Introduction

These eggnog pancakes are a delightful twist on a breakfast classic, perfect for the holiday season or any cozy morning. Infused with warm spices and rich eggnog, they bring comforting flavors to your table with fluffy, tender results.

A stack of four golden brown pancakes with a smooth, thick cream sauce flowing over the top and down the sides, pooling around the base on a white plate. The sauce has a light yellow color with specks of cinnamon sprinkled on top, adding a textured speckled look. The pancakes have a fluffy texture with slightly crisp edges visible. The background is softly blurred with warm tones, and the entire scene sits on a white marbled surface with a folded linen cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup eggnog
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt until well combined.
Step 2: In another bowl, combine the eggnog, egg, melted butter, and vanilla extract. Whisk until smooth.
Step 3: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep pancakes fluffy.
Step 4: Preheat a large skillet or griddle over medium heat. Grease the surface lightly if needed to prevent sticking.
Step 5: Ladle about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface.
Step 6: Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Step 7: Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Tips & Variations

For an extra rich flavor, use homemade eggnog or try a spiced almond milk eggnog alternative.
Add a handful of chopped nuts or chocolate chips to the batter for added texture and sweetness.
To keep pancakes warm while cooking batches, place them in a low oven (about 200°F or 90°C).

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. For longer storage, freeze in a single layer and then transfer to a freezer bag; reheat directly from frozen for best results.

How to Serve

A stack of five thick, golden pancakes sits in the middle of a white plate, each layer fluffy with small air bubbles visible on the sides. The top pancake is covered in a smooth, creamy white sauce that slowly drips down the sides of the stack. A light dusting of fine brown powder, perhaps cinnamon, is sprinkled evenly over the sauce, adding a touch of color contrast. The background is a white marbled texture, and a slightly blurred glass pitcher filled with the same creamy sauce is placed behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes, substitute the eggnog with a dairy-free or plant-based eggnog alternative, and use a non-dairy butter or oil instead of unsalted butter.

How do I prevent pancakes from turning out tough?

Be careful not to overmix the batter; stir just until the ingredients are combined. Overmixing develops gluten, which can make pancakes dense and tough.

Eggnog Pancakes Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

Fluffy and flavorful Eggnog Pancakes infused with warm spices like nutmeg and cinnamon, perfect for a cozy breakfast or festive brunch.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

1 cup eggnog
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, ground nutmeg, ground cinnamon, and salt until well blended to distribute the spices and leavening evenly.
Mix wet ingredients: In another bowl, whisk the eggnog, large egg, melted unsalted butter, and vanilla extract together until smooth and fully incorporated.
Combine wet and dry: Pour the wet mixture into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the pancakes light and fluffy.
Preheat cooking surface: Heat a large skillet or griddle over medium heat. Lightly grease the surface if necessary to prevent sticking.
Cook pancakes: Using about 1/4 cup of batter per pancake, pour onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip carefully and cook another 2-3 minutes until golden brown and cooked through.
Serve: Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit for a festive and delicious breakfast.

Notes

Do not overmix the batter; lumps are okay for fluffy pancakes.
You can substitute milk for eggnog if desired, but the eggnog adds a festive flavor.
Adjust spices according to taste—more nutmeg or cinnamon for a stronger holiday flavor.
Keep cooked pancakes warm in a low oven while finishing the rest.
Butter or oil can be used to grease the skillet for better browning.

Keywords: eggnog pancakes, holiday pancakes, festive breakfast, spiced pancakes, nutmeg pancakes, cinnamon pancakes, fluffy pancakes