Eggnog Pancakes – a delicious recipe with NON-ALCOHOLIC EGGNOG, eggs, white sugar, salt, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
PREPARATION FOR EGGNOG:
2
In a saucepan, whisk together the eggs, sugar, and a pinch of salt. Stir in 2 cups of milk. Cook mixture on low, constantly stirring, until the mixture thickens.
3
When it thickens, remove from heat and add in the rest of the milk and the vanilla extract. Pour into a pitcher, cover, and refrigerate overnight.
4
If serving the eggnog by the glass, garnish with a cinnamon stick and nutmeg.
5
PREPARATION OF PANCAKES
6
If you are using cast iron: take a cotton kitchen towel, dab in oil and rub a think coating on the pan.
7
Ladle your pancakes two at a time and when they begin to bubble in the center they should be ready to flip. Or just take your spatula and lift a side up. When golden brown, flip them.
8
A tortilla warmer is perfect for keeping pancakes warm. Otherwise serve right away.
9
TIP:
10
Your griddle or pan should be medium heat.
468
kcal
Calories
22
g
Fat
39
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: NON-ALCOHOLIC EGGNOG (refrigerate overnight), 6 organic eggs, 1/2 cup white sugar, pinch of salt, and more.
Yes, Eggnog Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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