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In our house, pancakes, along with pizza, are the favorite food of my youngsters. If I mention pancakes, they launch themselves off the floor in a jump of happiness and excitement and yell, “Yea! Pancakes!”
We usually eat them for dinner more than breakfast. I’m a cereal in the morning kind of mom. It’s hard to make a nice breakfast in the morning sometimes! But, we also have special occasions and Sundays when I do try to make something nice.
Every year at Christmas, I see the Eggnog stocked on shelves and am tempted to buy some. Which is odd because I don’t like drinking it! I’m really funny about textures and I don’t like the texture of eggnog. Anyway, this year I decided to make some Eggnog pancakes, a spin off of the fluffy pancake recipe we’ve had in our family for years. I’m a pancake snob and am not a real fan of using mixes for them. I want them fluffy to soak in the syrup! My favorite place to get them is Village Inn and mixes just don’t stack up.
These Eggnog Pancakes turned out amazing! I loved them, the kids gobbled them up, and the hubby gave them a thumbs up. They would be the perfect Christmas morning breakfast addition (I’m going to bring some to our family breakfast we do) or just to have throughout December.
As a side note, I should mention that the batter for these pancakes is a little thicker, especially if you’re used to using a mix. That’s what makes them fluffy! And you will need to be patient when cooking them and not smash them down.
They taste great with regular table syrup, maple syrup, and with the peppermint whipped topping I found at Target. They would also be great with a cream cheese frosting. Why not? And if you like cinnamon and nutmeg, customize them by adding extras to your family’s taste.
- 1 cup flour
- 2 Tbs sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 cup Eggnog
- 1 Egg
- 1 Egg Yolk
- 2 Tbsp melted butter
- Preheat a griddle to 350 degrees. Sift together dry ingredients. In a separate bowl, whisk together Eggnog, egg, egg yolk, and melted butter. Add wet ingredients to dry and mix together until well combined. Be careful to not overmix. Pour ¼ cup mix onto griddle per pancake. Don't do more or it may not cook all the way through. Turn over when light brown on one side and finish cooking the other. Do not flatten while cooking and be patient as they cook. These do cook a little slower than a pancake mix because they are thicker. When they are finished, drizzle with syrup, whipped topping, etc.
