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.
2 - 4tbspMelted butterI like to use half oil and half butter
½cup(120ml)Honey or maple syrup for serving
Instructions
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
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