Make your family’s Christmas breakfast even more memorable with these eggnog pancakes!
When the holiday season rolls around, eggnog is never far behind. If you love the flavor of this creamy spiced drink, why not turn it into a morning meal?
These eggnog pancakes are just as light and fluffy as any, but with a special Christmas twist. Rich, airy, and delicious, they’ll definitely bring joy to your world.
Eggnog Pancakes
You can never go wrong with homemade pancakes for breakfast. That’s just a given. But people want something special for the holidays.
These pancakes feature a fun, festive holiday twist. Instead of just milk, you’ll also add eggnog. Because why not?
Eggnog pancakes are rich and hearty, but unlike regular pancakes, they’ll give your Christmas morning a little extra cheer!
Ingredients
You won’t need much to make eggnog pancakes. Just basic pancake ingredients and eggnog. Here’s the complete list:
- Flour. All-purpose is fine.
- Sugar. For natural sweetness.
- Baking powder. The leavening agent that helps the pancakes rise.
- Salt. A flavor enhancer.
- Eggnog. The star of the show. Use store-bought or homemade eggnog, as you prefer.
- Milk. Typically, I use whole milk in pancakes. However, the eggnog is rich, so 1% is fine.
- Oil. For added moisture.
- Egg. The binding agent that holds everything together.
How to Make Eggnog Pancakes
Want a quick overview of the steps before heading to the recipe card? I’ve got you!
1. Preheat. Whether you’re using a griddle or a skillet, preheating is a necessity.
Use medium heat and ensure the pan or griddle is hot before adding the first scoop of batter.
2. Make the batter. Combine the flour, sugar, baking soda, and salt in a large bowl. Once the ingredients are well mixed, form a well in their center.
Next, pour the eggnog, milk, oil, and egg into the well. Then, whisk together gently until the ingredients are just combined. Don’t overmix!
3. Check the pan. Add a sprinkling of water to the pan/griddle. If it sizzles, you’re ready to cook. If not, let it preheat a little longer.
4. Cook the pancakes. Reduce the heat to medium-low. Pour 1/4 cup of the batter into the pan. Cook for 2 minutes or until you see bubbles forming on the surface.
Then, flip and cook for another 1-2 minutes or until the pancake is lightly browned.
5. Finish the pancakes. Once the pancake is done, place it on a baking sheet in the oven to stay warm. (More on this below.)
Continue cooking until you’ve used all the batter. Transfer each finished pancake to the oven to stay warm.
6. Serve. Serve the pancakes with desired toppings and enjoy!
What Is the Trick to Making Fluffy Pancakes?
There are plenty of tips and tricks to getting the fluffiest pancakes possible. However, there are really only three you need to remember.
1. Use fresh baking soda.
Baking soda is the leavening agent responsible for making the pancakes rise. So be sure yours is 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.
2. Separate the egg.
After you’ve separated the egg, beat just the egg white until stiff peaks form. Then, gently mix the beaten egg white with the prepared batter.
This is the same technique used for making the famous Japanese souffle pancakes.
3. Let the batter rest.
Lastly, don’t jump right into cooking the pancakes. Instead, let the batter rest for 30 minutes first.
While not a requirement, it does help make your pancakes thicker and fluffier by allowing the baking soda time to activate.
That’s what gives the pancakes such a nice lift.
Tips for the Best Pancakes
Here are a few more tips to ensure your pancakes are as delicious as possible:
- Use room-temperature ingredients. Take the milk, eggnog, and eggs out of the fridge 30 minutes before you make the batter. It makes mixing easier.
- Don’t overmix! I hate those nasty lumps, too, but they’re unavoidable. If you mix too much, you’ll end up with tough and rubbery pancakes.
- Don’t overcrowd the skillet. If you pour too much batter into the pan, the pancakes won’t cook evenly. Just a quarter cup per pancake will do. And be sure to cook in batches.
- Keep the heat low. Don’t go over medium heat when cooking pancakes. For your first pancake, I suggest starting with low or medium-low heat. Then, increase as needed.
- Flip properly and only once. Firstly, flip with your wrist, not your elbow. Next, flip only once per pancake. They take about 2 minutes to cook per side. Be patient, and DO NOT flip until you see bubbles rising to the surface.
- Make them even merrier! These are holiday pancakes, so why not give them a boozy twist? A tablespoon of rum or bourbon in the batter gives the pancakes extra Christmas cheer. You can also add a pinch of nutmeg.
Keeping Pancakes Warm
It’s not as if you can cook six pancakes at a time!
Luckily, all you need is an oven to ensure your pancakes are still warm by the time you’re done cooking. Here’s how:
- When you’re about to cook, preheat your oven to the lowest setting.
- Pop a large baking sheet in.
- Place your cooked pancakes on the baking sheet.
Your oven will keep them nice and hot without burning them.
Topping Ideas
Pancakes are like a blank breakfast canvas.
There are a slew of pancake toppings and mix-ins to give them flavor, and here are my top choices:
- Maple syrup and butter. It’s a classic for a reason!
- 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.
Pro Tip: I know placing the toppings in the bowl with the batter seems like a cool idea. Don’t do it!
Because the batter isn’t that thick, the toppings will only sink to the bottom. Sprinkle them over the batter once it’s in the pan instead.
More Pancake Recipes
Can’t get enough of flapjacks? Here are more pancake recipes for you to try!
- IHOP Pancakes
- Cracker Barrel Pancakes
- Old-fashioned Pancakes
- Chocolate Chip Pancakes
- Fluffy Blueberry Pancakes
Eggnog Pancakes
6
servings5
minutes15
minutes229
kcalCelebrate the holidays with these tasty eggnog pancakes! They’re perfect for the season and are so easy to whip up. We also give tips for the best pancakes!
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
1/4 cup 1% milk
2 tablespoons oil
1 egg, lightly beaten
Instructions
- Place a lightly greased skillet or griddle over medium heat.
- While the pan is preheating, combine the flour, sugar, baking powder, and salt in a large bowl. Create a well in the middle and pour in the eggnog, milk, oil, and egg. Whisk until well-combined. If the batter is too thick, stir in a bit of milk until pourable.
- Once the pan is hot, reduce heat to medium-low. Pour 1/4 cup of batter onto the pan. Cook until bubbles form on top, about 2 minutes. Flip the pancake over with a spatula. Continue to cook until the bottom is lightly browned, about 2 minutes.
- Repeat for the remaining batter. Serve with butter and maple syrup. Enjoy!
Notes
- The recipe makes 6 servings.
- You can freeze leftover pancakes for up to 2 months. Stack them with a layer of wax paper in between each. 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.
