Eggnog Pancakes

Eggnog Pancakes

Jennifer Buxe Rogers

"A twist on buttermilk pancakes and the perfect thing to do with the leftover eggnog from the night before!"
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Ingredients

20 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a griddle or shallow frying pan over medium heat.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
  3. Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 29
  1. 35 Ratings

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Most helpful positive review

I liked the idea of this for a Christmas breakfast. It tasted good. However, the pancakes were very heavy. A little bit goes a long way. I followed the recipe, except added an additional tea...

Most helpful critical review

I like this is a base recipe, though I did make the changes recommended including adding nutmeg to taste, adding a teaspoon more of baking soda, and subbing a beaten egg for some of the eggnog. ...

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Least positive
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I liked the idea of this for a Christmas breakfast. It tasted good. However, the pancakes were very heavy. A little bit goes a long way. I followed the recipe, except added an additional tea...

I flip-flopped the amount of flour and eggnog and added a teaspoon of rum extract and a sprinkle of nutmeg. I served them with homemade maple-vanilla syrup. Very tasty pancakes but flat. Next ti...

These were good,..thick, and unusual,..but I thought Hey,..its Christmas why not?! One thing I did do that really made it was I infused my syrup with nutmeg and cinn. really brought out the flav...

Overall, these are good. And you can alter the recipe to your tastes. After reading some reviews about the batter being thick, I decided to do 1/2 milk and 1/2 eggnog - and you could still total...

Used this recipe as it says! Delish! Will def make again!

These were awesome! They were so fluffy and flavorful. Great with maple syrup. I had to cook them on a low heat. Once I got the heat right they turned out wonderful. I will use this recipe aga...

Ever since I made eggnog, my little brother has been Adkins for me to make things like eggnog pancakes. Thank you for the recipe, and keep 'em comin'! ; )

My family LOVED this big, soft, fluffy pancake. I actually made 2 different ‘Eggnog Pancake’ recipes from AR. This one was the winner. I made as written, but didn’t oil the griddle before fry...

I tried these with some organic eggnog and they were really tasty. They have a fairly high sugar content so I used a less-hot pan to keep them from burning. The batter was fairly thick which m...

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