A holiday twist on a favorite breakfast recipe! These fluffy Eggnog Pancakes, topped with Eggnog Syrup and nutmeg, are perfect for Christmas brunch!
And while all that hustle and bustle of shopping and gathering with friends leading up to the big day can be fun, I absolutely love Christmas Day. It’s like just for one day all the world is still. Stores are closed. People are off work and school. And all is quite. I love that it is a day where we don’t have to rush anywhere. That on Christmas deadlines don’t matter. That we can stay in our pajamas all day and just relax. Just be. And just soak in time with loved ones. I have loved every bit of this moment of peace since I was a small child.
Of course the joy of Christmas wouldn’t be complete without gathering in the kitchen and then later around the dinning room table. Growing up I never really looked forward to the big Christmas dinner. Not that we didn’t have one, in fact we always had either a ham or smoked turkey and all the fixin’s for Christmas dinner; but I always loved Christmas breakfast more.
One day a few weeks ago, when Eric and I were planning what we HAD to make (a.k.a eat) before the holidays were over, Eric mention we should make homemade eggnog. I’ve made homemade eggnog several times before with much success, but Eric unfortunately has missed out on all the tasty homemade goodness. Well this year, when attempting to make it just for him, it turned into an eggy mess. In an effort to redeem myself, and not ruin Eric’s favorite holiday drink, these Eggnog Pancakes were born.
This pancake recipe is fluffy, like pancakes should be, but with that rich festive eggnog flavor. They are made with quality ingredients, like our favorite store bought eggnog, unbleached all-purpose flour, freshly grated nutmeg and golden yolk eggs. These Eggnog Pancakes were such a hit (and totally made up for the eggnog fiasco) that they will be making an appearance in our kitchen this Christmas morning!
- 2 ½ cups unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground nutmeg
- 2 large eggs
- 2 cups eggnog, store bought or homemade
- ½ teaspoon vanilla extract,
- ½ teaspoon rum extract, optional
- 3 tablespoons butter, melted
- Eggnog Syrup:
- 1/3 cup eggnog, store bought or homemade
- 2/3 cup powdered sugar
- ground nutmeg for topping
For Pancakes: In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.
In a medium bowl, whisk together eggs. Add eggnog, vanilla extract, rum extract and melted butter. Whisk to combine.
Make a well in the middle of the bowl, pushing the flour mixture to the sides. Slowly whisk wet ingredients into the dry ingredients, whisking until batter is smooth and free from lumps.
Meanwhile, preheat a large non-stick skillet or griddle over medium-high heat. Spray with cooking spray and add ¼ cup pancake batter for each pancake, being careful not to overcrowd the pan. Flip pancakes when bubbles form on top and around the edges of pancake. Cook pancakes for an additional minute on the other side or until set.
Serve pancakes warm, topped with Eggnog Syrup and a sprinkle of nutmeg.
For Eggnog Syrup: In a small bowl, whisk together eggnog and powdered sugar until smooth. Add additional sugar or eggnog, if needed, to reach desired consistency.
Cooking Tip: Preheat oven to 175-200 degrees F. Place pancakes in a single layer on baking sheet and place in preheated oven to keep warm while cooking remaining pancake batter.
Freezing Tip: Place cooled pancakes in a single layer on baking sheet. Place baking sheet in freezer and freeze for 4-6 hours. Once frozen solid, place frozen pancakes in freezer baggie. To thaw, place frozen pancake on baking sheet and bake in a preheated 350 degree oven for 10-12 minutes, or until warm. Alternatively, frozen pancakes can be defrosted in the microwave for 1-2 minutes.