Eggnog Pancakes with a slight hitch. Eggnog Pancakes without the Eggnog.
You should know that I’m going to capitalize Eggnog in this here post. If that bothers you…. apologies.
My Grandfather is the first person to pull a carton of grocery store branded Eggnog out of the refrigerator every year about this time. When I see him reaching for the carton on the refrigerator door, I avoid all eye contact. There is no offering. There are no questions. If Papa decides to pour you a glass… and it will be a GIANT glass… then you have to sit there, and drink every last bit… unless you want to be called a goshdarn vegan hippie. Sure.. being a hippie might not be all that bad… but…well Eggnog shouldn’t be punishment and hippie shouldn’t be a bad word. Dang!
So!
To avoid cartons of Eggnog coming from my fridge, I’ve created an Eggnog flavored pancake. Not a dollop of actual Eggnog in sight. Nothing to worry about here.
Can I tell you something about these pancakes… you know, because you’re here and all… they are crazy/heck yes/ omg good. Are you thinking what I’m thinking? Weekend breakfast? The answer is… yes!
I’ve broken down Eggnog into a few simple elements and thrown those elements into pancake batter… not all that genius, but outta this world delicious. All you need to rally that spot on Eggnog flavor is a bit of brown sugar, freshly grated nutmeg, eggs, milk and whiskey or rum. If you don’t want to use the alcohol for your pancakes… well that’s totally understandable. A good dose of pure vanilla extract will treat you just fine.
Egg Nog Pancakes
This recipe make enough pancakes for two. Double the recipe to make a family sized portion.
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
1 Tablespoon whiskey or spiced rum or 2 teaspoons vanilla extract
butter or a lightly colored oil for cooking pancakes
maple syrup for serving
In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan. Remove from the flame and add the nutmeg, cinnamon and allspice. Set aside to cool a bit.
In a small bowl, beat the egg with the buttermilk. Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg. If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. It’s ok if there are a few lumps.
Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet. Add a tablespoon of canola oil or butter to the hot skillet. Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once. Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.
Joy in Amsterdam
Oh. My. Word. Just made these for myself on Christmas morning and they were AMAZING! It was the perfect pick-me-up for my first Christmas alone and I am totally making them a tradition.
Thanks so much for this! Its also the first of your recipes I have tried (living in Amsterdam I have limited access to some ingredients due to language and food differences). And it won’t be the last.
Tanya
My husband doesn’t say when he likes something, its a slow nod of the head while he’s savouring the first bite that lets me know I got it right. He did the slow nod of the head this morning upon the first bite of these pancakes. These were delicious. Thanks for the recipe!
Digital Scales
I really enjoy these pancakes, especially during Christmas time! My daughter LOVED this recipe, too bad I can’t make it every day, although I did make a big batch and freeze some, so she’ll at least have some for another month or so. Thanks for the great idea!
-Sylvia
Erin
I made these for my family on Christmas morning. They LOVED them! Everyone thought they were the best pancakes they had ever had. Thank you so much for the recipe!
Seanna Lea
Not even weekend breakfast. With this being sized for two people, this is perfect for dinner this week as my husband and I valiantly try to eat all of leftovers for lunches.
And because I love to cook, that’s a lot of leftovers.
steph (whisk/spoon)
i made these for breakfast yesterday– oh yeah! thanks for the recipe!!
Tracy
just had these for Christmas breakfast… big hit!!
Caroline
I made these this morning with egg nog instead of buttermilk.. I am never making regular pancakes again!
Mondo
wow, Joy! just when I think you can’t top yourself…you do. Merry Christmas and a Happy New Year!
Nichole
Made these for dinner tonight – so good!! The were super fluffy. Perfect holiday pancake.
joythebaker
success!
Heather
I’m so intrigued by these. You always have the most interesting creations on here. Like the root beer float cake from a few months ago (huge hit with my friends and their family, by the way), I can’t resist making some kind of food inspired by a favorite beverage. You rock!!