Eggnog Pancakes
Give any morning a delicious holiday vibe with Fluffy Homemade Eggnog Pancakes! These tender pancakes have the sweet, creamy flavor of eggnog, with a hint of nutmeg, making them perfect for the Holiday season or any day of the year!
Servings: 8 pancakes
Calories: 195kcal
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg freshly grated if possible
- 1 ½ cups eggnog room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- 4 tablespoons unsalted butter melted and cooled
Instructions
- Melt 4 tablespoons of butter and set aside to cool. If your eggs and eggnog are not at room temperature, place your eggs in a cup of warm water for 10 minutes and microwave your eggnog for 30 seconds.
- Whisk the flour, sugar, baking powder, baking soda, nutmeg, and kosher salt together in a large bowl.
- In a large measuring cup, whisk the eggnog, eggs, and vanilla and rum extracts.
- Pour the wet ingredients into the flour mixture and fold together until mostly combined.
- Finish mixing while drizzling in your melted and cooled butter. Set aside to rest for 15 minutes.
- Heat a large nonstick skillet, or electric griddle, over medium-low heat. When warm, add a teaspoon or so of butter or oil if desired. Drop ¼ to ½ cup scoops of pancake batter into pan. It will spread out a bit. After 2-3 minutes, bubbles will start to form and pop on the surface of the pancake.
- When the edges look dry and and the bubbles on top have popped, about 2 to 3 minutes, use a thin pancake spatula to gently lift one side and peek underneath.
- If the pancake is golden brown, flip and cook on the other side for 1 to 2 minutes, or until the bottom of the pancake is golden.
- Serve with butter and warm maple syrup or your favorite toppings.Makes 8 to 10 pancakes.
Notes
Can it waffle?
To transform this eggnog pancake recipe into eggnog waffles, add ¼ cup of cornstarch to your dry ingredients and mix in an additional ¼ cup of melted butter or vegetable oil. Scoop into your waffle maker and cook as directed. Drizzle with warm maple syrup and enjoy!
Storage:
Let the pancakes cool completely, then stack them with a piece of parchment paper or wax paper between each to prevent sticking. Store them in an airtight container or resealable bag for up to 3 days. Reheating:
Microwave: Place a pancake on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat for 20–30 seconds per pancake or until warmed through. Toaster: For a quick option, pop a pancake into the toaster on a low setting. This may give your pancakes a cripier exterior and works best for pancakes that are slightly thinner.
To transform this eggnog pancake recipe into eggnog waffles, add ¼ cup of cornstarch to your dry ingredients and mix in an additional ¼ cup of melted butter or vegetable oil. Scoop into your waffle maker and cook as directed. Drizzle with warm maple syrup and enjoy!
Storage:
Let the pancakes cool completely, then stack them with a piece of parchment paper or wax paper between each to prevent sticking. Store them in an airtight container or resealable bag for up to 3 days. Reheating:
Microwave: Place a pancake on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat for 20–30 seconds per pancake or until warmed through. Toaster: For a quick option, pop a pancake into the toaster on a low setting. This may give your pancakes a cripier exterior and works best for pancakes that are slightly thinner.
Nutrition
Calories: 195kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 279mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg
