These Eggnog Pancakes are cozy, fluffy, and filled with holiday cheer! Infused with creamy eggnog, warm spices, and freshly grated nutmeg, they're the perfect festive breakfast for the Christmas season.
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Why you'll love this recipe
Quick & easy: made in one bowl, ready in 20 minutes.
Festive flavor: eggnog adds creamy richness and warm, seasonal spice.
Soft & fluffy texture: light, tender pancakes every time.
Ingredients you'll need
- all-purpose flour: regular plain flour
- baking powder: acts as a leavener and helps the pancakes rise
- granulated sugar: adds a little sweetness
- sea salt: for flavor
- ground cinnamon
- freshly grated nutmeg: or ground nutmeg
- eggnog: store-bought or homemade
- large egg: acts as a binder
- melted unsalted butter: or neutral vegetable oil; if using salted butter, omit the salt
- vanilla extract: use a pure vanilla extract for the best flavor
How to make eggnog pancakes
Make the batter:
In a medium bowl, whisk together flour, baking powder, sugar, salt, cinnamon, and nutmeg.
Add in eggnog, egg, melted butter (or oil), and vanilla extract.
Stir gently until just combined, don't over mix. The batter should be slightly lumpy.
Cook the pancakes:
Heat a lightly greased nonstick skillet or griddle over medium heat.
Scoop about ¼ C batter per pancake.
Cook until bubbles appear on the surface and edges look set, 1-2 minutes.
Flip and cook another minute until golden.
Serve:
Stack the pancakes while warm and dust the tops with a pinch of freshly grated nutmeg.
How to serve
Add a drizzle of maple syrup, fresh berries, or a dollop of whipped cream.
Serve the pancakes alongside with breakfast sausage, scrambled eggs, hashbrowns and toast.
Pair with a cozy mug of matcha latte, eggnog latte, or peppermint hot chocolate.
How to store & reheat
Store leftover eggnog pancakes in an airtight container in the fridge for up to 3 days.
Freeze in an airtight freezer-safe bag with parchment between each pancake for up to 1 month.
Expert tips
If your batter seems too thick, add a splash more eggnog or sub in whole milk.
For thicker, fluffier pancakes, use less eggnog. Conversely, for thinner pancakes, use a little more eggnog.
Keep cooked pancakes warm in a low oven (200°F/93°C) while finishing the batch.
For ultra-fluffy pancakes, let the batter rest 5 minutes before cooking.
Other delicious eggnog recipes you may like
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Eggnog Pancakes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 C all-purpose flour
- 2 teaspoon baking powder reduce to 1 teaspoon if you prefer a flatter pancake
- 2 tablespoon granulated sugar
- ⅛ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg plus extra for topping
- 1 C eggnog or whole milk
- 1 large egg
- 2 tablespoon melted unsalted butter or neutral vegetable oil
- 1 teaspoon vanilla extract
Instructions
Make the batter:
- In a medium bowl, whisk together flour, baking powder, sugar, salt, cinnamon, and nutmeg.
- Add in eggnog, egg, melted butter (or oil), and vanilla extract.
- Stir gently until just combined, don't over mix. The batter should be slightly lumpy.
Cook the pancakes:
- Heat a lightly greased nonstick skillet or griddle over medium heat.
- Scoop about ¼ C batter per pancake.
- Cook until bubbles appear on the surface and edges look set, 1-2 minutes.
- Flip and cook another minute until golden.
Serve:
- Stack the pancakes while warm and dust the tops with a pinch of freshly grated nutmeg.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Such a lovely festive twist, Michelle. The warm eggnog flavour with those cozy spices makes these pancakes feel so special - a fun and unique way to brighten a winter morning.
Michelle
Thanks Ben! These eggnog pancakes really get us in the festive holiday spirit!