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Eggnog Pancakes

During the holidays, my family is delighted when they awake to a platter piled high with these featherlight flapjacks. Pancakes made from a mix just can't compare to these homemade delights. —Marilyn Mueller, Fayetteville, Arkansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 pancakes


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg, optional
  • 2 large eggs
  • 1-1/2 cups eggnog
  • 2 tablespoons butter, melted


  • Mix flour, baking powder, salt and, if desired, nutmeg. In another bowl, whisk together eggs, eggnog and butter; stir into dry ingredients just until moistened.
  • Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts
3 pancakes: 444 calories, 16g fat (9g saturated fat), 178mg cholesterol, 837mg sodium, 61g carbohydrate (14g sugars, 2g fiber), 13g protein.

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  • laecci
    Dec 25, 2019

    Im not sure what went wrong. I doubled the recipe and it was awful. I put in 2 tablespoons of baking powder plus 2 teaspoons , which by my math should equal 8 teaspoons. A double batch of this recipe calls for 8 teaspoons . All I could taste was baking powder and barely a hint of eggnog. The batter was much too thick so I cooked them in a waffle iron. I will not make again!!

  • daniarudolph
    Dec 25, 2013

    They needed some sugar to sweeten them a bit, and there wasn't nearly enough liquid- it turned out more like biscuit batter.

  • Smaroon
    Dec 2, 2012

    Wonderfully easy with a subtle, not over powering, egg nog flavor.

  • stesch
    Dec 16, 2011

    These tasted delicious! I was concerned there was no sugar listed but they tasted great without it. I did need to add some skim milk to thin the batter.

  • Monarchsmomma
    Jan 18, 2010

    No comment left

  • angelasandoval
    Dec 14, 2009

    I did have to add about an extra cup of eggnog to thin the batter to pouring consistency but these were wonderful pancakes! We loved them!

  • EastsideMom
    May 28, 2009

    I, too, thinned the batter by adding more eggnog. When the batter reached the consistency of typical pancake batter, I cooked them and they were delicious! My whole family loved them! I will definitely make these again.

  • dianehesselgrave
    Jan 2, 2009

    I made these pancakes and they were more like cookie batter consistency. I thinned them with more eggnog until I felt they were thin enough to pour into the pan. They were very good. Next time I will think them even more. As eggnog is so thick itself, I think it would take more like 3-1/2 to 4 cups of eggnog.

  • jcraig17
    Dec 25, 2008

    No comment left

  • JeanG
    Dec 31, 2007

    I just made these this morning. The batter was way too thick to use as directed. I thinned the batter with milk until the consistency was as it should be.