Eggnog Pancakes – a delicious recipe with Flour, Baking Powder, Salt, u00bc, Eggs, Eggnog. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat a griddle to medium-high heat or get a skillet and start warming it over medium-high heat.
2
In a medium bowl combine the flour, baking powder, salt and nutmeg. Set aside.
3
In another bowl, beat eggs, 1 1/2 cups eggnog and butter. Fold in the dry ingredients just until moistened and no large lumps remain. Don't overmix the batter.
4
Spray your pre-heated griddle or skillet with cooking spray. Pour batter by 1/4 cupfuls onto the griddle. Turn over the pancakes when bubbles form on top and they turn light golden brown around the edges and bottom. Flip once and cook until the other side is golden brown, 3-4 minutes.
5
Whisk syrup and remaining 2 tablespoons eggnog together and pour over hot pancakes along with additional butter.
6
Adapted from Allrecipes.com.
381
kcal
Calories
14
g
Fat
49
g
Carbs
16
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 8 ingredients. The key ingredients include: 2 cups Flour, 4 teaspoons Baking Powder, 1/2 teaspoons Salt, 1/4 teaspoons Freshly Grated Nutmeg, 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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