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Eggnog Pancakes

These flavorful, holiday-inspired Eggnog Pancakes make an amazing Christmas breakfast. And be sure to save this recipe if you have leftover eggnog you need to use up after Christmas! 

These eggnog pancakes are as easy to make as regular pancakes, and they have a subtle cinnamon-spiced flavor and really nice sweetness thanks to the eggnog. In this recipe, milk + sugar is replaced with eggnog, making the prep super easy.

And yes, you can use spiked or regular eggnog for these pancakes!

Stack of eggnog pancakes on a plate with eggnog behind them.

Related recipe: 3-Ingredient Eggnog Creme Brulee

These eggnog pancakes are definitely on the sweet side, much sweeter than regular pancakes. They're great if you need a special Christmas morning breakfast treat, topped with whipped cream, chocolate sauce, sprinkles... you know, the whole shebang. 

Or if you want to cut down on the sugar a bit, swap some of the eggnog with milk. 

Either way, I hope you love these pancakes as much as we do! It's an awesome recipe to have on hand when you're looking for ideas for what to do with leftover eggnog.

45 degree angle of a stack of pancakes with a bottle of eggnog behind them.

Related recipe: Butterscotch Blondies with Eggnog Cheesecake Layer

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 ½ cups eggnog
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • ¼ - ½ cup water, optional (if you want thinner pancakes)
  • Cooking spray or vegetable oil for cooking
  • Maple syrup for serving
Egg nog pancake ingredients.

Related recipe: Pumpkin Spice Pancakes

Instructions

Step 1: In a large bowl, mix together the flour, baking powder, salt, ground cinnamon, and ground nutmeg.

Dry ingredients for eggnog pancakes.

Step 2:  In another large bowl, mix together the eggs, vanilla, and melted butter. Whisk in the eggnog until the mixture is well combined.

Eggnog Pancakes

Related recipe: Chocolate Pancakes

Step 3: Pour the wet ingredients into the dry ingredients and whisk together until just combined, without overmixing. If the mixture is too thick, whisk in a little water, ¼ cup at a time.

Eggnog pancake batter in a bowl.

Related recipe: Cinnamon Sugar Churro Pancakes

Step 4: Preheat a large skillet. Spray it with cooking spray or brush with a little vegetable oil. Pour a scant ¼ cup of the pancake batter to the skillet. Cook for 1-2 minutes, or until small bubbles form at the top.

Carefully flip and cook on the other side for 1-2 minutes. Transfer to a plate and continue to cook the rest of the pancakes. Serve warm with maple syrup.

A pancake cooking in a skillet with bubbles forming.

If you enjoyed this pancake recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Stack of pancakes made with leftover eggnog.
Print Recipe
5 from 3 votes

Eggnog Pancakes

Got leftover pancakes? Need an amazing Christmas breakfast recipe? You're going to LOVE these Eggnog pancakes. They can be made with spiked or regular eggnog. These pancakes are definitely on the sweet side, so read the notes if you don't want super sweet egg nog pancakes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 10 pancakes
Author: Kate
Cost: $4

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 ½ cups eggnog
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter melted
  • ¼ - ½ cup water optional (if you want thinner pancakes)
  • Cooking spray or vegetable oil for cooking
  • Maple syrup for serving

Instructions

  • In a large bowl, mix together the flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  • In another large bowl, mix together the eggs, vanilla, and melted butter. Whisk in the eggnog until the mixture is well combined.
  • Pour the wet ingredients into the dry ingredients and whisk together until just combined, without overmixing. If the mixture is too thick, whisk in a little water, ¼ cup at a time.
  • Preheat a large skillet. Spray it with cooking spray or brush with a little vegetable oil. Pour a scant ¼ cup of the pancake batter to the skillet. Cook for 1-2 minutes, or until small bubbles form at the top. Carefully flip and cook on the other side for 1-2 minutes. Transfer to a plate and continue to cook the rest of the pancakes. Serve warm with maple syrup.

Notes

  • For less sweet pancakes, substitute 1 to 1.5 cups of milk for the eggnog.
  • If you don't have 2.5 cups of eggnog, use milk in addition to eggnog, as long as you have 2.5 cups of liquid. You can add a tablespoon or two of sugar if you want to add more sweetness, but even a cup of eggnog should give these pancakes enough sweetness without adding extra sugar.
1

Nutrition

Serving: 1pancake | Calories: 183kcal (9%) | Carbohydrates: 25g (8%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Trans Fat: 1g | Cholesterol: 76mg (25%) | Sodium: 185mg (8%) | Potassium: 267mg (8%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 249IU (5%) | Vitamin C: 1mg (1%) | Calcium: 146mg (15%) | Iron: 2mg (11%)

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