Prep Time:15 minutes

Cook Time: 20 minutes 

Total Time: 35 minutes

Yield: 24 pancakes (depending on size)

Let’s talk about eggnog! I feel like there are three types of eggnog people in the world. People who love it, people who hate it, and people who will not even try it.  I actually have a love-ish relationship with it. I will drink it as long as it’s mixed with bourbon or rum. But I really love it as an ingredient in baking! It makes a wonderful, soft, flavorful cookie, a great icing, and a wonderful, seasonal pancake. This is a great breakfast recipe for Christmas or New Years, especially when you’re trying to figure out how to use up the last of the eggnog in your fridge, especially if you won’t drink it on it’s own.  Below you’ll also learn how to make a really quick eggnog maple syrup.

Ingredients:

• 2 cups of flour, spooned and leveled
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• 1 tablespoon granulated sugar
• 2 cups eggnog
• 1 teaspoon vanilla
• ½ teaspoon rum or rum extract (optional)
• 2 eggs
• 3 tablespoons melted butter

For Eggnog Syrup:

• 2 tablespoons eggnog
• 4 tablespoons maple syrup

1. If you’re making eggnog syrup, I prefer to make it first so that it comes to room temperature. I don’t like my syrup cold! Simply mix 2 tablespoons of eggnog and 4 tablespoons of maple syrup. Whisk together until fully combined. Set aside.
2. Melt 3 tablespoons of butter and set aside.
3. In a large mixing bowl, combine flour, baking powder, salt, sugar, nutmeg, cinnamon, and cloves. Mix together until combined.
4. Add eggnog, vanilla, eggs, and rum (if using) to your flour mixture and mix until just combined.
5. Add your melted butter and mix again. Don’t overmix your pancake batter! You want some air inside the batter so they cook light and fluffy!
6. Fully heat a pan or skillet and grease with butter, coconut oil, or vegetable oil.
7. Spoon pancake batter onto your hot skillet. You can make the pancakes whatever size you wish, but I usually do about ¼ cup of batter per pancake.
8. Cook until golden brown (you will see the pancake start to steam and bubble up top). Flip and cook the other side. Lightly re-grease your skillet between batches.
9. Serve pancakes warm with butter and eggnog syrup or plain syrup.
10. Pancakes save well in the refrigerator or freezer! Reheat in the microwave about 30 seconds on each side for a stack of 3 pancakes.

If you like this recipe, try some of our other Breakfast Sweets such as Cinnamon Raisin French Toast.