Christmas Morning Eggnog Pancakes

Pancakes with syrup and eggnog in background.

5 from 1 vote

Christmas Morning Eggnog Pancakes

Wake up to the delightful flavors of the season with our Christmas Morning Eggnog Pancakes! These fluffy, aromatic pancakes are infused with the warm essence of eggnog, making them the perfect indulgence for a cozy and festive breakfast celebration. Just a few simple steps + less than 25 minutes total, and you'll have a stack of deliciousness on your plate.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: breakfast, brunch, christmas, easy, eggnog, family-friendly, fluffy, holiday, holidays, kid-friendly, pancakes, vegetarian

Servings: pancakes

Calories: 340kcal

Author: Shanika

Ingredients

PANCAKES:

2 ½ cups organic all-purpose flour
½ cup organic cane sugar
2 tsps baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon sea salt
2 large organic eggs, at room temp.
1 teaspoon vanilla extract
2 Tbsps vegetable oil, organic
1 ¾ cups premium eggnog
4 Tbsps unsalted butter, for cooking

OPTIONAL TOPPINGS:

Whipped cream
Festive sprinkles
Cranberry compote (See Post for deatils)

Instructions

TO MAKE THE BATTER:

In a large bowl, add the flour, sugar, baking powder cinnamon, nutmeg, cloves, and salt together and whisk until combined.
Make a small well in the middle of the dry ingredients and add in the eggnog, eggs, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional eggnog, 1 tablespoon at a time until more smooth, yet still thick enough.

COOK THE PANCAKES:

Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with whipped cream, festive sprinkles, cranberry compote, and lightly drizzle with maple syrup, if desired.
Bon Appetit!

Notes

FREEZE OPTION: If you’d like to make these eggnog pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
SWEETENER: If you choose to opt out of cane sugar, you can always substitute with maple syrup, date syrup, coconut sugar, or brown sugar.
OIL: Instead of vegetable oil, you can always use coconut oil or melted unsalted butter, if preferred.

Nutrition