Eggnog pancakes add a rich, sweet flavor with a hint of nutmeg making them the perfect addition to your Christmas breakfast. These flapjacks are one of my favorite recipes using eggnog, and your family will love eating Christmas pancakes while unwrapping gifts!
Eggnog is totally one of those things you either love or hate.
Personally, it was a childhood staple. My brother and I can’t get through a holiday without uttering the classic Christmas Vacation line.
“Can I refill your eggnog? Get you something to eat, drive you into the middle of nowhere, and leave you for dead?”
Which brings us to Eggnog PANCAKES!
While some families might have a huge Christmas feast or brunch, we were pretty simple as kids. Eggs, bacon, and pancakes decorated to look like snowmen, which is a tradition I’ve continued with my own kids.
What better a place to use that extra than in eggnog pancakes!
Want more breakfast options? Check out this post: Breakfast Recipes for Kids
Tips for making this recipe
- Cook on low. The sugar in the eggnog makes the pancakes brown faster. To avoid burnt outsides and gooey insides, cook on medium/medium low depending on your cooking surface.
- Serve with homemade nutmeg whipped cream. Simply make it by whipping up heavy cream with 1-2 tablespoons of sugar and 1/4 teaspoon of nutmeg,
- This doubles really well! Freeze your extras for later.
- Make ahead! To make breakfast even easier, cook these ahead of time. Then, just heat on a pan on the stove Christmas morning or in a warm oven on a baking sheet.
These decadent eggnog pancakes are so delicious, you might want to serve them all year round. They’re perfect even for people who aren’t huge eggnog fans.
Eggnog Pancakes Recipe
Whip up this easy Christmas breakfast item your whole family will beg you to make year after year!
If you enjoy this recipe, be sure to rate it 5 stars!
- 3/4 cup eggnog
- 1 egg
- 2 tablespoons butter melted
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Preheat pan or skillet to medium/medium low.
Combine wet ingredients.
Add in dry ingredients until just combined – some lumps are fine.
Add butter to your pan or skillet and portion 1/3 cup scoops of pancake batter to the pan.
Cook until bubbles appear on surface and flip, cooking an additional 2 minutes or so, until browned
You’ll want to keep the heat low – the high sugar of the eggnog makes them brown very quickly.
If you want sweeter pancakes, feel free to add 1-2 tablespoons of sugar.
Serve with whipped cream sweetened with just a little bit of sugar and a dash of nutmeg, syrup, and, of course, sprinkles.
Okay, so tell me: do you love or hate eggnog? Let me know in the comments
Heather @ Polyglot Jot says
I’m a fan of eggnog for sure! I was actually just thinking I was excited to let Aubrey try it this year! I have to stick to dairy free alternatives now, but boy have they gotten delicious! They taste just like the real thing! I’ll definitely be whipping these up more than once!