Eggnog Pancakes with Cranberry Maple Syrup

Eggnog Pancakes with Maple Cranberry Syrup | Grandbaby Cakes

4.84 from 12 votes

Eggnog Pancakes with Cranberry Maple Syrup

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

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: 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, ready to drizzle over your warm, fluffy pancakes!

Make Sure You Preheat Your Griddle or Skillet: I personally love using a griddle but a plain ole skillet is totally fine. Preheat your pan over a 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: Your need to make sure you liberally spread some oil in the pan or griddle. This will help keep the pancakes from sticking and also provides crisp edges on your pancakes.

Measure Out Your Pancake Batter: For perfect uniform pancakes, use a measuring cup. Measure a half cup of batter and pour it 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.

Nutrition