Pancakes that taste like eggnog! Your whole family will love these, I promise. They are so versatile and so delicious. Made with homemade eggnog these are light, fluffy, topped with sweet honey, whipped cream, and blueberry.
Table of Content
Eggnog is a drink that's typically enjoyed during the holiday season for its rich, creamy flavor. We always make homemade eggnog for the holidays so it is simply fitting to make eggnog pancakes for Christmas morning breakfast.
Why make these pancakes?
- Pancakes are the best breakfast on Christmas morning or during the holiday season.
- These are fuss-free and take less than 30 minutes. So you can be lazy and still have pancakes for breakfast.
- The warm spices along with the eggnog really do have that wonderful warm flavor of winter in November and December so I highly recommend them.
- Most of the ingredients are pantry staples or easy to find such as eggnog
- I am serving this with honey to keep it simple but you can also make a simple eggnog syrup to go with it.
- The process is very simple - combine the dry ingredients in one bowl, combine the wet ingredients in another bowl, then combine the wet to dry and pan-fry them for 2 to 3 minutes each.
Ingredients and substitutes
- Eggnog - You can, of course, use homemade or store-bought eggnog. And of course, you can use spiked eggnog as well as my eggless eggnog for this recipe.
- Flour - I am using regular plain all-purpose flour which most of us always have on hand. Sifting the flour will give light and airy pancakes.
- Alcohol - Spiked eggnog has alcohol but you can also add an additional ¼ cup rum to the batter. Perfect for an adult-only Christmas brunch.
- Spices - I like to add a touch of cinnamon and nutmeg. But, you can also add pumpkin spice, gingerbread spice, or more cinnamon.
How to make easy eggnog pancakes
- Dry ingredients - In a medium bowl, combine together the flour, salt, sugar, baking powder, baking soda, cinnamon, and nutmeg.
Pro tip - Sifting or using a whisk will make the pancakes light and airy. - Wet ingredients - In another large bowl, combine eggs, rum, and eggnog.
- Next, add the dry ingredients to the wet ingredients and stir well to combine, but do not over-mix. A few flour lumps are ok.
Pro tip - Over-mixing the batter will create dense pancakes.
- Then, let the batter rest for 10 minutes (up to 30 minutes).
Pro tip - Let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes. - Heat a griddle, skillet, or non-stick pan over medium heat. Add 1 tablespoon of melted butter and coat the surface well.
Pro tip - I like to add a little oil to the melted butter. This prevents the butter from burning.
- Drop ¼ cup to ⅓ cup of batter using a measuring cup, ladle, or large spoon. Cook on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds or until golden brown.
- Serve immediately with maple syrup or honey. We like to serve these with whipped cream, honey, and fresh blueberries.
Tip for success
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over-mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour with the wet ingredients - combine well but do not over-mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two, of milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust the heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most with pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, and blackberry - all these are great to accompany pancakes and waffles.
More similar recipes
How long will these pancakes keep?
Pancakes are best served as soon as they are made. However, leftovers will keep in the fridge for up to 2 days. Leftovers can be heated in a toaster for just a few seconds to warm.
How to make fluffy pancakes?
I believe the key to making fluffy pancakes is not to overmix the batter. Overmixing causes the pancakes to become dense. Alternatively, you can also separate and whip the egg whites until stiff peaks then fold them into the batter to make extra fluffy pancakes.
Can you freeze pancakes?
Yes, pancakes freeze well in freezer bags. Thaw them in the fridge overnight for best results. To reheat place them on a baking tray covered with foil and bake at 350F / 177C for about 15 minutes.
Printable Recipe
Fluffy Eggnog Pancakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 195kcal
Adjust Servings Here: 12 pancakes
Description
These eggnog pancakes take your classic pancakes to the next level with the addition of eggnog. Soft, light, and fluffy topped with honey, whipped cream, and blueberries.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 large Eggs
- 2 cup (470 ml) Eggnog
- 1 ½ cup (190 g) All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 2 tablespoon Sugar ((or honey) )
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg ((fresh grated))
- 1 teaspoon Vanilla extract
- ½ teaspoon Rum extract ((optional) )
Plus
- 4 tablespoon Melted butter (I like to use half oil and half butter)
- ½ cup (120 ml) Honey (or maple syrup)
Instructions
- Dry ingredients - In a medium bowl, combine together the flour, salt, sugar, baking powder, baking soda, cinnamon, and nutmeg.Pro tip - Sifting or using a whisk will make the pancakes light and airy.
- Wet ingredients - In another large bowl, combine eggs, rum, and eggnog.
- Next, add the dry ingredients to the wet ingredients and stir well to combine, but do not over mix. A few flour lumps are ok. Pro tip - Over-mixing the batter will create dense pancakes.
- Then, let the batter rest for 10 minutes (up to 30 minutes).Pro tip - Let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes.
- Heat a griddle, skillet, or non-stick pan over medium heat. Add 1 tablespoon of melted butter and coat the surface well. Pro tip - I like to add a little oil to the melted butter. This prevents the butter from burning.
- Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon. Cook on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds or until golden brown.
- Serve immediately with maple syrup or honey. We like to serve these with whipped cream, honey, and fresh blueberries.
Recipe Notes & Tips
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most with pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
Nutrition Information
Calories: 195- kcalCarbohydrates: 30- gProtein: 4- gFat: 6- gSaturated Fat: 4- gCholesterol: 48- mgSodium: 203- mgPotassium: 202- mgFiber: 1- gSugar: 14- gVitamin A: 2136- IUVitamin C: 1- mgCalcium: 91- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Heidy
My family loved the eggnog pancakes! So easy and delicious! Happy Holidays to you and your loved ones!
Veena Azmanov
Thank you, Heidy. Happy to hear that.