Eggnog Pancakes recipe – a great Holiday Breakfast!

Eggnog Pancakes are fluffy, delicious and so easy to make! Perfect for Christmas breakfast or any wintery day. These eggnog flavored pancakes make any day more special!

Eggnog and the winter holidays go hand in hand. It’s only available in stores for a few months and is delicious in these perfect pancakes.

Enjoy them Christmas morning or any other day of the week, they are light with that favorite egg nog flavor!

Try Cinnamon Pancakes and Fluffy Gingerbread Pancakes too!

Easy Pancakes Recipe

It only takes a few minutes to whip up this pancake batter by hand. 

The ingredients are probably in your pantry right now!

The pancakes taste like eggnog without being overly sweet. 

If you won’t be serving them with syrup I suggest adding a few tablespoons of sugar to bring out some sweetness.

So if eggnog is usually too sweet for you, don’t worry about that with this recipe!

Recipe Ingredients + Notes

All Purpose Flour. Regular or gluten-free measure-for-measure flour blend can be used (we’ve tested both!). For the gluten-free version I love Bob’s Red Mill gluten-free 1-to-1 Baking Flour.

Baking Powder. Helps the pancakes rise and be light and fluffy. This recipe does not use baking soda.

Eggnog. Homemade eggnog or store bought can be used. This recipe assumes non-alcoholic eggnog but you do you.

Eggs. Help bind the ingredients together and create a structure for rising.

Vegetable oil.

Nutmeg. The classic eggnog spice! We add just a bit because there probably is some in the eggnog you will be using. You can always sprinkle a bit on top when serving too.

Vanilla extract. Gives warm, homey flavor.

Butter or oil for cooking. Depending on the griddle or skillet you use, you may need to add some butter, oil or cooking spray. If it’s a non-stick griddle that may not be necessary.

Granulated sugar (optional). The pancakes taste like eggnog but are not really sweet like eggnog. If you’ll serve them without syrup or just like a sweeter pancake add a few tablespoons of granulated sugar.

How to Make it – Step-by-Step

STEP 1. Make the pancake batter.

In a large bowl whisk together the flour and baking powder.

For sweeter pancakes or if serving without syrup the optional granulated sugar would be with the dry ingredients now.

Pour in the eggnog, eggs, vegetable oil, nutmeg and vanilla extract (photos 1-3). 

Stir or whisk until everything is combined (photo 4).

STEP 2. Cook the pancakes.

Heat an electric griddle to 350 degrees OR heat a stove top griddle or large skillet over medium heat. Ensuring it’s lightly greased unless it’s non-stick.

Pour the batter in 1/4-cup amounts onto the griddle. Cook for approximately 2 minutes until small bubbles form and break on the surface of the pancakes.

Flip the fluffy eggnog pancakes over and cook and additional minute on the opposite side until cooked through and golden brown.

Repeat for the remaining batter.

STEP 3. Serve the fluffy pancakes!

Serve warm with maple syrup, whipped cream, honey, a sprinkle of cinnamon or nutmeg; whatever you love!

Storing Leftovers

Once the pancakes cook, store any leftovers in the refrigerator in an airtight container for up to 3 days. Separate the pancakes with pieces of parchment of wax paper. 

Reheat in the microwave as a stack or singly in the toaster!

Can you freeze Eggnog Pancakes?

Yes! Prepare them the same way you would to chill them in the refrigerator. Place them in a freezer safe container or bag.

Freeze for up to 2 months. Remove them as needed (another reason to separate them with wax paper or parchment).

More Recipes You’ll Love!

• Gingerbread Pancakes
• Apple Pancakes
• Eggnog Snickerdoodles
• Eggnog Magic Cake
• Best Eggnog Recipe (with alcohol) 
• Cinnamon Pancakes

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Eggnog Pancakes

Fluffy Eggnog Panckes are fast and easy to make. They are full of favorite eggnog flavor without being overly sweet. A perfect Christmas breakfast idea!

5 from 8 votes

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Course: Breakfast

Cuisine: American

Keyword: eggnog pancakes recipe

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 21 minutes

Servings: 15 pancakes

Calories: 123kcal

Author: Toni Dash

Ingredients

• ▢ 2 Cups all-purpose flour regular or gluten-free measure-for-measure flour blend
• ▢ 1 tablespoon baking powder
• ▢ 2 cups eggnog
• ▢ 2 Eggs
• ▢ 2 tablespoons vegetable oil
• ▢ ¼ teaspoon nutmeg
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons granulated sugar optional, if not serving with syrup
• ▢ Butter for greasing a griddle

Instructions

• In a bowl whisk together the flour and baking powder.
• Pour the eggnog, eggs, vegetable oil, nutmeg and vanilla and stir until everything is well incorporated.
• Grease an electric griddle or a large skillet on the stove top with some butter. Heat to 350 degrees or over medium-high heat on stove top.
• Pour ¼ cup batter onto the hot girdle and cook for 2 minutes or until small bubbles form on top. Flip and cook for 1 more minute or until done.
• Repeat the process with the rest of the batter.

Notes

Serve idea: butter, whipped cream, cinnamon and maple syrup.

Storing Leftovers

Place in an airtight container for up to 3 days in the refrigerator. Reheat by the stack in the microwave or place single pancakes in the toaster!

To freeze: cool the pancakes completely. Separate them with sheets of wax paper or parchment. Place in an airtight container or freezer bag and freeze for up to 2 months.

Nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 28mg | Potassium: 163mg | Fiber: 1g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!