Description
These Eggnog Pancakes are a festive twist on classic pancakes, infused with the rich, creamy flavor of holiday eggnog and a hint of warm nutmeg. Perfect for bringing seasonal joy to your morning breakfast, they come together quickly and are deliciously fluffy with a subtle holiday spice.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup eggnog
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground nutmeg. Stir well to evenly distribute the leavening agents and spices.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggnog, milk, egg, and melted butter until the mixture is smooth and fully combined.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes tender and fluffy.
- Preheat Skillet: Heat a skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour a 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, about 2-3 minutes.
- Flip and Finish: Flip each pancake carefully and cook the other side until golden brown, about 1-2 minutes more. Remove and keep warm while cooking remaining batter.
Notes
- Do not overmix the batter; a few lumps are okay.
- Use fresh eggnog for the best flavor; homemade or store-bought both work well.
- Adjust nutmeg quantity to your taste preference for a milder or spicier flavor.
- Serve pancakes warm with maple syrup, whipped cream, or additional nutmeg sprinkle for a festive touch.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
