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Eggnog Pancakes with Maple Cranberry Syrup cut open on a white plate
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4.84 from 12 votes

Eggnog Pancakes Recipe

These perfectly spiced and fluffy Eggnog Pancakes with a homemade cranberry maple syrup make the best holiday breakfast ever!   
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 16 servings
Calories: 169kcal
Author: Jocelyn Delk Adams

Equipment

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

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