Go Back
Print Recipe

Fluffy Eggnog Pancakes: Perfect for Holiday Mornings

These Fluffy Eggnog Pancakes are the perfect way to start your holiday mornings! Light, airy, and full of rich eggnog flavor, these pancakes bring a festive twist to your breakfast table. Topped with maple syrup or a dusting of powdered sugar, they’re sure to be a holiday favorite for family and friends!
Course: Breakfast
Cuisine: American
Keyword: eggnog, pancakes, holiday, breakfast

Ingredients

  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin spice or cinnamon if preferred
  • 2 1/4 cups eggnog
  • 2 large eggs lightly beaten (room temperature)
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter melted and cooled

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin spice.
  • In another bowl, whisk together the eggnog, beaten eggs, vanilla extract and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix-it's okay if there are a few lumps.
  • Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  • Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
  • Stack the pancakes on a plate and serve warm with maple syrup, whipped cream or a sprinkle of cinnamon.

Notes

Eggnog Substitution:
  • If you prefer a lighter version, you can substitute eggnog with a mixture of milk and a small amount of vanilla extract and nutmeg. This will still give you the holiday flavor but with less richness.
    Achieving Fluffy Pancakes:
  • To make your pancakes extra fluffy, make sure not to overmix the batter. It's okay if there are a few lumps. Overmixing can cause the pancakes to become dense rather than light and airy.
    Serving Suggestions:
  • These pancakes are delicious with maple syrup, but you can also top them with whipped cream, a dusting of powdered sugar, or a sprinkle of cinnamon for extra holiday flair. For a fun twist, try serving with cranberry compote or caramelized pecans.
    Making Ahead:
  • If you want to make these pancakes ahead of time, cook them and let them cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven for a quick breakfast.
    Freezing:
  • These pancakes freeze well! Layer them with parchment paper in between each pancake, then store them in a freezer-safe bag for up to 2 months. Reheat in a toaster or oven when you're ready to enjoy.
    Add-Ins:
  • For added flavor and texture, you can mix in chopped nuts, chocolate chips, or even raisins to the batter before cooking. Just make sure to fold them in gently to keep the pancakes light.