Eggnog Pancakes with Warm Cinnamon Maple Syrup

Eggnog Pancakes capture all the cozy flavors of the holidays. They’re soft, fluffy, and warmly spiced with cinnamon and nutmeg. Rich eggnog adds moisture and a distinctive festive taste while melted butter gives a tender crumb and lightly crisp edges. Serve warm with butter and real maple syrup for a breakfast that feels like Christmas morning.

Key Ingredients & Test Notes

• All-Purpose Flour: A medium-protein flour (about 10–11%) builds structure without making the pancakes heavy. Use a reliable brand for consistent results.
• Eggnog: The star ingredient — it adds richness, sweetness, and holiday flavor. Use quality eggnog (non-alcoholic unless you prefer otherwise).
  • Test Note: If the batter seems too thick, stir in a tablespoon or two more eggnog until it pours easily but isn’t runny.
• Baking Powder: Provides lift for light, fluffy pancakes.
  • Test Note: Ensure baking powder is fresh — expired leavening makes pancakes flat and dense.
• Cinnamon & Nutmeg: Essential for that warm, seasonal flavor.
• Butter: Adds richness and helps create golden, slightly crisp edges.
• Maple Syrup: Pour over warm pancakes to enhance the spiced flavor with natural sweetness.

How to Make Eggnog Pancakes

1. Whisk dry ingredients: In a medium bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. Mix wet ingredients: In a separate bowl whisk the eggnog with melted (and cooled) butter, eggs, vanilla extract, and maple syrup.
3. Combine: Pour the wet ingredients into the dry and whisk gently until just combined. A few small lumps are fine — don’t overmix.
4. Preheat skillet: Heat a cast-iron skillet, nonstick pan, or griddle over medium. Add about 1 tablespoon butter and spread it to lightly coat the surface. Add more butter as needed between batches.
5. Cook pancakes: Pour 1/3 cup batter for large pancakes or 1/4 cup for smaller ones into rounds on the hot pan. Cook until bubbles form in the center and edges look set, about 2–3 minutes.
6. Flip carefully: Use a wide, flat spatula to flip and cook the other side 1–2 minutes until golden brown.
7. Keep warm: Transfer finished pancakes to a plate or baking sheet and keep warm in a 200°F oven while you finish the rest.
8. Serve: Stack and serve immediately with butter and maple syrup. Optional toppings: powdered sugar, extra cinnamon, or whipped cream for a festive touch.

Helpful Tips

• Avoid over-mixing. Stir only until the ingredients are combined; overworking the batter makes pancakes tough.
• Portion consistently. Use a 1/3-cup or 1/4-cup measure for evenly sized pancakes that cook at the same rate.
• Use butter in a cast iron skillet. A thin coating of melted butter creates lovely golden edges and deep flavor.
• Cook on medium heat. Medium heat lets the pancakes cook through without burning the outside.
• Watch for bubbles. Flip when bubbles form in the center and the edges look set — that’s the best indicator they’re ready.
• Don’t overcook the second side. It typically takes just 1–2 minutes to finish.

Leftovers & Storage

• Refrigerator: Store pancakes in an airtight container in the refrigerator for up to 5–7 days. Reheat briefly in a skillet over low heat or in the microwave covered with a damp paper towel to retain softness.
• Freezing: Freeze pancakes in a single layer with parchment between each in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a toaster, oven, or skillet for a quick breakfast.

★★★★★ Please leave a star rating and review below if you try this recipe — thank you!

4 from 1 vote

Eggnog Pancakes

By Jenn Davis

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Yield: 12 pancakes

Easy holiday breakfast: fluffy Eggnog Pancakes flavored with eggnog, maple syrup, cinnamon, and nutmeg.

Ingredients

• 250 grams (2 cups) all-purpose flour (about 11% protein)
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1.5 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 480 grams (2 cups) eggnog, non-alcoholic
• 57 grams (1/4 cup) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon maple syrup

Extra Ingredients

• 2–3 tablespoons unsalted butter for the pan
• Maple syrup, for serving

Instructions

• Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
• In a separate bowl, whisk eggnog with melted butter, eggs, vanilla, and maple syrup.
• Pour the wet mixture into the dry ingredients and whisk until just combined; small lumps are okay.
• Heat a griddle or skillet over medium. Add 1 tablespoon butter and spread to coat; add more as needed between pancakes.
• Pour 1/3 cup batter for each pancake (or 1/4 cup for smaller ones). Cook until bubbles form in the center and the edges look set, about 2–3 minutes.
• Flip with a wide spatula and cook the second side 1–2 minutes until golden.
• Serve immediately with butter and maple syrup.

Notes

Store Leftovers

Pancakes keep in an airtight container in the refrigerator for up to 5–7 days.

Freeze stacked with parchment between each in a freezer-safe bag for up to 2 months. Reheat frozen pancakes in a toaster, oven, or skillet until warmed through.

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