Eggnog Pancakes

published Dec 19, 2021
christmas
Eggnog Pancakes Recipe
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Stack of eggnog pancakes
Credit: Photo: Danielle Acken | Food Stylist: Aurelia Louvet

Eggnog has always been a decadent post-dinner drink that takes the place of dessert for me around the holidays. All that creamy dairy infused with spices and just the right amount of bourbon or rum makes it the perfect evening sipper, but I can only drink a little bit each time. So what happens to the rest of that nog? It’s a no-brainer! Turn it into a pile of delicious, fluffy pancakes to keep the holiday spirit going — especially if you generously drizzle it with bourbon maple syrup.

Eggnog can basically take the place of the milk or buttermilk in a standard pancake recipe. But because it’s already sweetened and has spices, this recipe for eggnog pancakes skips the sugar, although I do like to add some ground nutmeg to bump up the eggnog vibes. Making eggnog pancakes is the same process as regular pancakes: Mix up the dry and wet ingredients separately, stir them together, and cook on a griddle or nonstick frying pan.

Credit: Photo: Danielle Acken | Food Stylist: Aurelia Louvet

What’s the Secret to Fluffy Eggnog Pancakes? 

Since eggnog is the liquid used to make eggnog pancake batter and it has a thicker texture than milk, I like to make sure there’s plenty of chemical leavener in the form of baking powder in the batter to help give the pancakes the lift it needs to griddle up tall and fluffy.

What’s the Best Eggnog to Use?

I suggest using the eggnog that you like actually drinking for eggnog pancakes. I prefer purchasing store-bought ones that aren’t too sweet or have too many artificial flavors, so I like eggnog from local creameries that use a few basic ingredients. You could also use homemade eggnog or a plant-based eggnog here instead.

What Should I Serve with Eggnog Pancakes? 

Bourbon maple syrup echoes the flavors in spiked eggnog, and it’s easy to make since it’s just a mixture of bourbon, butter, and maple syrup. For kids, a dollop of whipped cream dusted with ground cinnamon and nutmeg would make a great alternative.

Eggnog Pancakes Recipe

'Tis the season for Christmas-flavored pancakes.

Prep time 10 minutes

Cook time 15 minutes to 6 minutes

Makes 15 (3 1/2-inch) pancakes

Serves 4

Nutritional Info

Ingredients

For the bourbon maple syrup: (optional)

  • 1/2 cup

    maple syrup

  • 2 tablespoons

    bourbon

  • 1 tablespoon

    unsalted butter

For the pancakes:

  • 1 3/4 cups

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground nutmeg

  • 2 tablespoons

    unsalted butter, plus more for serving

  • 2 cups

    store-bought or homemade eggnog

  • 2

    large eggs

  • Vegetable or canola oil, or cooking spray

Instructions

Make the bourbon maple syrup:

  1. If making the bourbon maple syrup, place 1/2 cup maple syrup, 2 tablespoons bourbon, and 1 tablespoon unsalted butter in a small saucepan. Bring to a simmer over medium heat and stir until the butter is melted. Remove the saucepan from the heat and cover to keep warm.

Make the pancakes:

  1. Arrange a rack in the middle of the oven and heat the oven to 200°F.

  2. Place 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon ground nutmeg in a medium bowl and whisk to combine.

  3. Place 2 tablespoons unsalted butter in a large microwave-safe bowl and microwave until melted, 45 seconds to 1 minute. (Alternatively, melt on the stovetop and pour into a large bowl.) Add 2 cups eggnog and 2 large eggs, and whisk until combined. Add the flour mixture to the eggnog mixture and stir until just combined and moistened (the batter will be lumpy).

  4. Heat a large seasoned cast-iron skillet, nonstick frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling in a couple drops of cold water: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Add 1 to 1/2 teaspoons vegetable oil and brush over the pan or spread it around with a paper towel, or coat the pan with cooking spray.

  5. Add 1/4-cup portions of the batter into the pan, 3 for a 12-inch pan. Cook until the bottoms are golden brown and a few small bubbles appear on the top, about 3 minutes. Flip the pancakes with a flat spatula and cook until the second side is golden brown, about 2 minutes. Reduce the heat to medium low if the pancakes are browning too quickly.

  6. Transfer the pancakes to a baking sheet and place in the oven to keep warm. Repeat cooking the remaining batter. Serve immediately with more butter and the bourbon maple syrup.

Recipe Notes

Syrup: If you love a lot of maple syrup on your pancakes, double the syrup recipe.

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days. To freeze pancakes, freeze in a single layer, then transfer to a zip top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 7 to 15 minutes.

Leftover syrup can be refrigerated in an airtight container for up to 2 weeks. Rewarm and stir before serving.