Eggnog Pancakes Recipe -
Eggnog Pancakes Recipe
  • READY IN 20 mins

Eggnog Pancakes

Recipe by  

"You will love these big fluffy pancakes even if you don't like eggnog. It's a great way to start any day, especially Christmas morning. I suggest clarifying the butter but you don't have to if you don't want to."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Heat a lightly oiled skillet or griddle over medium heat.
  2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
  3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2005

The site didn't add that you have to clarify the butter so that the pancakes won't burn. They did however add a link at the bottom of the recipe showing how to clarify butter. For the purposes of this recipe you don't have to completely clarify it though, just heat the butter in the microwave and skim off the fat that floats on top before adding it to the mix. It is also nice if you add the hot butter to the cold milk so that it solidifies again and creats butter pockets in the pancakes when they cook.

Most Helpful Critical Review
Dec 01, 2006

They were okay. They were way too thick. I added milk to make them more runny and then they turned out good. If it wasn't for the milk I added they would turn out burnt on the outside and runny on the inside b/c they were too thick. I think a 3/4 cup of milk should be added to the recipe to make better pancakes.

Oct 25, 2006

I love this recipe, I have made it every year on Christmas morning for the last 5 years. I add 1% milk to make the consistency better, start with 1/4 cup and add as desired. Usually 1/4 cup will do. I also don't mess with clarified butter (don't have the time) I just use oil like my Mom used to and it works great.

Dec 20, 2004

I was actually very impressed by this recipe! The pancakes were extremely fluffy and tasty, with just a hint of eggnog flavor. I'm not a huge eggnog fan, I go back and forth on it (although I do occasionally substitute eggnog for cream in my coffee, so I had some on hand). My only criticism was that the eggnog made the batter very thick so the pancakes were slightly burned before they cooked through. I'd suggest substituting up to half of the eggnog with milk. I used lowfat eggnog and skim milk. They were delicious!

Dec 26, 2005

We really enjoyed these pancakes for our "day after Christmas" breakfast. As written the batter was thicker than I prefer so I adjusted the recipe by adding an extra egg, rum extract, nutmeg, and 1/2 cup more eggnog. Just add more eggnog until it is the desired thickness. They came out perfect.

Dec 12, 2006

Good Recipe - not very pancake-like - more like a fluffy biscuit. I did my test run for Christmas Morning last night, and everone in the family tried some. I did not use Clarified butter, but they would have come out better if i had, since they are thick, it does take longer to cook the inside than regular pancakes. We had leftovers, so we wrapped them in wax paper and froze them. When i ran off to work in the morning i grabbed them, and ate them cold in the car after they had thawed for 30 minutes, and they were even better cold!!! Very good quick morning treat!

Dec 02, 2006

They turned out good. Solid eggnog flavor without being overwhelming. I used about 3/4 cup eggnog about 1/4 - 1/2 cup 1% milk.

Aug 01, 2006

I was skeptical with the eggnog in these but always having extra at the holidays, I went for it. Husband doesn't like "strange ingredients I put in food when experimenting but even he said these were really good! Thanks!


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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