Eggnog Pancakes Recipe
These delicious eggnog pancakes are a fantastic twist on classic pancakes. Golden and slightly crisp on the outside, yet soft on the inside, this recipe is all about the eggnog. The rich, creamy holiday beverage creates a wonderful moist, tender texture and adds the perfect hint of festive flavor with a touch of warm cinnamon and nutmeg.
All-Purpose Flour: Creates the foundation of the eggnog pancakes and provides structure. Sugar: Adds a touch of sweetness and enhances the flavor. Baking Powder: Serves as a leavening agent that makes your pancakes fluffy. Salt: A pinch of salt balances the sweetness. Spices: Ground cinnamon and nutmeg infuse the pancakes with warm, aromatic flavors. Eggnog: The key ingredient! It provides richness and flavor. You can use store-bought or homemade eggnog. Butter: Adds richness and flavor. It’s important to use unsalted butter to control the saltiness of the pancake batter. Eggs: Acts as a binding agent that also adds moisture. Vanilla Extract: Gives the pancakes a hint of vanilla taste that complements the eggnog.
Whipped Cream: A dollop of whipped cream adds a touch of indulgence and a silky texture that contrasts beautifully with the fluffy texture of the pancakes. Maple Syrup: This classic is a must-have, adding a touch of sweetness and enhancing the warmth of the spices. Fresh Fruit: Fresh berries like strawberries, blueberries, or raspberries add a burst of tartness and vibrant color. Powdered Sugar: A light dusting of powdered sugar provides a delicate sweetness and a touch of elegance.
These homemade pancakes are incredibly easy to make. Once the batter is poured onto the griddle, it only takes a few minutes to have hot and fluffy pancakes ready! Start by whisking together the all-purpose flour, baking powder, sugar, ground cinnamon, ground nutmeg, and salt in a large bowl. Then combine the eggnog, melted butter, eggs, and vanilla extract in a different bowl, and mix until smooth. Now, gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix the batter. A slightly lumpy batter is perfectly fine. First, heat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray to prevent sticking. Next, pour ¼ cup portions of the batter onto the hot skillet, making sure to leave enough space between each pancake. Then let them cook for about 2 to 3 minutes or until you see bubbles forming on the surface. Now, flip them over and cook for another 1 to 2 minutes. When done, the pancakes should be golden brown and fully cooked in the middle. Then repeat the process with the rest of the batter. To serve, stack the warm eggnog pancakes on your dishes of choice and then top them with whipped cream, maple syrup, fresh fruit, or a dusting of powdered sugar if you like! And for the ultimate breakfast, I suggest adding a side of bacon!
Storage
Once cool, you can store any leftover eggnog pancakes in the fridge for up to 3 days in an airtight container or sealed bag. To reheat, you can pop them in the microwave on medium power or in the oven at 350°F or 177°C for about 7 to 10 minutes. For longer-term storage, freeze them for up to 2 months. Just place parchment paper between each pancake to prevent them from sticking together and then thaw them out before reheating.
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