Soft and fluffy Eggnog Pancakes will make a beautiful, bright, and sunny breakfast on cold winter days. These pancakes are made with eggnog right in the batter and spiced up with nutmeg. Top off the pancakes with some easy Eggnog Sauce that can be made with or without rum.
Eggnog Pancakes
It’s finally eggnog season and my husband couldn’t be more thrilled. The minute eggnog hits the shelves in the stores, he comes home with a few bottles.
Even though I can’t quite get passed the whole “drinking raw egg” part, I absolutely love the flavor of eggnog. I just make sure to cook with it, bake with it, or just heat it through.
One of my family’s favorite breakfast treats are the eggnog pancakes. Eggnog has this amazing pudding-like flavor and the sauce that I make for the pancakes actually remind up of a thinner pudding. It’s truly a treat for breakfast.
These pancakes make a beautiful Christmas brunch that the whole family will love. There is nothing like enjoying these big, fluffy pancakes while gathered around the Christmas tree in the morning.
How to make the best pancakes:
These Eggnog Pancakes can be made on a stove-top or on a griddle. Personally, I prefer to make my pancakes in a pan but the drawback is time. It takes longer to make two or three pancakes at a time.
If you’re making a double batch for a large family gathering, consider using a griddle because you can make more at a time.
There are a couple of secrets to soft and fluffy pancakes.
One is the use of baking powder, baking soda, and salt. Those three ingredients react with each other to create a beautiful, fluffy pancake.
To give these ingredients time to react, leave pancake batter to sit on the counter after it’s mixed. Let it sit for 10-15 minutes before cooking.
Always add pancake batter to a pre-heated pan. Heat the pan over medium heat.
Watch for bubbles while the pancake is cooking. Once you start to see bubbles appear all over the pancake, it’s time to flip.
Great way to check if the pancake is done is to touch the center of the pancake to make sure it’s firm. (As a comparison, touch the center right after you flip the pancake, and then touch in a couple of minutes.)
Some more breakfast and brunch ideas:
Coconut Crusted and Stuffed French Toast
Man Egg and Cheese Hashbrown Breakfast Muffins
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Eggnog Pancakes
Ingredients
Pancakes:
- 1/4 cup vegetable oil
- 2 eggs room temperature
- 2 tsp rum extract
- 1 1/4 cups eggnog
- 1 3/4 cups all purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp ground nutmeg
Eggnog Sauce:
- 2 Tbsp butter
- 3 Tbsp rum (can omit if needed, use a teaspoon of rum extract)
- 1 1/4 cups eggnog
- 1/2 tsp ground nutmeg
- 1/2 Tbsp cornstarch (mixed with a little cold eggnog)
Instructions
Pancakes:
- Whisk together wet pancake ingredients and sugar until well combined and smooth
- Whisk in baking powder, salt, and baking soda until evenly incorporated.
- Whisk in flour and nutmeg. Let the batter stand for about 15 minutes. (This is a good time to preheat a cooking pan over medium heat.)
- Cook pancakes in the preheated pan for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it's firm the pancakes are done.
Eggnog Sauce:
- In a small sauce pot, over medium heat, start melting butter.
- Once butter is melted, add rum and let it simmer for a minute.
- Add eggnog and nutmeg and whisk well. Let it heat through.
- Mix cornstarch with a tablespoon or two or cold eggnog and whisk the mixture into the sauce pot.
- Cook, stirring, until the mixture starts to simmer and thickens. Take off heat.
- Top pancakes with some sauce. You can dust pancakes with a little nutmeg on top as well.
Notes
Nutrition
Mary says
Do I need to refrigerate leftover syrup?
Deb says
A new XMAS Holiday family favorite.
👍👍👍👍👍 Did add Blueberries for those who love some blueberries in their pancakes and the tartness of the blueberries was a nice addition. Will definitely be keeping this recipe toward the front of MY recipe box😊
LyubaB says
Yum! I am so glad you liked it and were able to make it your own with the blueberries! 🙂