Eggnog Pancakes with Cinnamon Syrup
User Reviews
5
Eggnog Pancakes with Cinnamon Syrup
Description
Eggnog Pancakes incorporate eggnog, eggs, and vanilla into a batter composed primarily of flour, baking powder, cinnamon, baking soda, and salt, giving the pancakes a tender crumb with holiday-inspired warmth. The batter is mixed gently to avoid toughness and rested to allow the flours to hydrate properly.
Cooked on a lightly greased skillet, the pancakes develop a light golden surface with soft centers. The accompanying cinnamon syrup, made by simmering maple syrup with a cinnamon stick, adds a warm sweetness and spice that complements the subtle cinnamon in the pancakes.
This recipe yields about twelve small pancakes, perfect for a festive breakfast or brunch. Substitutions for dairy or eggnog can be made as needed, and doubling the recipe is suggested for larger groups. The syrup should be kept warm and drizzled over stacked pancakes before serving.
Ingredients
Eggnog Pancakes
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder 6g
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda 2g
- ¼ teaspoon kosher salt 1g
- ¾ cup eggnog
- 1 egg ~50g
- 1 tablespoon butter melted and cooled slightly, unsalted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract 6g, pure
Cinnamon Syrup
- 1 cup maple syrup
- 1 cinnamon stick
Instructions
- In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk together until incorporated.
- In a small bowl, whisk together the eggnog, egg, melted butter, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- While the pancakes are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
- Make a stack of pancakes, and serve with warm syrup.
Notes
- Use spoon and level method to measure flour for consistent results; fluff flour before measuring.
- The recipe yields 12 pancakes at 1.5 tablespoons each; larger pancakes reduce total quantity.
- Eggnog can be dairy or non-dairy, with butter replaced by oil for dairy-free versions.
- Warm cinnamon-infused maple syrup is essential for adding the holiday spice flavor.
- Double the recipe for larger servings and adjust cooking time according to pancake size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 133kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 27mg | 9% |
| Sodium | 129mg | 5% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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