Make your holiday breakfast even more memorable with these eggnog pancakes!
Yuletide season is here, and so is eggnog. If you love the flavor of this creamy spiced drink, why not turn it into a morning meal?
These pancakes are just as tall and airy as any, but with a special Christmas twist. Rich, fluffy, and delicious, they’ll definitely bring joy to your world.
Pancakes are typically made with milk, but with this recipe, you’ll get a fun holiday twist. Instead of just milk, we’re also adding in eggnog. Because why not?
These eggnog pancakes are rich and hearty, but unlike regular ones, they’ll give your Christmas morning extra cheer!
How to Make Eggnog Pancakes
Start by preheating your grill or skillet on medium heat. You’ll want it to be nice and hot by the time you’re ready to cook.
In a large bowl, mix together the flour, sugar, baking soda, and salt. Form a well in the middle for your wet ingredients.
This technique helps prevent you from over-mixing the ingredients.
Pour the eggnog, milk, oil, and egg into the well. Whisk them all together just until the ingredients are well-combined.
A few small lumps are fine. Seriously, don’t be too concerned about them. If you over-mix, your pancakes will be tough and rubbery.
The batter should be thick, but still pourable If not, add a splash of milk and stir.
Check if your pan is hot enough by sprinkling it with water. If it sizzles, you’re ready to cook.
Reduce the heat to medium-low. Pour 1/4 cup of batter onto the pan. It’s best to use a measuring cup for this to get even sizes.
Cook the pancake for 2 minutes, or until bubbles form on the surface.
Flip the pancake over with a flat spatula and cook the other side for another 2 minutes, or until it’s lightly browned.
Repeat for the remaining batter. This recipe makes 6 pancakes.
What Is the Trick to Making Fluffy Pancakes?
Baking soda is the leavening agent responsible for making the pancakes rise. So you’ll want to be sure it’s potent. Check the label for its expiration date.
If the baking soda is already in a different container, check for potency by mixing it with vinegar or lemon juice.
If the mixture bubbles, your baking soda is good to go.
Also, if you don’t mind the extra step, separate the egg and beat the white until stiff peaks form.
Gently mix the beaten egg white with the prepared batter. This is the same technique used for making the popular Japanese souffle pancakes.
Lastly, let the batter rest for 30 minutes before cooking. This isn’t required, but it does help make your pancakes thicker and fluffier.
It allows the baking soda – a leavening agent – to activate, which will then give the pancakes a nice lift.
Tips for the Best Pancakes
- Use room temperature ingredients for easier mixing. Take the milk, eggnog, and eggs out of the fridge 30 minutes before you make the batter.
- Don’t over-mix the batter. I hate those nasty lumps, too, but know that they’re unavoidable. If you mix too much, you’ll end up with tough and rubbery pancakes.
- The best pan to use for pancakes is either a griddle or a skillet. You’ll want it to be spacious enough so that it’s easy to flip the flapjacks over.
- Whichever pan you pick, be sure to preheat it first. A cold pan will result in thin, flat pancakes. To test for readiness, sprinkle some water into the pan. If the water sizzles, it’s all set.
- Don’t pour too much batter into the pan, otherwise, the pancakes won’t cook evenly. Just a quarter cup per pancake will do.
- Don’t go over medium heat when cooking the pancakes. For your first pancake, I suggest you start with low or medium-low heat, and then just increase as needed. This lessens the risk of burning.
- Pancakes take about 2 minutes to cook per side. Once you see bubbles forming on top, be ready to flip them over. Wait for the bubbles – you won’t want to flip the pancakes more than once.
- Is it your first time flipping? Here’s a tip: do the flip with your wrist – not your elbow.
- These are holiday pancakes, after all, so why not give it a boozy twist? A tablespoon of rum or bourbon in the batter gives the pancakes extra Christmas cheer.
- For added Christmas flavor, add a pinch of nutmeg to the batter.
- You can freeze leftover pancakes for up to 2 months. Stack them up with a layer of wax paper in between. Place them in a freezer-safe bag, squeeze out the excess air, and seal.
- To reheat, cook frozen pancakes in the oven at 375 degrees Fahrenheit, covered with aluminum foil, for 6 to 8 minutes. Or, microwave them for 40 seconds.
Keeping Pancakes Warm
It’s not as if you can cook six pancakes at a time! Be sure your pancakes are still warm by the time you’re done cooking. All you’ll need is the oven.
Just when you’re about to cook, preheat your oven to the lowest setting possible and pop a large baking sheet in.
Place your cooked pancakes on the baking sheet, and your oven will keep them nice and hot.
Pancakes are like a blank breakfast canvas.
There’s a slew of toppings and mix-ins to give them flavor, and here are my top choices (apart from maple syrup and butter, of course).
We also have some other pancake topping ideas you can check out!
Fresh fruits and berries. I love the combination of sliced ripe mangoes and peaches, as well as blueberries and blackberries. Fruit jams and preserves are awesome, too.
Nuts. A good sprinkling of chopped toasted almonds, pecans, and walnuts adds a nice crunch. They also pair beautifully with maple syrup.
Chocolate Chips and Syrup. This one’s for the kids and kids at heart.
Bananas, Peanut Butter, and Bacon. If it’s good enough for Elvis, it’s good enough for me.
Tip: I know placing the toppings in the batter seems like a cool idea, but don’t do it.
Because the batter isn’t that thick, the toppings will only sink to the bottom. Add them to the batter once it this the pan instead.
More Pancake Recipes
Can’t get enough of flapjacks? Here are more pancake recipes for you to try!
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