Eggnog Pancakes Recipe
These Eggnog Pancakes are soft, fluffy, and filled with cozy cinnamon nutmeg flavor, making them the perfect festive breakfast for winter.
Servings: 6 pancakes
Calories: 230kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons white sugar or xylitol
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup eggnog
- 1 large egg
- 3-4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for greasing pan
Instructions
- Mix the dry ingredients. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk until everything is evenly incorporated so the pancakes cook consistently.
- Combine the wet ingredients. Whisk together the eggnog, egg, melted butter, and vanilla in a separate bowl until smooth and creamy. This helps the batter blend without lumps.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A slightly lumpy batter ensures softer pancakes. If the batter feels thick, thin it with 1–2 tablespoons of olive oil for a smoother pour.
- Rest the batter. Let the mixture sit for a couple of minutes so the flour can hydrate and the batter can relax, giving the pancakes a fluffier texture and preventing toughness.
- Cook the pancakes. Heat a skillet or griddle over medium heat and grease with butter or oil. Pour ¼ cup batter per pancake and cook until bubbles form on the surface. Flip and cook until golden and cooked through, adjusting the heat as needed.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 273mg | Potassium: 185mg | Fiber: 1g | Sugar: 8g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg