Eggnog Pancakes
These thick, fluffy Eggnog Pancakes are perfect for holiday breakfasts. Don't wait til Christmas for these delicious pancakes!
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 8 pancakes
- 1 cup all purpose flour , spooned and levelled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 - 1/2 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
- 1/4 teaspoon rum extract
- 1/2 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 1/4 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.
Calories: 125kcal