These easy eggnog pancakes, with the flavor of creamy, rich eggnog, are light and fluffy and are a fun twist on the traditional buttermilk pancakes. They are quick and easy with very little prep and simple ingredients, getting breakfast to the table in no time. They can be made on a stove-top or electric skillet, or if you have a Blackstone Griddle they are perfect for larger batches.
A delicious breakfast treat for the holidays, these easy eggnog pancakes will surely become a favorite. Topped with maple syrup and fresh whipped cream they are perfect for Christmas morning or a fun weekend breakfast.
If you like these, you may also enjoy Pumpkin Spice Pancakes, or for a grab-and-go option, some flaky Eggnog Scones.
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These light and fluffy eggnog pancakes are perfect for a quick and easy holiday breakfast!
Made in just one bowl, this festive recipe brings the creamy, spiced flavors of eggnog right to your breakfast table without any fuss in about 20 minutes.
If you want to make it even quicker, you can make the batter the night before. Just give it a quick stir in the morning, and you’re ready to cook.
These pancakes are soft and tender and even better topped with butter, a drizzle of maple syrup, and a dollop of fresh whipped cream.
For an extra special holiday touch, try adding sugared cranberries, which bring a pop of color and tartness that complements the rich, sweet flavors of the pancakes, or chopped nuts for added crunch.
Cinnamon butter is a nice alternative to regular butter if you want to up the spicy flavors and is super easy to make.
Whether you’re treating yourself and your family, or serving up holiday brunch for friends, these eggnog pancakes are sure to be a hit.
This recipe makes about 8 pancakes, which is perfect for a small family but can easily be scaled up to feed a crowd. They also freeze well and can be popped in the toaster or air fryer to reheat for a quick weekday breakfast.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
All-purpose flour: This recipe calls for all-purpose flour, but whole wheat flour also works well, or you can do a combination of the two. I have not tested this recipe with gluten-free flour, but a one-to-one gluten-free flour substitute should work with this recipe.
Sugar: These pancakes are made with a small amount of granulated sugar, adding just a bit of sweetness. You could easily increase or decrease the amount depending on how sweet you like your pancakes and your flavor preference. However, if you add more sugar, you will want to watch the pancakes more carefully as they cook to avoid burning.
Eggnog: This recipe was made with full-fat eggnog. You can use full-fat or light eggnog for this recipe, but if using a lighter eggnog you may want to start with a bit less liquid as it is thinner in consistency. For a dairy-free option try using almond or oat milk eggnog.
Vanilla extract: Vanilla extract helps to bring out the flavor of creamy eggnog but this can easily be swapped for other flavor extracts. Flavours like almond or maple extract would work well.
Vegetable oil: Oil adds fat to the pancakes and helps make them lighter. If you don’t like using vegetable oil, you can use a different neutral flavor oil such as avocado or coconut oil. Melted butter may also be used.
Cooking Pancakes on a Skillet
Heat an electric griddle or stovetop griddle to medium heat.
You will know the skillet is hot enough when you sprinkle a bit of water on the surface and it sizzles and evaporates right away.
Lightly brush the skillet with butter then pour pancake batter onto the skillet. I like to pour with a measuring cup using a ⅓ or ½ cup measure. I find this makes a nice-sized pancake. How many you can cook at one time will depend on the surface area of your skillet.
Cook until you start to see bubbles on the top of the pancakes and the edges are beginning to set, 5-7 minutes. Then flip and cook an additional 2-3 minutes.
Remove to a platter and serve.
Blackstone Griddle Eggnog Pancakes
These pancakes can easily be made on a Blackstone Griddle with no adaptations needed for the recipe.
Preheat the seasoned griddle to medium heat, and coat with a small amount of butter or oil.
Pour the pancakes onto the griddle with a ladle or using a bowl with a pour spout. Allow them to cook for 5-6 minutes until the edges look set and the top of the pancakes are covered in bubbles, then flip and cook for another 2-3 minutes.
Storing Leftover Pancakes
Leftover pancakes can be wrapped in plastic wrap, or placed in a ziplock bag and stored in the fridge or freezer.
If you are going to freeze them, I suggest placing a piece of wax paper between each pancake to prevent them from sticking and make it easy to pull them out one at a time.
These should last about 3 days in the fridge and up to 3 months in the freezer.
More Breakfast Recipes
Looking for other recipes like this? Try these:
Printable Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 ½ cups eggnog
- 2 tablespoon vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Lightly whisk the eggs, then add the eggs, eggnog, vegetable oil and vanilla to the dry ingredients.
- Whisk until you have a thick, but pourable batter. If you want thinner pancakes you can add a bit more eggnog.
- Preheat your electric or stovetop griddle to medium heat. It is ready when you sprinkle a bit of water on the surface and it sizzles and evaporates right away.
- Lightly butter the griddle, then pour the pancake onto the hot surface. I use a ½ cup measuring cup, but you can make them bigger or smaller.
- Let the pancakes cook for about 5-7 minutes, or until the edges are starting to set and you begin to see bubbles on the surface.
- Flip the pancakes and cook a few mintues more then remove to a serving plate to serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.