Eggnog Pancakes

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Leah Maroney
Updated 02/03/21
eggnog pancakes

The Spruce / Leah Maroney
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Yields: 12 pancakes
Nutritional Guidelines (per serving)
357 Calories
10g Fat
58g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 357
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 104mg 35%
Sodium 611mg 27%
Total Carbohydrate 58g 21%
Dietary Fiber 1g 3%
Total Sugars 33g
Protein 8g
Vitamin C 1mg 5%
Calcium 244mg 19%
Iron 2mg 12%
Potassium 175mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

  • whipped cream, syrup, and butter, for topping, optional

Steps to Make It

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

  1. Gather the ingredients. Preheat the oven to 200 F.

    eggnog pancake ingredients

    The Spruce / Leah Maroney

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    dry ingredients whisked in a bowl

    The Spruce / Leah Maroney

  3. Beat the eggnog, egg, melted butter, vanilla extract, nutmeg, and cinnamon in a separate bowl or measuring cup until well combined.

    wet ingredients mixed in a measuring cup

    The Spruce / Leah Maroney

  4. 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.

    eggnog pancake batter in a bowl with a whisk

    The Spruce / Leah Maroney

  5. 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.

    pancake cooked on cast iron pan

    The Spruce / Leah Maroney

  6. Keep the finished pancakes warm in a warm oven while you cook the remaining batter.

Prepare the Glaze

  1. Gather the ingredients.

    eggnog glaze ingredients

    The Spruce / Leah Maroney

  2. Whisk together the powdered sugar, eggnog, and vanilla extract in a small bowl.

    eggnog glaze in a bowl

    The Spruce / Leah Maroney

  3. Drizzle the glaze over the pancakes and serve with whipped cream, if desired. The pancakes can also be served with syrup and butter.

    eggnog pancakes

    The Spruce / Leah Maroney

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.

Tips

  • 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.

Are You Supposed to Put Eggs in Pancakes?

Eggs give pancakes lift and help make them fluffy. However, vegan and egg-free pancakes can also be fluffy, thanks to leavening agents and egg substitutes like egg replacer or flax.

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