Eggnog pancakes are one of my favorite breakfast items to enjoy during the holidays. The eggnog really shines through each bite in a pleasant way.
The best pancakes are fluffy, moist, and rich with flavor. If you’re making classic pancakes, then that flavor is probably butter and vanilla.
In the case of these eggnog pancakes, the dominant flavor is that of eggnog. To make these eggnog pancakes, I just switch up a couple of ingredients.
Instead of using whole milk in my pancake batter, I simply substitute with eggnog. The eggnog adds a subtle holiday flavor while making the batter extra rich and decadent.
I also like to add some nutmeg into my pancake batter instead of vanilla extract. I find that the nutmeg truly makes the eggnog flavor of these pancakes shine.
It’s always fun to use festive pancake shapers to make your eggnog pancakes with. Kids especially love these and it just makes your holiday breakfast feel all the more special.
If you want to see just how simple these eggnog pancakes are, take a look at my video below:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 tsp nutmeg
- 3 tbsp sugar
- 5 tsp baking powder
- 2 eggs
- 1.5 cups eggnog
- 2 tbsp melted butter
- Beat the eggs and sugar together with a whisk. Add the eggnog and butter.
- Add the dry ingredients in: flour, baking powder, salt, and nutmeg. Whisk batter until it is smooth and free of clumps.
- Use a large spoon to pour batter onto a heated pan that's been greased (pan should be over med-high heat on stove).
Batter consistency should be somewhat thick so that when you’re pouring batter from your spoon, it drops off slowly. Also, always have your eye on your pancakes as they can burn very quickly if you’re not there to check the bottoms.
Nutrition Information:Yield: 10 Serving Size: 10 Servings
Amount Per Serving: Calories: 172