Christmas morning is one of the best mornings of the year! So naturally, a fun Christmas breakfast is a must! Today we are making eggnog pancakes.
These pancakes are made with our homemade eggnog (it’s an alcohol free version) and it adds the perfect amount of holiday spice.
Of course, you could easily sub it out for your favorite eggnog recipe, or even cheat a bit and use store bought! (I won’t say a word!)
Christmas morning is magical! It only makes sense that breakfast is too.
This morning, we are making eggnog pancakes.
The first time I ever heard about eggnog pancakes was at IHOP, and must admit, I found the concept brilliant!
Although I’ve never eaten them from IHOP, the idea of making our own homemade eggnog pancakes was calling.
These pancakes are delicious, light and fluffy. Just like a perfect pancake should be.
But, this recipe has an extra special ingredient that just begs for Christmas attention.
Eggnog of course!
This gives the pancakes a delicately delicious hint of the rich and spice-filled flavors of eggnog.
In other words, you have to try these!
For the eggnog in this recipe, we used our favorite, homemade eggnog recipe.
It’s non-alcoholic and cooked, so it’s completely safe for anyone to drink, or in this case, eat!
You should also check out our delicious eggnog cupcakes as well!
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Ingredients needed for Eggnog Pancakes
For these pancakes you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 tablespoon granulated sugar
- 1 ¼ cups eggnog
- 1 egg
- 3 tablespoon melted butter
- Whipped cream or Maple syrup to top (Or both!)
How to Make Eggnog Pancakes
Luckily, these eggnog pancakes are really easy to make!
That is of course if you already have the eggnog made. If you don’t, you can follow our amazing homemade recipe for eggnog.
Or you could buy a store-bought eggnog from the store.
Now, homemade eggnog is head over heels better than store-bought. They are two very different experiences.
That being said, the difference isn’t as noticeable in this pancake recipe, as there are so many extra ingredients added.
So it’ll all boil down to your personal preferences on which eggnog you use.
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
After your dry ingredients are mixed well, create a well in the center and pour in the eggnog, the egg and melted butter.
Using an electric mixer, mix the batter until it’s free from lumps and smooth.
Heat up your frying pan or griddle and add butter or oil to the hot pan to prevent the pancakes from sticking.
Using extra butter or oil will also help the edges of the pancakes crisp up, which makes the pancakes extra delicious.
Using a ladle or measuring cup and spoon out about 1/4 cup of the eggnog pancake bater and pour out onto the griddle for each pancake.
Cook the pancakes until small bubbles appear on the surface and then flip your pancakes.
Cook the pancake for one more minute or until no more steam rises from the pancake and remove from the pan.
Stack your pancakes and serve hot with a dollop of whipped cream and nutmeg,
You can also top with maple syrup or a sprinkle of powdered sugar.
No matter how you top them, these eggnog pancakes will taste great!
If you are making these pancakes Christmas morning, you can prepare the batter the night before!
This will save quite a bit of time in the morning.
If you like thicker pancakes, add a little less eggnog. If you prefer thinner pancakes, add more eggnog!
Eggnog Pancakes
These eggnog pancakes are a delicious holiday breakfast. They have just the perfect amount of seasonal spices when you add in your favorite eggnog recipe!
Ingredients
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 tablespoon granulated sugar
- 1 ¼ cups eggnog
- 1 egg
- 3 tablespoon melted butter
Instructions
- In a large bowl, whisk together all dry ingredients including flour, baking powder, salt, sugar.
- Make a well in the center of flour mixture and pour in eggnog, egg and melted butter. Use an electric mixer or whisk and mix until smooth.
- Warm up a griddle or frying pan and add a little butter until melted. Scoop out about ¼ cup batter onto the griddle for each pancake.
- Cook until pancake becomes bubbly and then flip over. Cook for an additional minute our until no more steam is rising from the cake then remove.
- Serve you pancakes while still hot. Top with a dollop of freshly whipped cream and a sprinkle of nutmeg if desired.
Notes
If you want to save time, you can whip up the batter the night before and store in the fridge. Then in the morning just cook the pancakes. It'll make breakfast a breeze.
If you find that your pancake mixture is too thick, you can thin it out a bit with an extra splash of eggnog or milk.
