Eggnog Pancakes

Delicious, homemade eggnog pancakes are the perfect fall/winter breakfast treat! Use quality eggnog for best results.

I’m not usually a big fan of pancakes but wow these are good.  The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family? I know you will love these eggnog pancakes as much as I do.

For best results I recommend using a high quality eggnog such as Organic Valley or Southern Comfort.

Eggnog Pancakes
Cook time
Total time
Serves: 9 to 10 6-inch pancakes
  • 2 cups (10 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 cups high quality eggnog such as Organic Valley or Southern Comfort
  • 2 large eggs
  1. Whisk all ingredients together in a bowl. Don't over-mix the batter; there should be lumps.
  2. Heat a griddle pan to medium high. Lightly grease the pan with butter or vegetable oil.
  3. Ladle the batter onto the griddle. I like using a batter dispenser keep the pancakes even and round.
  4. Flip the pancakes when they begin to bubble on top and the edges have dried a bit. Cook for an additional minute.
  5. Serve warm with your favorite toppings.

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