eggnog pancakes

Stack eggnog pancakes and you’ve got a festive holiday breakfast. Light and fluffy, these decadent pancakes are sweetened with eggnog, spiced with vanilla and nutmeg, and drizzled with eggnog maple syrup. It’s a great way to use up leftover eggnog after the holidays. There are 14 pancakes, which makes 7 pancakes (2 pancakes per person).

Everyone now has a carton of eggnog in their refrigerator.

In the past, someone might have scrimped a glass out of that carton on Christmas Eve, and then it would likely sit in the fridge until it expired and I threw it away. Well, what I’m here to say is, don’t throw away your eggnog (unless it’s really bad, of course), because it’s the season of merrymaking. How happy would you be if you had a pile of eggnog pancakes slathered in eggnog maple syrup right in front of you?!

Sweet and noggy pancakes are light, fluffy and delicious.

To make eggnog pancakes you will need:

Unbleached all-purpose flour – gives structure to pancakes. Baking powder – Makes pancakes light and fluffy. Fine Salt – Balances the sweetness of eggnog and enhances other flavors in the recipe. Nutmeg (powder) – Warm and aromatic with a subtle scent of cloves. Eggs – Adds richness and flavor. Pure Vanilla Extract – Adds warmth and enhances all the other flavors in this recipe. Eggnog – Gives a unique flavor and sweetness and helps make pancakes tender. Unsalted butter – adds richness and flavor. Maple syrup – Pure maple syrup is preferred.

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon freshly grated nutmeg.

Whisk to combine.

In a separate medium bowl or liquid measuring cup, crack 2 large eggs and add 1 teaspoon vanilla extract.

Finally, pour in 1-1/2 to 2 cups of eggnog. The amount will vary depending on the thickness of the eggnog you use. I usually start with 1-1/2 cup, but if the pancake batter is too thick, add another 1/4 to 1/2 cup.

Whisk everything to combine.

Pour the wet into the bowl with the dry ingredients.

Mix until almost combined. Then pour in 2 tablespoons of melted unsalted butter.

Be careful not to overmix. A few small lumps are fine. I found this batter to be too thick, so I added an additional 1/2 cup of eggnog. The batter should be thick but flowable.

Preheat the griddle to 300° (or as directed in the instruction manual) and lightly spray the griddle with nonstick spray. Measure out 1/4 cup of batter for each pancake and place on the griddle. Use a spatula to spread it evenly. Cook for 3 to 4 minutes or until the bottom is golden brown and the top looks set around the edges.

Flip and cook for another minute.

Meanwhile, make the eggnog maple syrup. Add 1/2 cup real maple syrup and 2 tablespoons eggnog to a bowl.

Whisk until combined.

This will give you 2/3 cup of eggnog maple syrup.

Serve pancakes with butter (optional) and eggnog maple syrup.

You can also add a festive touch by topping it with whipped cream and a little nutmeg powder.

These pancakes are light and fluffy, with the sweetness of eggnog and the spice of nutmeg. Seriously, why are you still reading this? Make your own eggnog pancakes!

What do you serve with eggnog pancakes?

These pancakes tend to be sweet, so I recommend a salty version thanks to the eggnog.

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How to store pancakes:

Wrap 2-3 pancakes tightly in plastic wrap or store in an airtight container for 2-5 days. Alternatively, store in a freezer-safe container/bag for up to 3 months.

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enjoy! If you try these eggnog pancakes, let us know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on December 26, 2012 and has been updated with clear and concise instructions, new photos, and helpful information.

Respectfully arranged by Pass the Sushi.