Easy Eggnog Pancakes

Name: Easy Eggnog Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 pancakes
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; 1 tsp baking soda; 1 1/2 tsp grated nutmeg; 1/2 tsp salt; 4 tbsp granulated sugar; 1 cup eggnog; 2/3 cup milk; 2 eggs; 1/4 cup butter melted; Additional butter or oil; 1 cup powdered sugar; 2-3 TBSP eggnog; 1/4 tsp nutmeg

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12 pancakes
Course
Breakfast

Easy Eggnog Pancakes

Christopher Espinosa

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These easy and delicious eggnog pancakes are a great way to start a day during the holiday season. They freeze incredibly well, so don't hesitate to make a double batch!

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Ingredients

Servings

2 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 1/2 tsp grated nutmeg
1/2 tsp salt
4 tbsp granulated sugar
1 cup eggnog
2/3 cup milk buttermilk is GREAT if you have it on hand
2 eggs
1/4 cup butter melted
Additional butter or oil for pans

Glaze

1 cup powdered sugar
2-3 TBSP eggnog
1/4 tsp nutmeg

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Instructions

Combine flour, baking powder, baking soda, nutmeg, salt and sugar in a bowl. Stir to combine. Add in eggnog, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour!

Glaze

Stir together the confectioners' sugar, salt, nutmeg and 2 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. If glaze is to thin, add more powdered sugar, one tablespoon at a time. Drizzle over pancakes and serve immediately.

Notes

This recipe is flexible! It works great with whole wheat pastry flour, is deliciously hearty using white whole wheat flour. Top it with butter, powdered sugar, syrup or an eggnog glaze made from eggnog and powdered sugar.