This eggnog pancake recipe dresses up a well-loved dish for the holiday season. The spices and sweetness from the eggnog infuse the pancakes and make them absolutely delicious and wonderfully fluffy. Serve them at breakfast or even as a festive breakfast-for-dinner along with your favorite breakfast sides. Top them with your favorite pancake dressings like maple syrup and honey or enjoy them plain. These pancakes are sure to please and I hope you enjoy!
For this recipe, we used local dairy eggnog. If you’d like to make these pancakes dairy free, you can use whatever eggnog you prefer for an exact substitute. If you’re vegan, you can substitute the eggs in this recipe with your favorite egg replacement.
1 Cup all purpose flour
2 Tsp baking powder
⅛ tsp salt
1 Cup eggnog
2 T water
¼ Tsp vanilla extract
In a large mixing bowl, add your flour, salt, and baking powder. Mix to combine.
Add your eggnog, water, egg, and vanilla extract to the bowl and mix to combine. Be careful not to over mix, but make sure that few lumps are visible in the batter.
If the batter is still very thick and not pourable, add another tablespoon of water.
In a large pan on medium heat, pour the batter to make your pancakes. You can make them whatever size you would like. We recommend using about ¼ cup for each pancake to make about 8 servings of 4×4 inch pancakes.
Wait until air bubbles have formed at the top of each pancake and the edges appear set before flipping for the first time. Cook the pancakes to your desired crispiness on each side. Repeat until no batter is left.
Serve with your favorite toppings such as honey, maple syrup, butter and whipped cream or alongside your favorite breakfast sides. Enjoy!