Description
Delight in these fluffy Eggnog Pancakes, a festive twist on classic pancakes using creamy, spiced eggnog that adds warmth and seasonal flavor. Perfect for holiday breakfasts or cozy weekend brunches, these pancakes combine traditional spices like nutmeg and cinnamon with a rich, tender batter for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 tablespoon granulated sugar
Wet Ingredients
- 1 ¼ cups eggnog
- 1 egg
- 3 tablespoon melted butter
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, nutmeg, and cinnamon until well combined. This ensures an even distribution of leavening agents and spices for a perfectly balanced pancake batter.
- Add Wet Ingredients: Create a well in the center of the dry mixture and pour in the eggnog, egg, and melted butter, preparing to mix into a smooth batter.
- Combine Batter: Using an electric mixer, blend the ingredients until the batter is smooth without lumps, ensuring a light and fluffy texture after cooking.
- Preheat Pan: Heat a griddle or frying pan over medium heat and add a small amount of butter, letting it melt completely to prevent sticking and add flavor.
- Portion Batter: Scoop approximately ¼ cup of batter per pancake onto the hot griddle, spacing evenly to allow for spreading during cooking.
- Cook Pancakes: Allow the pancakes to cook until bubbles form on the surface and the edges begin to look set, then carefully flip each pancake over.
- Finish Cooking: Cook the flipped pancakes for about 1 minute or until no steam rises from the surface and the pancakes are cooked through. Remove from the pan and serve warm.
Notes
- To keep pancakes warm, place cooked pancakes on a baking sheet in a preheated oven at 200°F (93°C) until all pancakes are ready to serve.
- Use full-fat eggnog for best flavor and texture; low-fat versions may make pancakes less rich.
- For a dairy-free version, substitute the eggnog with a spiced almond or oat milk and use a plant-based butter alternative.
- Adjust the spices (nutmeg and cinnamon) to taste for a more or less intense holiday flavor.
- These pancakes can be topped with whipped cream, maple syrup, or a dusting of powdered sugar for extra indulgence.
