Eggnog Pancakes are perfect for the holiday time of year. When Eggnog appears at our grocery store, I grab a carton while I can. I was inspired to use eggnog instead of buttermilk to make “from scratch” pancakes. I also used vanilla bean paste, but you can easily substitute pure vanilla extra. These pancakes are thick, fluffy and addictive. I recommend using pure maple syrup and plenty of butter. Yes, it’s decadent, but eggnog only comes around once a year! Enjoy!
Today is the day that I’m turning on the Christmas music and I’m going to decorate the tree. I need to come up with my game plan to bake cookies (who doesn’t love cookies as a gift? Raises hand. Then the other.) I have some ambitious ideas for other edible gifts. But, first, I need a hearty breakfast so that I don’t eat the cookies, I’m about to bake.
There are those who love eggnog, and those who don’t. My husband doesn’t. My son said he’s never had it. I’m right in the middle–I can take it or leave it. Years ago, I made it from scratch. It’s a bit of work, takes a lot of eggs, but the bourbon spiked eggnog disappeared from the punch bowl. Then it hit me– eggnog in pancake batter, instead of buttermilk!
I’ve posted numerous pancake recipes, because I much prefer to make them from scratch. Pancake batter takes about five minutes to put together. This easy recipe uses flour, baking powder, a pinch of salt– and I added some freshly grated nutmeg. Whisk it together. In a large measuring cup, I added 1 1/3 cups eggnog (you could use buttermilk if you belong to the “I hate eggnog” camp). I decided to add one teaspoon of vanilla bean paste. If you don’t have any use 1/2 teaspoon of vanilla.
Whisk two eggs, and 2 Tablespoons of melted and cooled unsalted butter. Add the eggnog and whisk, then add to the dry ingredients. Stir until just combined. NOTE: Don’t overwork the pancake dough, so you don’t build up the gluten in the flour. This makes pancakes lighter and fluffier. The batter will be fairly thick.
Prep a griddle with a light coating of vegetable oil, melt a small amount of butter, for flavor. A 1/4 cup measuring cup helps to make the pancakes evenly sized. The bottom of the measuring cup helps to spread the batter evenly.
The batter is thick, and the pancakes will puff up pretty high. Carefully watch the griddle, so that is about medium hot, and let these cook until I see bubbles forming. The batter is thick, so it took a good 2 minutes, before flipping them.
These pancakes turned out fluffy indeed!
Fluffy Eggnog and Vanilla Bean Pancakes
Ingredients
- 2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour I used unbleached flour
- 2 heaping teaspoons baking powder
- 1 teaspoon sugar
- 1/4 tsp freshly grated nutmeg optional
- Pinch salt
- 1 1/3 cups Eggnog
- 2 eggs
- 1 tsp vanilla bean paste or 1/2 tsp pure vanilla
- Butter for the griddle
- Pure Maple Syrup
Instructions
- Melt the butter and set aside to cool slightly.
- In a bowl, measure the flour and add the baking powder, sugar and salt. Whisk, or stir to combine.
- In another bowl,whisk the Eggnog, eggs and the slightly cooled butter; pour the liquid ingredients into the dry ingredients, whisking as you do so.
- NOTE: I try not to overwork my pancake dough, so they turn out tender and fluffy.
- On medium-heat either a griddle or nonstick frying pan, and pour out about 1/4 cup of the batter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a 2-3 of minutes, on the other side.
Notes
I'm printing this out right now for supper tomorrow night…oh yeah 🙂
Oh my goodness!! Amazing!! These look so fluffy and wonderful, man do I wish I could have carbs! YUM!
The only way I really like eggnog is in lattes or in baked goods. These pancakes totally count as the latter. I love that you used that paste in the pancakes! i use it for EVERYTHING and it adds some extra oomph!
Well, I'm with you–there isn't much that can't be improved with good eggnog (no matter what the rest of your family thinks!). Of course, that's coming from a true addict: this morning's breakfast was old-fashioned eggnog made with fresh whole eggs and cream and vanilla, maple syrup to sweeten, and a pinch of salt. Heavenly, and full enough of protein and fat to carry me right through from 6:30 am to 1 pm as needed! So these are definitely pancakes I'd love! Thanks for the post. 🙂
Oh dear, look what you are tempting me with now! I'm not a breakfast eater, but the shots of the light, fluffy stacks of pancakes with that decadent maple syrup makes my mouth water. I love the flavors of eggnog so there is no question in my mind that I won't love these cakes.
These look beautiful. What a great idea! I'm sure they were delicious.
I am someone who can only drink eggnog spiked. It's just too thick and sweet without the liquor to thin it out and tame the stickiness.
I love egg nog and I love pancakes so this sounds delish to me! I can see guys not loving them as much..eggnog is either a love it or leave it flavor, but I think it's perfect for pancakes!
These look delicious. My family loves eggnog, so I think I will be making these this weekend. I love the vanilla paste in the mixture. Thanks for a great recipe!
I am on board for these! I enjoy eggnog but don't buy it very often…