The Perfect Holiday Breakfast: Eggnog Pancakes Recipe
I’m sharing the perfect holiday season breakfast today: Eggnog Pancakes with Cranberry Maple Syrup.
What Are Eggnog Pancakes?
How To Make Eggnog Pancakes Recipe
To create perfect Eggnog Pancakes, I have a few tips below that always make my pancakes unforgettable.
They result in perfectly crisp edges and fluffy interiors. Here’s how you can get pancakes like that too!
Make Sure You Preheat Your Griddle or Skillet
I personally love using a griddle but a plain ole skillet is totally fine. Preheat to a medium-high heat. Tip: It will be hot enough when you sprinkle a tiny bit of water on it and the water evaporates.
Then make sure you butter your griddle properly before ladling on the batter. This will help the pancakes not stick and will also provide those crisp edges I mentioned.
Measure Out Your Pancake Batter
For perfect uniform pancakes, use a measuring cup. Measure 1/2 cup of batter and pour onto the griddle or skillet. By measuring out the batter, you create not only visually uniform pancakes but you ensure that they cook at the same speed.
Watch Pancakes Carefully
Pancakes can be super fickle so make sure you watch them. They can burn in the blink of an eye. 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.
Cranberry Maple Syrup Recipe
Other Pancake Recipes to Try
Eggnog Pancakes with Cranberry Maple Syrup
For the Eggnog Pancakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs lightly beaten
- 2 cups eggnog
- 1/4 cup cooking oil
For the Maple Cranberry Syrup
- 2 cups fresh cranberries
- 1 cup pure maple syrup
- 2 tablespoons butter
For the Pancakes
- In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.
- Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.
For the Syrup
- Bring maple syrup and 1 1/2 cups of cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 7 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/2 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Serve over pancakes