Eggnog Pancakes with Cranberry Sauce
"Eggnog Pancakes with Cranberry Sauce are economical, quick and delicious," assures field editor Iola Egle of McCook, Nebraska. "We love the subtle eggnog flavor and tangy cranberry topping, she says.
Total TimePrep/Total Time: 15 min.
Makes6 servings (12 pancakes)
- 2 cups pancake mix
- 1 egg
- 1-1/2 cups eggnog
- 1-1/2 teaspoons vanilla extract
- Pinch ground nutmeg
- 1 can (14 ounces) whole-berry cranberry sauce or 14 ounces jellied cranberry sauce
- Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened.
- Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.
Nutrition Facts2 each: 341 calories, 6g fat (3g saturated fat), 73mg cholesterol, 550mg sodium, 64g carbohydrate (33g sugars, 3g fiber), 7g protein.
Originally published as Eggnog Pancakes with Cranberry Sauce in Taste of Home December/January 1999
Follow along as we show you how to make these fantastic recipes from our archive.