Description
These Eggnog Pancakes are a festive twist on classic pancakes, infused with the rich and creamy flavor of eggnog along with warm nutmeg and a hint of rum extract. Perfect for holiday breakfasts or any cozy morning, they offer fluffy texture and comforting spices that pair wonderfully with maple syrup or whipped cream.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 – 1/2 teaspoon nutmeg, to taste
- 1 tablespoon sugar
Wet Ingredients
- 2 tablespoons melted butter, cooled to room temperature
- 1 large egg, room temperature
- 1 cup eggnog, room temperature
- 1/4 teaspoon rum extract
- 1/2 teaspoon vanilla extract
For Cooking
- oil or cooking spray for frying
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, salt, nutmeg, and sugar until evenly combined. This ensures that the leavening agents and spices are well distributed throughout the batter.
- Mix Wet Ingredients: In a separate large bowl, beat the egg lightly, then whisk in the eggnog, melted butter, rum extract, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are okay and will yield fluffier pancakes.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray to prevent sticking and ensure even browning.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for an additional 1-2 minutes until golden and cooked through.
- Serve Warm: Transfer pancakes to a plate and keep warm. Serve immediately topped with maple syrup, whipped cream, or your favorite breakfast toppings for a delicious holiday-inspired meal.
Notes
- If you prefer a stronger eggnog flavor, use the higher amount of nutmeg or add a dash of cinnamon.
- For a non-alcoholic version, use eggnog without rum or omit the rum extract entirely.
- Make sure the egg and eggnog are at room temperature for optimal batter consistency and fluffiness.
- Do not overmix the batter to keep the pancakes light and tender.
- Pancakes can be kept warm in a low oven (about 200°F) while cooking the rest of the batch.
