Eggnog pancakes are sweet, spiced, and so easy to make. Simply replace the milk in a typical pancake recipe with eggnog for a straightforward swap. We added vanilla extract and a few spices for extra festive flavor.
The eggnog also turns into a delicious glaze to drizzle over the top for a sweet finish. Serve with fresh whipped cream for extra decadence or keep it simple with butter and maple syrup.
- For the Eggnog Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup eggnog
- 1 large egg
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- For the Eggnog Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- Optional: whipped cream, syrup, butter (toppings)
Note: While there are multiple steps to this recipe, these pancakes are broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Pancakes
Gather the ingredients. Preheat the oven to 200 F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Beat the eggnog, egg, melted butter, vanilla extract, nutmeg, and cinnamon in a separate bowl or measuring cup until well combined.
Slowly add the wet mixture to the dry mixture, whisking until there are no pockets of dry ingredients (a few lumps are OK). Be careful not to overmix, or the pancakes may be tough.
Grease a griddle or nonstick pan with cooking spray and heat over medium-low until hot. Add 1/4 cup of the batter to the pan, fitting about 2 or 3 pancakes total (careful not to overcrowd or they will be hard to flip). Cook for about 2 minutes or until golden brown on the bottom. Flip and cook for an additional 2 minutes.
Keep the finished pancakes warm in a warm oven while you cook the remaining batter.
Prepare the Glaze
Gather the ingredients.
Whisk together the powdered sugar, eggnog, and vanilla extract in a small bowl.
Drizzle the glaze over the pancakes and serve with whipped cream, if desired. The pancakes can also be served with syrup and butter.
How to Store and Freeze
- Allow the pancakes to cool, then store in a plastic bag in the refrigerator for up to three days.
- To freeze, allow the pancakes to cool and then freeze in a single layer on a sheet pan. Add them to a plastic food storage bag once frozen and return to the freezer for up to a month.
- You can double or triple this batch. Make sure to heat your oven to 200 F to keep the pancakes warm while you are cooking. It also helps to have a larger griddle so you can cook more at a time.
- Make sure to cook the pancakes on medium-low so they cook through without burning.
- A cast-iron pan or nonstick pan works best for cooking pancakes. The thicker cast-iron pan heats evenly and the nonstick surface makes them easy to flip.
Can You Use Eggnog Instead of Milk?
Eggnog can be substituted for milk in a variety of recipes such as pancakes, French toast, and even coffee drinks like lattes. Keep in mind that eggnog is thicker and sweeter than milk, so it may not work with every recipe, such as savory dishes or airy cakes, and you may want to adjust the amount of sugar in your recipe.