Half the Sugar Baker
These eggnog pancakes are the perfect easy holiday breakfast and are great for using up extra eggnog! They are fluffy and tender and best of all, they are so simple to make! Let’s face it, after all that holiday cooking, it’s nice to have an easy breakfast!
Tips + notes for the best eggnog pancakes:
The flour: this recipe calls for all purpose flour, but you can easily make these pancakes with almond flour or whole wheat flour. I’ve actually found that using a blend of almond flour and all purpose flour makes the pancakes super tender. My favorite ratio is 1 cup almond flour with 1 cup all purpose flour. Since the almond flour absorbs less liquid, reduce the milk to 1 1/2 cups.
The spices: I like to add ground cinnamon and ground nutmeg to my eggnog pancakes because they really bring out the eggnog flavor. If you don’t have any, feel free to skip the spices!
The milk: you can use any milk you want for these pancakes. I used 2% skim milk because that’s what I had on hand. For the fluffiest pancakes, it’s best to use room temperature ingredients, but I always forget. Instead, I measure out my milk straight from the fridge and then microwave for 25 seconds. This helps the pancakes rise while cooking.
Add-ins: I like to add raisins and walnuts to these eggnog pancakes because I think they really compliment the eggnog flavor. Feel free to experiment with different add-ins! Some things you could try are chocolate chips, pecans, and other fruits!
Mixing: it’s important that you do not overmix pancake batter because that could lead to dense and tough pancakes! I like to mix until the batter is just combined, and it’s totally fine if there are still small lumps in the batter!
Cooking: my favorite way to cook pancakes is on a electric griddle/skillet. This gives me the best control over temperature and consistency. I find that the best temperature to cook these pancakes is at 350º F. If you don’t have an electric griddle, don’t worry, you can easily make these on the stove! Just heat a skillet/pan over medium/low heat and add some oil or butter. Then start by making one pancake to test out the temperature and adjust from there!
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Eggnog Pancakes
Ingredients
- 2 cups all-purpose flour see above for alternatives
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon optional
- 1/8 teaspoon ground nutmeg optional
- 2 eggs
- 2 cups eggnog
- 1/4 cup raisins optional
- 1/4 cup chopped walnuts optional
Instructions
- In a large bowl, whisk together flour, baking powder, salt, sugar, ground cinnamon, and ground nutmeg. Set aside.
- Microwave the eggnog for 25 seconds then add to a medium bowl. Add the eggs to the eggnog and beat until combined. Pour the eggnog mixture into the dry ingredients and stir just until combined. It's ok if there are some lumps in the batter. Gently stir in the raisins and walnuts, if using.
- Heat an electric griddle to 350ºF or heat a skillet over medium low heat. Once preheated, add a teaspoon of butter or oil and spread into an even layer over the skillet. Add 1/4 cup batter for small pancakes and 1/2 cup for large pancakes to the skillet.
- Pancakes are ready to flip once small holes form and the pancake edges look dry, 1-2 minutes. Then cook on the other side for 45-60 seconds or until golden brown. You can stack the pancakes in a 180º F oven to stay warm while you finish cooking. Enjoy warm!
I can eat a dozen of these!
Hi Richard, I could too! I’m so glad you liked these pancakes!