Eggnog Pancakes with Eggnog Syrup and Nutmeg Recipe
These Eggnog Pancakes are a festive twist on traditional pancakes, infused with rich eggnog and warm spices like nutmeg. Fluffy and tender, they are perfect for holiday breakfasts or brunches, topped with a luscious eggnog-infused maple syrup and optionally garnished with whipped cream and a sprinkle of nutmeg.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pancakes:
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon grated fresh nutmeg
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ to 2 cups eggnog, depending on thickness of eggnog
- 2 tablespoons unsalted butter, melted
For the Eggnog Syrup:
- 1/2 cup pure maple syrup
- 2 tablespoons eggnog
Optional Garnish:
- Whipped cream
- Ground nutmeg
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and freshly grated nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then stir in the vanilla extract and 1½ cups of eggnog. Adjust the eggnog quantity to achieve a pourable but thick batter consistency.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the pancakes light and fluffy. Stir in the melted butter until incorporated.
- Preheat Griddle or Skillet: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or oil if needed.
- Cook Pancakes: Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes, or until golden brown and cooked through.
- Prepare Eggnog Syrup: In a small saucepan over low heat, warm the maple syrup and eggnog together, stirring occasionally until combined and heated through. Do not boil.
- Serve: Stack the pancakes on plates, drizzle generously with the warm eggnog syrup. Optionally, top with whipped cream and a sprinkle of ground nutmeg for extra festive flavor.
Notes
- For thicker pancakes, use less eggnog; for thinner batter, add more eggnog gradually.
- Make sure not to overmix the batter to avoid tough pancakes.
- Use fresh grated nutmeg for the best flavor impact.
- The eggnog syrup can be prepared ahead and gently reheated.
- Optional toppings like whipped cream and nutmeg enhance the holiday feel.
