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

Cook Time 16

Total Time 21

Servings 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