If you haven’t stocked up on eggnog this holiday season, you might want to run to the store and pick up a container of your favorite brand so that you can whip up a batch of these fluffy Eggnog Pancakes for breakfast. They’re easy to make and a wonderful way to infuse a little holiday flavor into your mornings. I enjoy them throughout the holiday season – starting after Thanksgiving and going all the way through New Year’s Day.
The pancakes are light, fluffy and have a delicious eggnog flavor in every bite. This flavor comes from the eggnog in the batter, of course, but it is amplified by the addition of vanilla extract and freshly ground nutmeg. That combination of vanilla and nutmeg is always a component of eggnog, so including both of those ingredients makes these pancakes work beautifully.
The pancakes are not overly sweet on their own, but since eggnog is sweetened and contains a bit more sugar than the milk or buttermilk that you might typically put into your pancakes, the eggnog ‘cakes will brown a bit more easily than their plainer counterparts. This means that you might need to turn down the temperature on your cooktop between batches to prevent your pancakes from over-browning.
This recipe makes a batch that should serve 6-8 people, especially if you are serving up your pancakes with a side of eggs, bacon or sausage. If you’re serving a smaller crowd, feel free to halve the recipe. I drizzled mine with maple syrup, but if you don’t have quite as much of a sweet tooth, you could top them with a dollop of whipped cream and an extra sprinkling of freshly grated nutmeg.
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 tbsp sugar
1 3/4 cups prepared eggnog
2 large eggs
2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, salt, nutmeg and sugar.
In a small bowl or a large measuring cup, whisk together eggnog, eggs and vanilla until well-combined. Make a well in the center of the dry ingredients and pour in the eggnog mixture and whisk until batter is smooth.
Preheat a nonstick griddle or a large nonstick frying pan over medium-high heat. When a drop of water skips around on the surface of the pan, the pan is ready for you to dollop 1/4-cups of batter onto it (if the water evaporates, the pan is too hot). Reduce heat slightly and cook pancakes, turning once, until pancakes are golden on both sides.
Repeat with remaining batter.