Fluffy Eggnog Pancakes
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, and topped with sweet honey, whipped cream, and blueberries.
Eggnog is a rich, creamy holiday beverage traditionally made with milk, cream, sugar, whipped eggs, and warm spices like nutmeg and cinnamon. Often spiked with rum or bourbon, it’s a festive drink enjoyed during the winter months, especially around Christmas. What makes eggnog so special is its indulgent texture and comforting blend of spices, which evoke the warmth and coziness of the holiday season.
But eggnog isn’t just for sipping! Its luxurious flavor can be used to elevate a variety of recipes, from baked goods to desserts, and even breakfast dishes. Adding eggnog to your breakfast pancakes infuses them with the warm, spiced notes of the drink, creating a decadent, seasonal twist on a breakfast favorite. The result is a perfect holiday breakfast that feels both comforting and festive—a delightful way to start your day during the winter months! Whether enjoyed with syrup or whipped cream, Eggnog Pancakes are a delicious way to bring the magic of the holidays to your breakfast table.
Why are these the best pancakes?
- Rich, Festive Flavor: The eggnog adds a creamy, spiced sweetness to the pancakes, perfectly capturing the holiday spirit in every bite.
- Fluffy Texture: Resting the batter for 15 minutes helps the pancakes rise beautifully, making them light, airy, and tender.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for busy mornings when you want something special without too much effort.
- Versatile for Toppings: These pancakes pair wonderfully with maple syrup, whipped cream, or even a sprinkle of cinnamon sugar, allowing you to customize your holiday breakfast.
Ingredients and substitutes
- All-Purpose Flour: This provides structure to the pancakes. You can also substitute whole wheat flour for a nuttier flavor or gluten-free flour to accommodate dietary preferences.
- Eggnog: Adds rich, festive flavor and moisture. If you don’t have homemade eggless, you can also use a combination of milk and cream with a pinch of cinnamon and nutmeg to mimic the flavor.
- Eggs: Help bind the ingredients and give the pancakes fluffiness. You can also use flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan version.
- Melted Butter: Adds richness and moisture. You can replace it with coconut oil or vegetable oil for a dairy-free alternative.
- Vanilla Extract: Enhances the sweet, warm flavor. You can also use almond extract for a slightly different flavor twist.
- Ground Cinnamon & Nutmeg: These spices bring warmth and holiday cheer. You can adjust the amount or substitute with pumpkin spice or gingerbread spice for a spicier option.
Step-by-step: How to make easy eggnog pancakes
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggnog, eggs, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter into the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Serve warm with maple syrup, a sprinkle of nutmeg, or even a dollop of whipped cream for an extra festive touch.
Tip for success
- Rest the Batter: Let the batter rest for 15 minutes before cooking to allow the ingredients to fully hydrate and the pancakes to become fluffier.
- Use Room Temperature Ingredients: Ensure the eggnog, eggs, and butter are at room temperature for a smoother batter and better consistency.
- Don’t Overmix: Stir the batter just until combined. Overmixing can cause the pancakes to become tough, so a few lumps in the batter are perfectly fine.
- Cook on Medium Heat: Pancakes cook best on medium heat. Too high and they’ll burn before cooking through; too low and they won’t get that golden, crisp exterior.
- Grease the Pan Lightly: A little butter or oil in the pan prevents sticking, but using too much can cause the pancakes to fry instead of cooking evenly.
- Keep Pancakes Warm: Place cooked pancakes in a 200°F (95°C) oven on a baking sheet to keep them warm while you finish cooking the rest.
Frequently asked questions
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.
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.
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 350°F / 177 °C for about 15 minutes.
Maple syrup or honey is the most common 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.
Fluffy Eggnog Pancakes
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
Ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ¼ tsp Nutmeg (fresh grated)
- ½ – 1 tsp Ground cinnamon
- 2 large Eggs
- 1½ cup (470 ml) Eggnog
- 2 tbsp Sugar (or honey)
- 1 tsp Vanilla extract
- ½ tsp Rum extract (optional)
- 2 – 4 tbsp Melted butter I like to use half oil and half butter
- ½ cup (120 ml) Honey or maple syrup for serving
Method
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.1 ½ cup All-purpose flour, 1 tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 2 tbsp Sugar, ½ – 1 tsp Ground cinnamon , ¼ tsp Nutmeg
- Mix Wet Ingredients: In a separate bowl, whisk the eggnog, eggs, melted butter, and vanilla extract until well combined.2 large Eggs, 1½ cup Eggnog, 1 tsp Vanilla extract, ½ tsp Rum extract
- Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Then, let the batter rest for 10 minutes (up to 30 minutes).
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.2 – 4 tbsp Melted butter
- Serve: Serve warm with maple syrup, a sprinkle of nutmeg, or even a dollop of whipped cream for an extra festive touch.½ cup Honey or maple syrup
Notes
- Rest the Batter: Let the batter rest for 15 minutes before cooking to allow the ingredients to fully hydrate and the pancakes to become fluffier.
- Use Room Temperature Ingredients: Ensure the eggnog, eggs, and butter are at room temperature for a smoother batter and better consistency.
- Don’t Overmix: Stir the batter just until combined. Overmixing can cause the pancakes to become tough, so a few lumps in the batter are perfectly fine.
- Cook on Medium Heat: Pancakes cook best on medium heat. Too high and they’ll burn before cooking through; too low and they won’t get that golden, crisp exterior.
- Grease the Pan Lightly: A little butter or oil in the pan prevents sticking, but using too much can cause the pancakes to fry instead of cook evenly.
- Keep Pancakes Warm: Place cooked pancakes in a 200°F (95°C) oven on a baking sheet to keep them warm while you finish cooking the rest.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
I have the dry ingredients in a bowl. And I am about to whisk the wet ingredients together: eggs, eggnog and the extracts.
Where do the butter and honey/maple syrup go?
The butter is used to cook the pancakes in the skillet, and the maple syrup is poured over the pancakes when you serve/eat the pancakes.
My family loved the eggnog pancakes! So easy and delicious! Happy Holidays to you and your loved ones!
Thank you, Heidy. Happy to hear that.
wow, these eggnog pancakes sound and look really interesting! I have never heard of anything like this and I am willing to try it out already. Thank you for sharing this recipe.
These pancakes were delicious, fluffy, and adorable! I loved them! I will make it again on Christmas morning; they are so special! Thanks so much!
Thank you, Jenny.
My son would love this for breakfast tomorrow! He loves pancakes and this recipe of yours is perfect.
Yum! That is all I need to say. This is a luxurious take on an already luxurious breakfast. I love some great pancakes and this is next level. Thank you so much for sharing!
Never tried eggnog pancakes before
What an creative and interesting recipe to try for Christmas. Thanks alot for sharing.