These thick, fluffy Eggnog Pancakes are perfect for holiday breakfasts. Don’t wait until Christmas for these delicious pancakes!
I think eggnog, gingerbread, and cranberries are the quintessential Christmas flavors — a festive trio that instantly evokes the holidays. While chocolate, peanut butter, and caramel also earn a spot on my cookie tray, nothing captures the season like a mug of spiced eggnog or a freshly baked gingerbread cookie.
This weekend I felt especially festive: I went Christmas shopping, enjoyed a holiday drink, turned on seasonal music… and of course stocked the fridge with eggnog.
Although I enjoy eggnog as a creamy beverage, I prefer its flavor in baked treats. The richness, warm nutmeg, and hint of rum translate beautifully into baked goods. In drink form eggnog can be indulgent; in pancakes it becomes a more balanced, comforting flavor that pairs wonderfully with maple syrup.
These Eggnog Pancakes are thick, incredibly fluffy, and golden brown, each bite infused with that classic eggnog profile. I adapted my favorite buttermilk pancake base—used for recipes like Blueberry Pancakes and Snickers Pancakes—by substituting buttermilk with eggnog, cutting back the sugar, and adding nutmeg plus rum extract. If you prefer a subtler eggnog note, skip the rum extract; but if you’re an early-season eggnog fan, I recommend keeping it and even adding an extra pinch of nutmeg.
As with any pancake batter, avoid overmixing to keep the pancakes light and tender. Bringing ingredients to room temperature helps create a smooth batter and better rise, resulting in peak fluffiness.
Light, fluffy, and full of holiday flavor—these pancakes are perfect for a Christmas Eve or Christmas morning breakfast, though they’re delightful anytime you crave a festive start to the day.
Eggnog Pancakes
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Ingredients
- 1 cup all purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 – 1/2 teaspoon nutmeg, to taste
- 2 tablespoons melted butter, cooled to room temperature
- 1 large egg, room temperature
- 1 cup eggnog, room temperature
- 1 tablespoon sugar
- 1/4 teaspoon rum extract
- 1/2 teaspoon vanilla
- oil or cooking spray for frying
Instructions
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In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
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In a separate medium bowl, whisk the melted butter, egg, eggnog, sugar, rum extract, and vanilla until combined. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula or wooden spoon until mostly combined — a few flour streaks are fine. Avoid overmixing to keep the pancakes tender.
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Preheat an electric griddle to 350°F or heat a large skillet over medium. Lightly grease with oil or nonstick spray. Spoon batter onto the griddle in 1/4-cup portions. Cook 2–3 minutes until small bubbles form on the surface, then flip and cook another 2–3 minutes until both sides are golden. Repeat with remaining batter.
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Serve warm with maple syrup.
Nutrition
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