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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
I love eggnog during the holidays, but since I try to wait until after 5 p.m. to pour myself a glass, these eggnog pancakes let me enjoy all that magical flavor a little earlier in the day. They're full of the same scrumptious notes you find in eggnog recipes, like nutmeg, vanilla, and rum (I use rum extract). There's also eggnog in the batter! And if you're feeling a little mischievous, top them with butter and a thick drizzle of creamy eggnog glaze.
You may notice there’s one little extra step in this recipe: letting the batter rest. I tend to do this with most of my pancake recipes and it makes such a difference in the texture. Giving the batter about 45 minutes to sit lets the flour fully hydrate and the gluten relax, which is just a fancy way of saying the pancakes turn out fluffier, softer, and more tender than you could ever dream.
Here are more Christmas breakfast ideas to carry you through the holiday season!
What kind of eggnog is best for eggnog pancakes?
Grab a carton of your favorite full-fat eggnog from the grocery store, or use homemade eggnog if you have some hanging out in the fridge. Be sure to stick with nonalcoholic eggnog for this recipe.
How do you keep the pancakes warm?
Place them on a wire rack set over a baking sheet and hold them in a 200-degree Fahrenheit oven until you're ready to serve them. The rack keeps the pancakes from getting soggy on the bottom, and the low heat keeps them warm without drying them out. Since it takes a little while to cook an entire batch, this is how I keep pancakes warm until they're all ready.
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Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg, plus more for serving
- 1/2 tsp. kosher salt
- 2 cups eggnog, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 large egg, at room temperature
- 1 tsp. rum extract
- 1 tsp. vanilla extract
- 4 Tbsp. salted butter, melted, plus softened butter for the griddle and serving
For the glaze:
- 1 cup powdered sugar
- 2 Tbsp. eggnog
- 2 Tbsp. heavy cream
Directions
- Step 1For the pancakes: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
- Step 2In a medium bowl, whisk together the eggnog, sour cream, egg, rum extract, and vanilla extract. While whisking briskly, drizzle in the melted butter.
- Step 3Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined, but there will still be some lumps. Cover and rest on the counter for 45 minutes to an hour.
- Step 4For the glaze: While the batter rests, in a medium bowl, whisk together the powdered sugar, eggnog, and heavy cream. Set aside until ready to serve.
- Step 5Heat a griddle or large nonstick skillet over medium heat. Brush with butter and drop 1/3 cup (or 1/4 cup if you prefer smaller pancakes) helpings on the griddle. Let cook until bubbles form on the surface, about 3 minutes, then flip and cook for another 1 to 1 1/2 minutes.
- Step 6Serve the pancakes with butter, the eggnog glaze, and a dusting of nutmeg.
Tip: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months; reheat in a toaster or oven until warmed through. The glaze can be made a day ahead and stored covered in the fridge—just whisk before serving.
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