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.

Table of Content

• Ingredients and substitutes
• Video and step by step instructions
• Tip - Perfect pancakes
• You may also like
• Printable Recipe

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We always make homemade eggnog for Christmas. So, on Christmas morning, eggnog pancakes or eggnog waffles seem like the obvious choice. Kids love it and it's the easiest thing to make.

Speaking of eggnog, do you know it is so simple and easy to make your own? You must check out all my collection of eggnog recipes from the classic, eggless, to caramel, hot chocolate, and sugar-free maple. You can, of course, add eggnog to a cake as well as to your cupcakes.

As always, I am using my classic buttermilk pancakes as a base for this recipe. But, instead of buttermilk, I am using homemade eggnog. The batter comes together in less than 5 minutes and each batch takes about 3 to 4 minutes on the skillet.

Ingredients and substitutes

• Eggnog - You can, of course, use the classic spiked eggnog or you can use my eggless eggnog for this recipe.
• Flour - I am using all-purpose flour, it works the best.
• Eggs - I've used large eggs about 50 to 60 grams each.
• Alcohol - Spiked eggnog has alcohol but you can also add an additional ¼ cup rum to the batter.
• Spices - I like to add a touch of cinnamon and nutmeg. But, you can also add pumpkin spice, gingerbread spice, or more cinnamon.

Video and step by step instructions

• Dry ingredients - In a bowl, combine together the flour, salt, sugar, baking powder, baking soda, cinnamon, and nutmeg.
  Tip - Sifting or using a whisk will make the pancakes light and airy.
• Wet ingredients - In another bowl, combine eggs, rum, and eggnog.
• Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
  Tip - Over-mixing the batter will create dense pancakes.

• Then, let the batter rest aside for 10 minutes (up to 30 minutes).
  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-high heat. Add 1 tbsp of butter and coat the surface well.
• 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.

• Serve immediately with maple syrup or honey.
  We like to serve these with whipped cream, honey, and fresh blueberries.

Tip - Perfect pancakes

1. Use all-purpose flour as it works best for pancakes.
2. Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
3. Combine the liquid ingredients thoroughly. You can over-mix the liquid ingredients and it's ok because the eggs will add volume. 
4. Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok. 
5. The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two, or milk or flour as needed. 
6. Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
7. Use butter if possible it adds a nice brown color to the crust.
8. 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.  
9. 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. 

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Printable Recipe