Eggnog Pancakes

Eggnog pancakes are fluffy, creamy, and sweetly spiced with nutmeg – they make a lovely holiday breakfast.

This recipe makes the best fluffy Christmas morning pancakes!

What could be better on Christmas morning than rich delicious eggnog pancakes?  

My family loves this traditional recipe, but it can be made gluten-free as well.  And they make delicious waffles!

Ingredients:

• Flour
• Baking powder
• Eggnog
• Eggs
• Oil
• Nutmeg
• Vanilla extract
• Butter

How to make eggnog pancakes:

Recipe Notes:

• The recipe makes thick pancakes – use additional eggnog to thin them out if you desire.
• You can make the batter the night before to save time in the morning.
• Double the recipe for a big group or holiday brunch.
• These pancakes also make waffles.
• For gluten-free, use GF 1:1 flour (I have used Bob’s Red Mill) and 1/2 teaspoon xantham gum.  Let the batter sit for 5 minutes.

Breakfast Recipes:

• Coconut Flour Pancakes
• Paleo Breakfast Casserole
• Cranberry Orange Bread
• Vegan Eggnog
• Dairy-Free Eggnog

Eggnog pancakes are sure to become your favorite holiday recipe!

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Eggnog Pancakes

Prep Time

5 mins

Cook Time

4 mins

 

Eggnog pancakes are fluffy, creamy, and sweetly spiced with nutmeg – they make a lovely holiday breakfast. This recipe makes the best fluffy Christmas morning pancakes! What could be better on Christmas morning than rich delicious eggnog pancakes?  My family loves this traditional recipe, but it can be made gluten-free as well.  And they make delicious waffles as well!

Course: Breakfast, Entree, holidays, Pancakes

Cuisine: American, Breakfast

Servings: 10

Calories: 176 kcal

Author: Christine Galvani

Ingredients

• 2 cups flour (for gluten-free, substitute a gf flour, a 1:1 cup for cup blend).
• 1 tbsp baking powder
• 2 cups eggnog
• 2 eggs
• 2 tbsp oil (can use any oil including coconut oil or vegetable oil)
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

Instructions

1. Gather and measure the ingredients.

2. In a medium-sized mixing bowl, whisk together the flour and baking powder.

3. Pour the eggnog, eggs, oil, nutmeg, and vanilla extract into the mixing bowl and stir until combined into a batter.

4. Lightly grease a cast-iron skillet, electric griddle, or pan of choice. on medium-low heat.

5. Once heated, pour 1/4 cup of batter onto the skillet and cook for 2 minutes on each side until the pancake is done and heated through.

6. If there is enough room in the pan, cook several pancakes at once.

7. Top with maple syrup, berries, sliced bananas, whipped cream, butter, or your favorite toppings.

Recipe Notes

Recipe Notes:

• The recipe makes thick pancakes - use additional eggnog to thin them out if you desire.
• You can make the batter the night before to save time in the morning.
• Double the recipe for a big group or holiday brunch.
• These pancakes also make waffles.
• For gluten-free, use GF 1:1 flour (I have used Bob's Red Mill) and 1/2 teaspoon xantham gum.  Let the batter sit for 5 minutes.
• The serving size is one pancake.

Nutrition Facts

Eggnog Pancakes

Amount Per Serving

Calories 176 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Cholesterol 63mg21%

Sodium 42mg2%

Potassium 244mg7%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 152IU3%

Vitamin C 1mg1%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.