Eggnog Pancakes Recipe

Have you ever had a breakfast moment so cozy it feels like a warm hug on a chilly morning? Well, that’s exactly what these eggnog pancakes bring to the table!

I adore the holiday season, and my Eggnog Pancakes are a festive take on a breakfast standard. Using all-purpose flour as the foundation, plus a whisper of ground nutmeg for coziness, they’re just right for a December morning.

I think eggnog as a flavor is simply magnificent, and I love how it’s complemented by the vanilla extract.

Ingredients

• All-purpose flour: Provides structure; rich in carbohydrates.
• Sugar: Adds sweetness; a simple carbohydrate source.
• Baking powder: Aids in rising; creates fluffy texture.
• Baking soda: Reacts with acid; improves texture and color.
• Nutmeg: Warm spice; adds aromatic flavor depth.
• Eggnog: Creamy base; imparts rich holiday flavor.
• Egg: Binds ingredients; adds protein and richness.
• Butter: Enhances flavor; contributes moisture and tenderness.
• Vanilla extract: Boosts sweetness; rounds out flavors playfully.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup eggnog
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

How to Make this

1. In a big mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and nutmeg together until they’re combined really well.

2. In a separate bowl, whisk the egg and blend it with the eggnog, melted butter, and vanilla extract until the mixture is smooth.

3. Create a hollow in the middle of the dry components and tip in the liquid elements.

4. Stir the mixture gently until just combined; it’s okay if you see and feel a few small lumps.

5. Warm a non-stick skillet or griddle over medium heat.

6. Grease the skillet lightly with butter or cooking spray.

7. For each pancake, pour about 1/4 cup of batter into the skillet.

8. Pancakes should be cooked until bubbles form on the surface and the edges appear set, about 2-3 minutes. And even if it’s so tempting, don’t flip them until you can see those bubbles and set edges!

9. Pancakes need to be handled with care. They should be flipped and cooked for another 1 to 2 minutes. When done, they should be golden brown and cooked through.

10. Pancakes are best served warm and topped with whatever you prefer, such as maple syrup or whipped cream.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick skillet or griddle
7. Spatula
8. Ladle or 1/4 cup measuring cup
9. Stove
10. Cooking spray or butter for greasing

FAQ

• Can I make these pancakes without eggnog?Although eggnog is crucial to flavor, you could use a combination of milk and cream, with a little nutmeg for flavor, but it just wouldn’t be the same.
• Can I use a different type of flour?Whole wheat flour is a perfectly fine choice, but it might yield pancakes that are a tad denser than you’d like. For more optimal results, try using a 50/50 mix with all-purpose flour; it should yield pancakes with a more desirable texture.
• How do I make these pancakes fluffier?Make sure not to mix the batter too thoroughly; it is okay for it to have some lumps. Letting the batter sit for a few minutes before you cook the pancakes can also help.
• Is there a substitute for the egg?A flax egg can be used as a substitute (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), but it may slightly change the texture.
• Can I add mix-ins such as chocolate chips or fruits?Certainly, adding mix-ins such as chocolate chips or blueberries can take these pancakes to a whole new level of deliciousness.
• What toppings go well with eggnog pancakes?These pancakes go wonderfully with maple syrup, whipped cream, or a sprinkle of extra nutmeg or cinnamon.
• Can the batter be made ahead of time?Make the batter right before you plan to use it for the best results. If you can’t do that, the next best option is to prepare the dry and wet ingredients, keep them separate, and then mix them right before you’re ready to cook.

Eggnog Pancakes Recipe Substitutions and Variations

1 cup all-purpose flour
1 cup whole wheat flour

Substitute this for a healthier option.
1 tbsp sugar – Substitute with 1 tbsp honey or maple syrup for a natural sweetener.
1 teaspoon baking powder \- Substitute with 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
1 cup eggnog – Use 1 cup buttermilk or milk with a splash of rum extract for a similar flavor.
2 tbsp unsalted butter, melted
Replace with 2 tbsp coconut oil, melted, for a dairy-free option.

Pro Tips

1. Rest the Batter Allow the batter to rest for about 5-10 minutes after mixing. This lets the flour hydrate and the baking powder activate, which can result in fluffier pancakes.

2. Room Temperature Ingredients Ensure your egg and eggnog are at room temperature before mixing. This helps the ingredients blend more smoothly, leading to a better texture in the pancakes.

3. Consistent Heat Maintain an even medium heat while cooking. If the skillet is too hot, the outside will cook too quickly, leaving the inside uncooked. Adjust the heat as needed to ensure even cooking without burning.

4. Gentle Mixing Be careful not to overmix the batter. Overmixing can lead to tough pancakes as it develops gluten in the flour. Stir until the ingredients are just combined, even if there are small lumps.

5. Griddle Preheat Test To test if your griddle or skillet is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the pan is ready for cooking. This ensures the pancakes will cook evenly from the start.