Eggnog Pancakes

Name: Eggnog Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 pancakes.
Ingredients: 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

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

Ingredients

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

Directions

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.

Editor's Note

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

3 pancakes: 444 calories, 16g fat (9g saturated fat), 178mg cholesterol, 837mg sodium, 61g carbohydrate (14g sugars, 2g fiber), 13g protein.

Originally published as Eggnog Pancakes in Holiday & Celebrations Cookbook 2003

Reviews

Click stars to rate

Average Rating:

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.
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.
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.
strongkat

Dec 23, 2007

The pancakes were good but the batter was a little stiff and I hardly stirred it since I know that strirring it too much will make them tough if you do. The pancakes were more like little cakes than pancakes. Not a lot of eggnog flavor which I wanted but I could taste it a little bit. They were light though and overall, good. There wasn't any sugar in the recipe either which made me think they could have been a little sweeter.