for consistency. (And I used vanilla in place of rum.) The pancakes were soft and delicious with a really silky crumb (very different from buttermilk—almost like a pumpkin pancake texture). The flavor was spot on. I can’t say I could “taste” the eggnog, but the nutmeg really gave it that eggnog-y goodness.

    Loved that the recipe doesn’t have additional sugar (not needed), and I found 4 tsp to be plenty of baking soda for the rise. However, I will say I did a test pancake from the recipe with the liquid as written before adjusting the batter with additional eggnog, and that one verged on rubbery. I think the liquid is likely the key for the consistency here.

    With the additional eggnog the batter poured nicely and I had no need to spread the pancake. My griddle is a little inconsistent on temperature, but I found just under 350 was right for this batch.

    Thanks for a new holiday season fave!

  • Julia

    This is an excellent recipe !! The light egg nog was on special
    So I thought why not try egg nog pancakes for a change since it
    Is the holidays still. My Mom loved them ! Thank you for sharing
    this recipe.

  • Erin

    These were delicious! I want to try them again when I have rum extract. Vanilla substituted nicely. I did turn the griddle down to 325 so the outsides didn’t get so crispy. Perfect Christmas morning breakfast!

  • Maggie Mae

    Waste of good ingredients! The recipe as written produced a batter That FAR too thick. You HAVE to add milk to thin them down enough to make a pancake. They produced a horrible gummy flat pancake. They did not fluff up at all needed more baking powder or levelling agent They had ZERO egg nog flavour. Horrible recipe!

  • Jeanne Merrill

    Great recipe! I used oil instead of butter
    & doubled the recipe so I could freeze some for later. They are Delicious!