As of December 2013, I adjusted this recipe slightly. In response to comments saying the batter was too thick, I increased the amount of eggnog to 1 and 1/2 cups. That worked great for me. Just add additional eggnog to the batter in Tablespoon amounts if it's still a bit too thick. I also changed the butter to "melted" instead of "softened". In my experience with pancakes, melted butter always integrates better and helps make a smoother batter. With those change (reflected above), this is a great recipe.





How To Make Eggnog Pancakes

Heat griddle or skillet to medium heat. Coat lightly with cooking spray.

In a large bowl, sift flour with sugar, baking powder, and salt.

In a separate bowl, mix remaining ingredients.

Add wet ingredients to dry ingredients and mix well.

Pour batter - about 1/4 cup per pancake - onto griddle. When pancakes begin to bubble on top, flip and cook until both sides are golden brown.

Serve with butter and powdered sugar. A sprinkle of grated nutmeg is great finishing touch.





Variations:

To make Chocolate Chip Eggnog Pancakes, sprinkle 7 or chocolate chips over each pancake right after you dollop the batter on the griddle. Flip and cook as usual.

To make Banana Eggnog Pancakes, slice a banana into 1/4-inch coins. As soon as you dollop the batter on the griddle, place a few banana slices on each pancake. Flip and cook as directed above.

Topping Idea:

If you really want to holiday up this breakfast, try making a Maple Cranberry Topping for the pancakes. Take 1 and 1/2 cups fresh (or thawed frozen) cranberries, 3 Tablespoons of butter and 1 cup pure maple syrup and simmer those ingredients together in a medium sauce pan for 15 minutes until cranberries have burst. If desired, add 2/3 cup chopped pecans during the last 5 minutes of simmering.






A fantastic holiday breakfast. I look forward to my supermarket carrying eggnog every Christmas season so we can make these. Enjoy.

Mr Breakfast would like to thank Jazzbo for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 5 votes.

From Patt

Rating (out of 5):

Excellent! We like a thin pancake so I just added some milk to the batter... and Voila!

Comment submitted: 12/29/2013 (#17230)



From Caprica

Rating (out of 5):

I thought they were great. We used low-fat egg nog.

Comment submitted: 12/20/2013 (#17213)



From cmj78 (Team Breakfast Member)

Rating (out of 5):

I totally agree with the above comments... the batter is *way* too thick! I think I'll melt the butter next time instead of just softening it.

Comment submitted: 12/12/2010 (#11701)



From TheCards

Rating (out of 5):

These pancakes were nice and fluffy. But I had to also add more eggnog to make the batter less chunky.

Comment submitted: 1/11/2010 (#9437)



From dinavert (Team Breakfast Member)

Rating (out of 5):

These were good, however, I had to add more eggnog and some water to make this batter pourable. It was waaay too thick to work with as specified above.

Comment submitted: 12/25/2008 (#7194)

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