posted in Breakfast & Brunch

Eggnog Pancakes

Consider making these Eggnog Pancakes for a special weekend breakfast. You’ll be glad you did!

Eggnog Pancakes

My family bugs me for pancakes every weekend.  The scenario looks like this:  I get up earlier than anyone else in the house and scurry about… fiddling with things on the computer, doing laundry, making tea and eating a bowl of cereal.  My husband gets up next and makes his coffee and watches TV.  My son meanders out of his bedroom late morning and snuggles on the couch with Dad.  They both look at me with sad puppy-dog-eyes and ask if I’ll make pancakes.  How can I resist the two boys I love most in the whole world?!  So, of course,  I head into the kitchen and figure out what kind of pancakes I’m going to whip up for my boys.

Eggnog Pancakes - RecipeGirl

These are a nice, fluffy pancake with a base of eggnog instead of buttermilk or milk.  The flavor of the eggnog comes through in the pancake, and then we top them with a warm (real) maple syrup.

Sidenote:  I used to buy the store-brand maple syrup or whatever.  One day I was reading the label out loud and it said that the syrup contained 2% maple syrup.  What?!   What the heck is the other 98%??    My husband and I decided right then and there that we would spend the big bucks on the real stuff from here on out.    It tastes much better.  It has way more calories than the light crud that I was buying, but I’m finding that a little kind of goes a long way… so you don’t use as much.

Eggnog Pancakes from

So back to these pancakes!  >>  My boys loved them.  The recipe makes quite a few, so we froze some in little stacks for later.  They’re a nice holiday season breakfast treat- perfect for a cozy, lazy weekend.

Are you done with your holiday shopping yet???

Yield: About 12 small pancakes

Prep Time: 10min

Cook Time: 25 min

Eggnog Pancakes


2 cups Gold Medal® All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
2 cups eggnog
1/4 cup vegetable or canola oil
maple syrup, warmed (for serving)


1. In a large bowl, whisk together the flour, baking powder, salt and nutmeg. In a separate bowl, whisk together the eggs, eggnog and oil. Pour this mixture into the dry mixture and stir together until slightly lumpy.

2. Heat a griddle or large skillet over medium heat, then spray with nonstick spray. For each pancake pour 1/4 cup batter onto the griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve with warm maple syrup.


*Depending on how thick your eggnog is... you may need to add a little more eggnog or a little bit of milk to thin out the batter if it appears to be too thick.


  1. postedDec 6, 2013 3:21 AM

    Omg they are fluffy, noggy, perfection 🙂 I would love a warm stack of these on this freezing cold morning! 🙂 pinned

  2. postedDec 6, 2013 4:23 AM

    Pancakes are my favorite and egg nog is my hubbies favorite…so these look like everything right in the world for my fam jam! Definitely making an appearance for breakfast…and lunch…is dinner too much? Thanks for sharing!

  3. postedDec 6, 2013 5:25 AM

    I am only just getting into cooking with eggnog since I do not like to drink it. I am quickly learning that it is delicious in baked goods and apparently pancakes too! These look so fluffy and just plain awesome!

  4. postedDec 6, 2013 6:25 AM

    Isn’t that crazy about store bought syrup?? I stopped buying it a few years ago and never looked back.

  5. postedDec 6, 2013 6:42 AM

    I want these so freaking bad!! I just made eggnog today too!

  6. postedDec 6, 2013 7:17 AM

    These look so fluffy and perfect! Would love to be eating a stack of these right now!

  7. postedDec 6, 2013 7:24 AM

    That sounds like quite the dreamy life 🙂 You’re blessed 🙂

    I have been needing recipes to use up eggnog. You know how my recipes use 2 tablespoons at a time, and consequently, I’m left with a half gallon of eggnog in my house. Time for pancakes!

  8. postedDec 6, 2013 9:20 AM

    I am so making these for company next weekend and when my kids are here for Christmas! Thanks yet again for a great recipe.

  9. postedDec 6, 2013 10:10 AM


  10. postedDec 6, 2013 10:16 AM

    I love the weekend routine – sounds very familiar! What a great idea to sub in eggnog!

  11. postedDec 6, 2013 10:37 AM

    Yes to a fluffy stack of these fabulous pancakes! I know they will be a hit in our house! Pinned!

  12. postedDec 6, 2013 11:21 AM

    These pancakes look absolutely delicious! So perfect for Christmas.

  13. postedDec 6, 2013 11:37 AM
    Julia H

    sooo yummy! my boyfriend loves eggnog and french toast so you can imagine he just about lost his mind when I made these for him 🙂

  14. postedDec 6, 2013 2:43 PM

    any advise on using this recipe for waffles? Thanks in advance!

  15. postedDec 6, 2013 4:34 PM

    Sounds wonderful! You are right about the maple syrup, you don’t need much, tastes much better and no strange unknown ingredients. Been using it for years!

  16. postedDec 7, 2013 1:28 PM

    Sounds divine. Only thing is that it’s better to use butter. Why? Canola oil is so processed that it’s not healthy. It has been found that all natural fat is actually healthy…thanks to the Paleo Diet. Stop eating processed oils, eat butter instead.
    Use pure Vermont Maple Syrup. It may be expensive, but it’s worth every penny.
    Can’t wait to try this recipe with BUTTER. YUMMMM!

  17. postedDec 7, 2013 6:22 PM

    Just read “Linda” ‘s preachy comment…hummm…eat what you want…
    Anyways! I realized the SAME thing about syrup. I always bought the Lite or sugar free, then I realized I had NO idea what it was! It wasn’t even maple syrup anymore. So I’m sticking with the real deal and loving it! I made toasted pecan maple syrup not too long ago and the flavors have been perfect for winter pancakes.
    I’ve never had eggnog, but it’s on my list! And now that I’ve seen you make pancakes with it…sold!

  18. postedDec 7, 2013 11:49 PM

    Lori, these pancakes look absolutely perfect! So fluffy, so drippy! You know I could have this all year long, right?

    And I’m almost done with all of my Christmas shopping. Thank goodness for Amazon Prime!

  19. postedDec 8, 2013 6:00 AM

    These are so holiday-full!! I love it. and if I add a touch of rum…that will be totally holiday-appropriate, don’t you think? 😛

  20. postedDec 8, 2013 8:23 AM

    The fluffiness! I can hardly handle it. I love a good pancake and these look perfect to me!

  21. postedDec 9, 2013 6:29 PM

    Fluffy, nog perfection! These are happening for brunch or maybe dinner since I probably won’t be able to wait till the weekend!

  22. postedDec 11, 2013 11:48 AM

    omg, these are heavenly! I am dying to make these for my husband, I know he will be in love!

  23. postedDec 14, 2013 12:06 PM

    I have a similar weekend morning routine–except I skip the cereal part and the spouse wants eggs and sausage with his pancakes. Occasionally I’ll play short order cook and do the whole thing, but usually he’ll get one or the other.
    If you have a farmer’s market near you, I’ve found that maple syrup at the farmer’s market is cheaper per ounce than the store.
    Of course that means instead of Pure Vermont maple syrup I’m merely getting Pure Ohio maple syrup . . . or Pure Michigan maple syrup while I’m visiting my in-laws . . . either way, a farmer’s market has been a great source of maple syrup–and honey for that matter.
    These pancakes look delicious.
    Thank you.

  24. postedJan 25, 2014 6:12 AM

    Just made these using the exact recipe but subbing Bob’s Red Mill Gluten-Free Baking mix for the flour and adding a 1/2 teaspoon of baking soda. They were perfect!!! Thank you!

  25. postedDec 21, 2015 6:49 AM

    Just made these and used butter before even reading the comment against using oil.
    They are as delicious as they look. Light, flavor ful, and fluffy and my husband loved them. Just put the left overs in the freezer for a future meal. 😉

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