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Eggnog Pancakes with Maple Cranberry Syrup | Grandbaby Cakes
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Eggnog Pancakes with Cranberry Maple Syrup

These perfectly spiced and fluffy eggnog pancakes recipe is topped with a homemade cranberry maple syrup making this the best holiday breakfast ever!   
Course Breakfast
Cuisine American
Keyword classic recipes, easy recipes, holiday recipes, kid-friendly recipes, pancakes, savory breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16 servings
Calories 169kcal

Ingredients

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

Instructions

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

Notes

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

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