These Fluffy Eggnog Pancakes are the perfect Christmas Breakfast! Super easy to make and loaded with eggnog flavor. Serve with my warm Pancake Syrup for the perfect sweet start to the day.
- EASY: This is one of the easiest breakfast recipes. No mixer required and they come together quickly.
- Freezer Friendly: You get a decent sized batch from the recipe, but we like to double it and freeze half for later.
- Bold Flavor: Eggnog really is the star of the show, with some helpful backup from cinnamon and nutmeg.
Christmas Brunch is something I live for. There is nothing quite like a spread of sweet and savory dishes ready to serve after you’ve spent the morning cozy in your pj’s exchanging gifts. We fill our table with biscuits and gravy, crispy bacon, and of course PANCAKES.
I like to make a new pancake flavor every year, and this year the classic holiday drink won us over. Even eggnog haters were raving over how delicious these fluffy pancakes were. With minimal ingredients, and about 20 minutes of your time, you can have a giant stack ready to serve. Slather with butter and drizzle with your favorite syrup for the perfect breakfast recipe.
EGGNOG PANCAKE INGREDIENTS
Almost all of the ingredients called for in this recipe are probably already on hand in your kitchen, with the addition of eggnog. Let’s talk about what you will need to get started.
- Flour: I’ve made these with all-purpose flour as well as King Arthur’s White Whole Wheat with great success.
- Sugar: Just a tablespoon, to give the cakes a slight sweetness. We use granulated sugar. However, for a little twist we sometimes substitute with brown sugar. Brown sugar gives a slight molasses flavor that is delightful when paired with eggnog.
- Baking Powder: Always double check the expiration date on the baking powder before you use it. Baking powder will actually go bad, leaving you with flat dense cakes.
- Spices: A touch of cinnamon, nutmeg and salt.
- Eggnog: I tried a few different varieties when testing this recipe. they were all delicious but our favorite was Meadowgold.
- Milk: Eggnog is thick, so to help keep the pancakes at the perfect consistency we added a little milk to the batter.
- Egg: One large egg to help build the structure of the pancakes.
- Butter: My not-so secret ingredient. Melted butter stirred into the pancake is heaven.
HOW TO MAKE PANCAKES WITH EGGNOG
- WHISK: Combine the flour, sugar, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk to combine fully.
- WET: In a separate smaller bowl, whisk the eggnog, milk, and egg until the egg is broken down and incorporated into the liquid, about 30 seconds.
- MIX: Carefully pour the eggnog mixture into the flour and stir to combine. It’s ok if there are a few smaller clumps.
- COOK: Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan. Scoop 1/2 cup of the batter into the center of the skillet. Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up. Flip and cook an additional 2-3 minutes or until golden brown.
- SERVE: Serve your pancakes with butter and syrup.
- Skillet: I like to use an electric skillet (affiliate) when cooking pancakes. You have a little more control over the temperature and you can make more at one time.
- Batter Dispenser: Is this necessary? No. Does a pancake batter dispenser (affiliate) speed up the process and reduce waste? Yes!
- Spatula: I like to use a flexible spatula (affiliate) when making pancakes. The one I use is made with silicone, which allows it to slide easily under each cake for flipping.
You can never go wrong with a classic like maple syrup. That being said, we also love to use buttermilk syrup or vanilla syrup as a topping.
Yes! To freeze pancakes, make the pancakes all the way through the recipe. Let them cool completely. Place on a baking tray in a somewhat single layer, it’s ok if they slightly overlap, and place in the freezer for 30 minutes.
This is known as flash freezing and keeps the pancakes from sticking together.
Remove the tray from the freezer and place the pancakes in an airtight container or zip top bag.
Frozen pancakes will last up to 2 months.
Place a stack of 2 to 3 pancakes on a microwave safe plate. Heat 30 seconds, flip the stack, and heat 30 seconds more. Times will vary depending on the wattage of your microwave.
Yes. While I don’t find them as delicious as my homemade version, you can make these with Bisquick. Simply whisk 2 cups of pancake mix, 1-1/2 cups of eggnog, and 1/2 teaspoon cinnamon or nutmeg.
We’ve found that the easiest way to keep pancakes warm is in the oven. I line a baking tray with parchment and place the pancakes in a single layer. Set the oven to the lowest temperature and keep stored inside until ready to serve.
- 1½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2½ teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup eggnog
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter melted
- Combine the flour, sugar, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk to combine fully.
- In a separate smaller bowl, whisk the eggnog, milk, and egg until the egg is broken down and incorporated into the liquid, about 30 seconds.
- Carefully pour the eggnog mixture into the flour and stir to combine. It’s ok if there are a few smaller clumps.
- Stir in the melted butter.
- Preheat a skillet over low/medium heat. Mist with cooking spray or add a small amount of butter to grease the pan.
- Scoop 1/2 cup of the batter into the center of the skillet. Cook for 1 to 2 minutes, or until bubbles begin to form and pop on the surface of the pancake and the edges begin to curl up. Flip and cook an additional 2-3 minutes or until golden brown.
- Serve your pancakes with butter and syrup.