Eggnog Pancakes
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These Easy Eggnog Pancakes are a fun, festive way to enjoy breakfast this holiday season! Super simple to make, they’re perfect for cozy mornings around the table—while eggnog is in season!
The holiday season is all about family, and eggnog. I love eggnog for just about everything! It’s great for making eggnog lattes, adding to cheesecake, and even as the icing for oatmeal cookies!
Since becoming a stay at home mom, I’ve learned how to get creative in the kitchen during short time frames and those tiny pockets of calm we all cling to.
That real-life, day-to-day cooking experience taught me how one simple swap can completely transform a recipe—like adapting my homemade pancakes with eggnog. That tiny change from milk to eggnog, plus a little extra cinnamon and nutmeg, turns them into “Christmas Pancakes,” as I like to call them, bringing all the cozy winter flavors to the table in minutes.
And because eggnog is only around for a short season, these pancakes feel even more special—perfect for holiday mornings or Christmas brunches when you want something fun, easy, and a little magical without adding extra work.
Why You’ll Love This Eggnog Pancake Recipe
- Incredibly easy to make
- A fun and festive Christmas morning breakfast
- Make ahead and reheatable.
- You can make the pancake batter the night before and cook the cakes the next morning
- The recipe will work with traditional eggnog or dairy-free nog
Ingredients for Eggnog Pancakes
This recipe for Eggnog Pancakes uses simple ingredients that, other than the nog, you probably already have on hand.
- All-purpose flour – You can substitute gluten-free flour for this recipe. I like Bob’s Red Mill 1-to-1 baking flour.
- Baking powder – Make sure it’s fresh for best rise results.
- Ground Nutmeg and Ground Cinnamon
- Salt – I use coarse Kosher salt
- Brown Sugar – light or dark brown sugar can be used
- Prepared Eggnog – Instead of milk, we’re going to make these pancakes with eggnog. That will give the pancakes a light eggnog flavor, a hint of spice, and extra sweetness. Plant based or dairy free eggnogs work in this recipe too!
- Eggs – I use large eggs for all my recipes
- Vegetable Oil – melted coconut oil can be used too.
- Vanilla Extract
- Butter or vegetable oil – For cooking pancakes
How To Make Pancakes With Eggnog
Follow these simple instructions for perfect pancakes every time.
Hint: if you’ve made my Pumpkin Pancakes or Applesauce Pancakes in the fall, this is the same process!
Step 1
Add the flour, baking powder, salt, sugar, cinnamon, and nutmeg to a large bowl. Whisk to combine.
Step 2
In a large measuring cup, whisk together the eggnog, eggs, vegetable oil, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir the mix until just incorporated. The batter will be thick, but still runny. A few lumps are ok.
Step 3
Heat a 10” skillet or a griddle on medium heat.
Add 1 tablespoon of butter or vegetable oil to the hot skillet. Scoop ¼ cup of batter and add to the hot pan.
Tip: If you’re cooking pancakes in batches, you’ll need to add 1 tablespoon of butter to the pan before each batch.
Step 4
Cook the pancakes on medium heat for 2-3 minutes until puffed and bubbling around the edges.
Flip and cook the second side until risen and light and fluffy, 2 more minutes.
Remove the pancakes from the skillet and serve immediately, or keep them warm in a 200° oven to serve all at once.
Tips & Tricks
- If you’re making pancakes for a crowd, keep each batch warm by placing them on a parchment-lined baking sheet in a 200°F oven. This will keep them warm and fresh to serve all the pancakes at once!
- Look for the bubbles! You’ll know your pancakes are ready to flip when the pancakes are puffed, and starting to bubble around the edges.
- Pancakes are finished when you poke them with a finger, and the cake springs back!
Substitutions & Variations
- Swap traditional eggnog for dairy-free nog
- Add pumpkin spice in place of cinnamon and nutmeg for a twist
- Use your favorite gluten free flour substitute for GF pancakes
- Use a plant-based egg substitute or “flax eggs” along with non-dairy nog for vegan pancakes
- You can add a teaspoon of rum extract to the pancake batter
How to Serve Eggnog Pancakes
Serve these fluffy pancakes warm with softened butter (try them with some cinnamon honey butter) and pure maple syrup. Add a little whipped cream and sprinkles for the kiddos.
These pancakes are perfect served alongside some crispy maple bacon and Breakfast Potatoes, and a homemade Eggnog Latte.
How to Store Leftover Pancakes
Leftovers can be stored in an airtight container and kept in the refrigerator for up to 5 days.
Pancakes can also be frozen for up to two months and reheated straight from the freezer. Store them in a freezer-safe bag with the date written on it. I also like to put a small piece of parchment or wax paper between them so they don’t stick together while freezing.
Tip: Allow pancakes to cool completely before storing to avoid any condensation forming in the resealable bag or container.
How to Reheat Pancakes
Reheat leftover eggnog pancakes in the toaster or toaster oven, or in the microwave for 30-60 seconds on high.
More Pancake Recipes
More Christmas Breakfast Ideas
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Eggnog Pancake Recipe
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons packed brown sugar light or dark
- 1 1/2 cups prepared eggnog or dairy free nog
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- Butter or vegetable oil for cooking pancakes
Instructions
- Add the flour, baking powder, salt, sugar, cinnamon, and nutmeg to a large bowl. Whisk to combine.
- In a large measuring cup, whisk together the eggnog, eggs, vegetable oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and mix until just incorporated. The batter will be thick, but still runny. A few lumps are ok.
- Add 1 tablespoon of butter or vegetable oil to a hot 10″ skillet or preheated griddle. Scoop ¼ cup of batter and add to the skillet.
- Cook the pancakes on medium heat for 2 minutes until puffed around the edges and starting to bubble. Flip and cook the second side until risen and light and fluffy, about 2 more minutes.
- Remove the pancakes from the skillet and serve immediately.
Notes
- As you cook the pancakes, keep them warm in a 200°F oven on a baking sheet. This keeps them fresh and ready to serve at the same time.
