Eggnog Pancakes
Fluffy and tender eggnog pancakes that are perfect for the holiday season. These are also an amazing way to use up leftover eggnog!
Servings: 4 people
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!
Notes
See above in the post for flour substitutions and other tips.