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Eggnog Pancakes with Maple Cranberry Syrup | Grandbaby Cakes

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


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


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


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