Eggnog Pancakes

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

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.

egg nog pancakes
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Eggnog Pancakes

Delicious, homemade eggnog pancakes are the perfect fall/winter breakfast treat! Use quality eggnog for best results.
Course Breakfast, Brunch
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 9 to 10 6-inch pancakes
Author Jennifer Farley

Ingredients

  • 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
  • 1/2 teaspoon kosher salt
  • 3 cups high quality eggnog, such as Organic Valley or Southern Comfort
  • 2 large eggs

Instructions

  • Whisk all ingredients together in a bowl. Don't over-mix the batter; there should be lumps.
  • Heat a griddle pan to medium high. Lightly grease the pan with butter or vegetable oil.
  • Ladle the batter onto the griddle. I like using a batter dispenser keep the pancakes even and round.
  • Flip the pancakes when they begin to bubble on top and the edges have dried a bit. Cook for an additional minute.
  • Serve warm with your favorite toppings.

Recipe Troubleshooting

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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