Eggnog is a rich, creamy holiday beverage traditionally made with milk, cream, sugar, whipped eggs, and warm spices like nutmeg and cinnamon. Often spiked with rum or bourbon, it’s a festive drink enjoyed during the winter months, especially around Christmas. What makes eggnog so special is its indulgent texture and comforting blend of spices, which evoke the warmth and coziness of the holiday season. But eggnog isn’t just for sipping! Its luxurious flavor can be used to elevate a variety of recipes, from baked goods to desserts, and even breakfast dishes. Adding eggnog to your breakfast pancakes infuses them with the warm, spiced notes of the drink, creating a decadent, seasonal twist on a breakfast favorite. The result is a perfect holiday breakfast that feels both comforting and festive—a delightful way to start your day during the winter months! Whether enjoyed with syrup or whipped cream, Eggnog Pancakes are a delicious way to bring the magic of the holidays to your breakfast table.
Step-by-step: How to make easy eggnog pancakes
Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a separate bowl, whisk the eggnog, eggs, melted butter, and vanilla extract until well combined.
Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Serve: Serve warm with maple syrup, a sprinkle of nutmeg, or even a dollop of whipped cream for an extra festive touch.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
