Eggnog Pancakes

 Easy, fluffy Eggnog Pancakes topped with syrup and powdered sugar. 

Are you sick of my pancakes yet? I know, I make a lot of pancakes. What can I say, I’m a fan of eating cake for breakfast.

As previously mentioned, I wasn’t always an eggnog person. In fact, I still don’t like to drink it straight up. BUT. I am definitely on board with eggnog-infused baked goods. These cupcakes and those sugar cookies made me a permanent believer. And these pancakes! My love for eggnog treats grows stronger each bite.

Speaking of each bite…

Do you see that perfection?? I swoon.

Eggnog Pancakes

Easy, fluffy eggnog pancakes topped with syrup and powdered sugar.

4.67 from 9 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 15 minutes

0 minutes

Total Time: 25 minutes

Servings: 4 servings

Ingredients

• ▢ 1 ½ cups flour
• ▢ 3 tablespoons sugar
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 2 eggs - at room temperature
• ▢ 1 ¼ cups eggnog
• ▢ ½ teaspoon vanilla
• ▢ 3 tablespoons oil - (may sub melted butter)
• ▢ optional: maple syrup and powdered sugar

Instructions

• In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
• In a second bowl beat eggs. Whisk in the milk, vanilla, and butter.
• Combine dry and wet ingredients, stirring until just combined (do not over-mix! there will be a few lumps, that's okay).
• Lightly grease a large nonstick skillet or griddle. Pour 1/4 cup of batter onto the skillet.
• Once edges begin to look "dry" and bubble form in the top of the batter, flip the pancake and cook for another 1-2 minutes until golden.
• Repeat with remaining batter til you've used it all. Serve pancakes warm and top with syrup and powdered sugar as desired. Enjoy!

Notes

Serve with your favorite syrup and a hearty dusting of powdered sugar. 

Nutrition

Calories: 403 kcal, Carbohydrates: 52 g, Protein: 11 g, Fat: 16 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 129 mg, Sodium: 539 mg, Potassium: 213 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 282 IU, Vitamin C: 1 mg, Calcium: 299 mg, Iron: 3 mg

Course: Breakfast

Cuisine: American

Author: Tiffany

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