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+ servings

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 15 pancakes
Calories 123kcal
Author Toni Dash


  • 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


  • 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.


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.


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