One of my favorite little traditions is to make these Eggnog Pancakes with my nephew every Sunday during the Christmas season. I mean, when I get over making my Pumpkin Spice Pancakes that is, lol. But these extra thick and fluffy pancakes just make the season even more festive.
I like to buy a really nice craft eggnog to make this recipe with, or if you are a fan of making your own, use that. I spice it up a little extra, as I am a HUGE fan of nutmeg, so this is a great place to add some.
Beyond that, this ingredient list is typical of what you would use to make pancakes and is full of pantry staples. I could whip up a batch of pancakes at almost any instant, any time of day.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Making pancakes, of any kind, is very easy, but quickly overlooked. The first time I told my mom I could whip some up, despite being out of the premade mix, she was dumbfounded. All pancakes are, is flour, eggs, and milk, with a little leavener and some spices or flavorings if you choose to use them.
To make these Eggnog Pancakes, I start by whisking all the dry ingredients together. Then whisk in the eggnog and eggs, then drizzle in the butter. Stir until a uniform batter forms, and it is ok if there are some lumps. Don't mix too much or you pancakes can get tough.
Let the batter rest for 10 minutes on the counter, then cook the pancakes on a griddle until set. Flip and cook for 30-45 seconds and remove to plate or platter, continue till all the batter is used. Serve with some butter on top and a generous drizzle of maple syrup.
Notes & Tips
When melting the butter and warming the eggnog, do this slowly and only warm it enough to see the butter remains melted. You do not need to heat the nog, simmer or boil it. It just needs to get warm enough so the butter doesn't solidify in the batter.
If the butter and eggnog do get too hot, make sure to let them cool to room temp before mixing so you do not scramble your eggs when mixing the batter.
Letting the batter stand at room temp after mixing for at least 10 minutes will give you fluffier pancakes. If you start early they may be thin and get crisp edges. The batter will thicken as it rests and give you pillowy pancakes.
I use a really well-seasoned cast iron skillet to make these, and I do not have to grease the pan AT ALL. But if you are using a stainless or some other kind of non-stick griddle to cook your pancakes, you may need to grease the pan a little bit between every other pancake or so.
If you do not have eggnog, you can make these with regular milk. I would add some vanilla and double the nutmeg to get a similar flavor to using the eggnog.
I would not suggest using nut milk for this recipe. I have tried it and they just don't seem to turn out the same and they stick to the pan really badly. If you do opt for it, grease the pan before each pancake.
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