These thick, fluffy Eggnog Pancakes are the perfect for holiday breakfast for eggnog lovers. Don’t wait til Christmas for these delicious pancakes!
I think eggnog, gingerbread & cranberries are the quintessential Christmas flavors. They’re like the holy trinity of yuletide baking. Now – I’m not saying chocolate, peanut butter & caramel don’t have a place on my holiday cookie tray. But nothing says Christmas like a Rum & Eggnog or a Gingerbread man.
This weekend I was feeling especially festive – I went Christmas shopping, had a holiday drink, turned on the Christmas tunes… Clearly it was time to stock the fridge with eggnog.
Now, while I love eggnog as a tasty drink – I actually prefer the flavor in baked good form. The creaminess, nutmeg & rum lend themselves so well to baking. And while the taste is luxurious and rich in beverage form, it isn’t overwhelming when made into a delicious treat.
And let me tell you – these Eggnog Pancakes don’t disappoint. Thick, super fluffy, perfectly golden & filled with that quintessential eggnog flavor. The nutmeg & rum taste so scrumptious in pancakes and pair perfectly with maple syrup. Better still – making pancakes is simple. So you can easily whip these up for a Christmas Eve or Christmas morning breakfast. (Although I wouldn’t wait til then….)
I based these pancakes off the buttermilk pancake recipe I use for my Blueberry Pancakes & Snickers Pancakes but subbed the buttermilk for eggnog, reduced the sugar, and added nutmeg & rum extract. If you prefer a more subtle eggnog flavor you could leave out the rum extract. But if you’re the type that’s buying eggnog in November – I’d definitely include the rum extract and add a little extra nutmeg.
Just like all pancake recipes, it’s important not to over mix your batter so your pancakes are the ultimate in fluffiness. Having all your ingredients at room temperature will definitely help with this.
Light & fluffy – and filled with holiday flavors – I hope you love these pancakes as much as I did.
- 1 cup all purpose flour , spooned and levelled
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ - ½ teaspoon nutmeg , to taste
- 2 tablespoons melted butter , cooled to room temperature
- 1 large egg , room temperature
- 1 cup eggnog , room temperature
- 1 tablespoon sugar
- ¼ teaspoon rum extract
- ½ teaspoon vanilla
- oil or cooking spray for frying
- In a large bowl, whisk together the flour, baking powder, salt & nutmeg. Set aside.
- In a separate medium sized bowl, whisk together the remaining ingredients (melted butter through to the vanilla). Pour the wet ingredients into the flour mixture and fold together using a rubber spatula or wooden spoon until the batter is mixed but some flour streaks can still remain.
- Preheat an electric griddle to 350F degrees or heat a large frying pan on the stove to medium heat. Grease lightly with oil or non-stick cooking spray. Pour the batter onto the griddle or frying pan in about ¼ cup measurements. Allow to cook for about 2-3 minutes. Once you see small air bubbles forming on the uncooked side, flip the pancakes over and cook on the remaining side for 2-3 minutes until both sides are golden brown. Repeat with the remaining batter.
- Serve warm with maple syrup.