Go Back
Print
Eggnog Pancakes

Eggnog Pancakes

A holiday twist on a favorite breakfast recipe! These fluffy Eggnog Pancakes, topped with Eggnog Syrup and nutmeg, are perfect for Christmas brunch!
Course Breakfast, Brunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 people
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • Pancakes:
  • 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

Instructions

  1. For Pancakes: In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

  2. In a medium bowl, whisk together eggs. Add eggnog, vanilla extract, rum extract and melted butter. Whisk to combine.

  3. 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.

  4. 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.

  5. Serve pancakes warm, topped with Eggnog Syrup and a sprinkle of nutmeg.

  6. 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.

Recipe Notes

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.