Eggnog Pancakes
Serves 12
5 mins prep
10 mins cook
15 mins total
Easy holiday breakfast recipe for fluffy Eggnog Pancakes made with seasonal eggnog, maple syrup, cinnamon and nutmeg.
ozall purpose flour11% protein
tbspbaking powder
ozeggnognon alcoholic
ozunsalted butter melted and cooled
tbspmaple syrup
Extra Ingredients
- tbspunsalted butterfor the pan
maple syrupfor serving
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Whisk together flour, baking powder, salt and spices in a medium sized bowl. Set aside.
oz all purpose flour
tbsp baking powder
tsp fine sea salt
tsp ground cinnamon
tsp ground nutmeg
In a separate small bowl whisk together the eggnog, melted butter, eggs, vanilla and maple syrup.
oz eggnog
oz unsalted butter
large eggs
tsp pure vanilla extract
tbsp maple syrup
Pour the eggnog mixture into the flour mixture and whisk until just combined. A few small lumps are ok.
Heat a pancake griddle, cast iron or non stick pan on medium heat. Add one tablespoon of butter to the skillet and spread it around with a spatula to create a thin coating of butter. *Additional butter may be needed after a few pancakes to prevent sticking.
2,3 unsalted butter
Pour 1/3 cup of batter onto skillet in a flat round circle. Watch pancake batter until bubbles begin to form in the center of the pancake. If you lift up the sides with a spatula, the bottom should be golden.
Use a large smooth and flat spatula to flip the pancake over and cook the opposite side.
Pancakes should only take 1-2 minutes per side to cook.
Serve immediately with butter and maple syrup.
maple syrup