Eggnog Pancakes

Y’all, these eggnog pancakes are all you need this winter when you crave a comforting breakfast with your matching holiday pjs on. I keep them fluffy and light with bomb eggnog spiced flavor then I add a homemade cranberry maple syrup to give you all the holiday vibes. Get into it!

How to Make Eggnog Pancakes

Step 1: Mix up the Pancake Batter

1. Combine the flour, baking powder, salt, and nutmeg together in a small bowl.
2. Whisk them together.
3. Combine the eggs, milk, and eggnog in a large mixing bowl.
4. Use a whisk to mix them together.
5. Slowly add the dry ingredients to the wet ingredients.
6. Use a whisk to mix together. The batter will be slightly lumpy, do not over-mix. 

Step 2: Cooking the Pancakes

1. Heat your griddle or a large skillet over medium heat and use the cooking oil to lightly grease the surface. Pour a quarter cup of batter onto a greased hot surface. Cook the pancakes until lightly golden on one side.
2. Flip each pancake over when the tops are bubbly and the edges are slightly dry. This is usually about 2-3 minutes per side.

PRO TIP: Make sure you add more cooking oil to your griddle or skillet in between each of the batches. 

Step 3: Make the Cranberry Maple Syrup

1. Bring the maple syrup and 1 1/2 cups of cranberries to a boil over medium-high heat in a medium saucepan. Reduce the heat to low and simmer until the cranberries pop. Crush the cranberries in the pan.
2. Add the remaining ½ cup of cranberries and simmer just until they begin to pop.
3. Add the butter and stir until it’s melted.
4. Serve the warm syrup over your eggnog pancakes.

Eggnog Pancakes Recipe

These perfectly spiced and fluffy Eggnog Pancakes with a homemade cranberry maple syrup make the best holiday breakfast ever!   

4.84 from 12 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Breakfast

Servings: 16 servings

Equipment

• 2 Mixing Bowls
• 1 griddle
• 1 small saucepan

Ingredients

Eggnog Pancakes

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ¾ teaspoon kosher salt
• ▢ ¼ teaspoon ground nutmeg
• ▢ 2 large eggs
• ▢ ½ cup milk
• ▢ 1 ½ cup eggnog
• ▢ ¼ cup neutral cooking oil

Maple Cranberry Syrup

• ▢ 1 cup pure maple syrup
• ▢ 2 cups fresh cranberries divided
• ▢ 2 tablespoons unsalted butter

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Instructions

For Pancakes

• In a small bowl, whisk together flour, baking powder, salt, and nutmeg.
• In a large bowl, whisk together eggs, milk, and eggnog. Slowly whisk dry ingredients into wet ingredients. Batter will be slightly lumpy, do not overmix.
• Use some of the cooking oil to lightly grease a griddle or large skillet. Heat over medium heat. For each pancake, pour ¼ cup batter onto hot surface. Cook until light golden, and flip when tops are bubbly and edges slightly dry 2-3 minutes per side. You will need to add more cooking oil to griddle/skillet in-between batches.

For Syrup

• Bring maple syrup and 1 ½ cups cranberries to boil over medium-high heat in medium saucepan. Reduce heat to low and simmer until cranberries pop, about 7 minutes.
• Crush cranberries in pan, using a spatula. Stir in remaining ½ cup cranberries. Simmer just until they begin to pop, about 2 minutes.
• Add butter and stir until melted. Serve warm over pancakes.

Notes

If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

To keep your Eggnog Pancakes fresh, store them in the fridge, layered with wax paper in an airtight container for up to 3 days. For reheating, pop them in the microwave or warm them in a skillet for that just-made taste. The Maple Cranberry Syrup can be stored in the fridge in a sealed jar and gently reheated in a saucepan or microwave.

Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 115mg | Potassium: 211mg | Fiber: 1g | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg

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Recipe Tips

• Make Sure You Preheat Your Griddle or Skillet: I use a cast iron and heat it over medium-high heat. Your pan is hot enough when you sprinkle a tiny bit of water on it and the water evaporates.
• Don’t Skip the Oil: This will help keep the pancakes from sticking and also give you those bomb crisp edges.
• Measure Out Your Pancake Batter: Measure a half cup of batter in a measuring cup and pour it onto the griddle or skillet. They will all turn out the same size and cook evenly that way.
• Watch Pancakes Carefully: Bubbles will form in the batter as your pancakes cook. When those bubbles begin to pop get ready to flip! Let the pancake sit for about another minute and then remove it from the heat.
• Frozen Cranberries. Fresh cranberries are very seasonal and often only found in the fall and early winter months so if you can’t get them, frozen will work too!
• Use Homemade Eggnog. Store-bought keeps things super simple but you can also make your own eggnog to enjoy and add to recipes. I use it in everything from eggnog cake to eggnog cookies.

Recipe Help

More Pancake Recipes to Try

• Brown Sugar Pancakes with Bacon Maple Butter
• Lemon Ricotta Pancakes
• Oreo Pancakes 
• French Toast Pancakes
• Pineapple Upside Down Pancakes
• Blueberry Pancakes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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