Eggnog Pancakes

Mmmmm...'tis the season for all things eggnog!  Remember that pumpkin and butternut squash binge I went on during the fall?  Well, eggnog is about to take over.  Don't say I didn't warn you.  And, I'm at it, one other warning....do yourself a favor and do not read the nutrition label on the eggnog carton.  Just ignore it and pretend it doesn't exist.  That's what I like to do....especially when I drink an entire carton of eggnog in one weekend.  A little excessive, I know, but I did also use it to make these awesome pancakes and I've been swapping the half & half for eggnog in my morning coffee (delicious no brainer!).

As I started cooking up these pancakes the smell of eggnog and nutmeg filled my kitchen, and it was wonderful!  These pancakes are thick and fluffy, and taste even better than they smell.

Turns out, last week, the folks over at The Kitchn also had eggnog on their mind and listed a few delicious ideas on Eggnog for Breakfast.  One of those recipes just happened to be my Eggnog Oatmeal.  Awesome, right?  I was pretty stoked to find that! 

Print Recipe

Eggnog Pancakes

(Adapted from Joy the Baker)

Serves 4

2 cups all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1/4 teaspoon cinnamon

pinch of ground allspice

6 tablespoons butter, melted 

2 eggs

2 cups eggnog

2 teaspoons vanilla extract

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.  Set aside.

In a small bowl, beat the egg with the eggnog and vanilla.  Stir in the melted butter. 

Add the wet ingredients to the dry ingredients and stir to incorporate.  Don’t overmix.  They might be a few small lumps....that's ok, you don't have to work them all out.

Let the batter rest  for a few minutes.  Add a tablespoon of butter to a hot skillet.  Drop a big spoonful (or two) of batter into the heated pan and cook until the bottom is golden brown, flip and cook til golden.

Serve with warm maple syrup.

Enjoy!