Christmas breakfast? Leftover eggnog after the holidays? Need to mix up your Sunday morning pancake? Eggnog Pancakes are here to save the day! (or morning . . .)
Eggnog Pancakes Recipe
Mix together in large bowl:
- 2 c. Flour
- 1/4 c. Sugar
- 1/2 tsp. Salt
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
In a separate bowl mix:
- 2 Large Eggs
- 2 cups Whole Fat Eggnog
- 1/2 tsp Nutmeg
Combine your dry and wet ingredients. Batter should be thick, be careful not to over-mix.
Lightly grease your skillet with butter. (We heat ours to 350 degrees) Use roughly 1/3 cup of batter for each pancake.
These pancakes are thick and fluffy (and delicious). They also store well in the refrigerator or freezer if you have leftovers.
Might we also recommend some eggnog syrup? Don’t worry about eggnog overload here – the flavors in both of these recipes are not overpowering. The eggnog syrup is pretty buttery so you won’t even need butter on your pancakes.
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