Eggnog Pancakes

Jump to Recipe

Eggnog pancakes take everything you love about classic pancakes and infuse them with the rich, festive notes of traditional holiday eggnog. They’re perfect for Christmas morning or brunch on a cold winter weekend. Fluffy texture, subtle spice, and that unmistakable creamy flavor—these pancakes capture the spirit of the season in every bite.

Why Eggnog Pancakes Belong at Your Breakfast Table

Eggnog, with its blend of cream, warm spices, and vanilla, has always had a special place around the holidays. Now, imagine those classic flavors folded into a stack of tender pancakes. This recipe delivers golden rounds with a gentle custardy sweetness, crisp edges, and a subtle hint of nutmeg. When the aroma hits your kitchen, it’s hard not to feel festive.

Eggnog pancakes aren’t just for Christmas. If you have leftover eggnog in the fridge, these pancakes transform it into something celebratory any time. They’re substantial enough to anchor breakfast but gentle enough in flavor to play well with fruit, nuts, or maple syrup. If you enjoy brunch, adding these to your repertoire keeps things interesting through the holiday season.

Ingredients for Eggnog Pancakes

The best part about eggnog pancakes is how accessible the base recipe is. You’ll find familiar pantry ingredients, along with your favorite store-bought or homemade eggnog. This section breaks down the essential ingredients for perfect results.

Note: For an extra touch, try adding a splash of bourbon or rum. A tablespoon is all you need.

How to Make Eggnog Pancakes

This recipe comes together in about 30 minutes, from mixing to serving. Follow these step-by-step instructions and the process will feel smooth, even if you’re not a morning person.

1. Prepare Your Equipment

Warm a large, nonstick skillet or flat griddle over medium heat. If you’re making a larger batch, place a baking sheet in a low oven (about 200°F/95°C) to keep the first pancakes warm while you finish the rest.

2. Mix the Dry Ingredients

Grab a large mixing bowl. Combine:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
  Stir with a whisk until the mixture looks uniform with no visible streaks.

3. Blend the Wet Ingredients

In a separate bowl or large measuring jug, whisk together:

• 1 1/4 cups eggnog
• 1/2 cup milk
• 2 large eggs
• 3 tablespoons neutral oil or melted butter
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon freshly grated nutmeg (optional but highly recommended)

Whisk until smooth and combined.

4. Make the Pancake Batter

Pour the wet ingredients into the bowl with dry ingredients. Use a rubber spatula to gently fold everything together, just until you don’t see any more pockets of flour. Lumps are fine—don’t overmix, or you’ll lose fluffiness.

Optional Fluffy Tip

For even lighter pancakes, separate the eggs. Beat egg whites until soft peaks form, then fold them in gently after combining wet and dry ingredients. This technique works wonders for that classic pillowy texture.

5. Rest the Batter (Optional, but Worth It)

Letting the batter sit for 10-15 minutes helps relax the gluten and gives time for the baking powder and soda to activate. If you have the patience, do it—the result is a thicker, airier pancake.

6. Cook the Pancakes

Brush your skillet or griddle with oil or melted butter. Drop the batter by 1/4-cupfuls onto the hot surface. Pancakes should measure about 4-5 inches across. Resist the urge to press them down.

• Cook for about 2-3 minutes, or until bubbles form at the edges and the bottoms are deep golden brown.
• Flip using a wide spatula and cook another 1-2 minutes on the second side.
  Once done, transfer pancakes to the warm oven if needed.

Repeat with remaining batter, greasing the pan as necessary.

Tips for Better Eggnog Pancakes

• Use room-temperature ingredients: Cold ingredients slow mixing and can seize melted butter, leading to uneven batter.
• Go gentle on mixing: Stir only until combined. Extra mixing handles gluten roughly and produces tough pancakes.
• Keep the skillet at a steady medium heat: If the pan is too hot, pancakes may brown before cooking through.
• Don’t crowd the pan: Give each pancake space, so flipping is easy and heat circulates evenly.
• Add-ins: If you like, toss chocolate chips, chopped pecans, or cranberries on top of the batter after pouring into the pan.

Serving and Topping Ideas

Part of the fun is personalizing the pancake stack. Here are several ways to finish your eggnog pancakes:

• Classic maple syrup and salted butter—simple and always satisfying.
• Cinnamon-sugar dusting: Sprinkle while hot for a little crunch.
• Chopped toasted pecans or walnuts: Adds texture and toasty flavor.
• Fresh berries: Strawberries, blueberries, raspberries, or blackberries give bright contrast.
• Whipped cream with grated nutmeg: Reinforces the eggnog theme.
• Brown butter rum sauce: For a decadent holiday treat, drizzle a quick sauce made with melted butter, brown sugar, and a dash of rum or bourbon.
• Caramelized bananas: Sauté sliced bananas with a little butter and sugar for a rich topping.
• Spiced apple compote: Warm apple slices with cinnamon, sugar, and a splash of lemon juice.

Pro Tip

For mix-ins (like fruits or chocolate chips), sprinkle them right onto the pancakes after you’ve poured the batter onto the skillet. This prevents them from sinking to the bottom of the bowl and keeps the distribution even.

Keeping Pancakes Warm

If feeding a crowd or serving pancake-by-pancake simply isn’t practical, keep finished pancakes warm. Use this approach:

• Preheat your oven to 200°F (95°C).
• Line a baking sheet with parchment or a clean kitchen towel. Arrange pancakes in a single layer.
• Loosely cover with foil to keep them soft.
• Hold for up to 30 minutes. After that, pancakes start to dry out.

Storing and Reheating Leftovers

Eggnog pancakes make excellent leftovers. Let them cool completely, then store in an airtight container:

• Refrigerator: Up to 3 days.
• Freezer: Up to 2 months. Stack with parchment between each one to prevent sticking.

To reheat, pop them in the toaster, a warm skillet, or a 300°F oven until heated through.

Variations to Try

If you want to play with flavors:

• Gluten-free: Swap the flour for your favorite blend.
• Dairy-free: Use dairy-free eggnog and plant-based milk or butter.
• Spiced: Add a pinch of ground ginger or cloves to the batter for extra warmth.
• Boozy: A tablespoon of dark rum or bourbon in the batter, or a spirit-infused syrup, makes for a grown-up spin.

Common Questions

Can I Use Homemade Eggnog?

Absolutely—just watch the sugar content. If your eggnog is especially thick, thin with a touch of milk for a pourable batter.

Are Eggnog Pancakes Suitable for Kids?

Yes. The alcohol in any eggnog will cook off during heating, but you can ensure a non-alcoholic base if desired.

What If I Don’t Have Nutmeg?

You can leave it out or try cinnamon for a different but still delicious spiced note.

Eggnog Pancakes: Bringing Holiday Cheer to the Breakfast Table

Eggnog pancakes turn everyday breakfast into something you remember all winter. The ease of the method, combined with the deep holiday flavor, makes this recipe a new tradition. Whether you’re serving a hungry crowd or a quiet festive morning for two, this is one holiday dish everyone will look forward to all year long.