eggnog pancakes

Are you already decked out for Christmas? We’re not, but we’re getting there! Now that Thanksgiving is over, I am going full force into all things Christmas – including these eggnog pancakes.

Now I know eggnog can be a divisive drink; some people love it, some people hate it. I’m kind of in middle ground – I like it in very small servings a few times during the season. Too much is overwhelming, but the smallest bit really makes it feel like Christmas time.

These eggnog pancakes have the slightest eggnog flavor, enhanced by a bit of nutmeg, just as you would your drink. Replace any milk or water you would usually use with eggnog. If you are an eggnog enthusiast, stay with me. You can use part eggnog and part milk to reduce the eggnog flavor. Sometimes I think nutmeg is really what makes the eggnog flavor stronger, so adjust based on your eggnog preferences.

These are easy enough to make on a weekend morning for breakfast by the Christmas tree or for company. They are fluffy and wonderfully spiced.  Serve with maple syrup, an overdose of Christmas music, maybe even a glass of eggnog on the side, and you have yourself a perfect morning.

The Christmas season is one of my favorite times of the year and decorating for Christmas on a cold Saturday morning with a warm, homemade, holiday breakfast and some hot tea or hot chocolate by my side is one of my favorite things.  I would be perfectly content making Christmas cookies, wrapping Christmas presents and listening to Christmas music for hours on end – and that is exactly what I plan to do some of these December weekends.  These eggnog pancakes are perfect for those days.  I can make a batch, freeze whatever I don’t eat, and pull them out and toast or microwave them for the easiest breakfast the next weekend, and they are still delicious.

Happy Christmasing! I’m off to decorate some more with these little nutcrackers in tow!

1½ cups flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ – ½ teaspoon teaspoon ground nutmeg (use less for less of a prominent eggnog flavor)
2 eggs, room temperature
1¼ cups eggnog
½ teaspoon vanilla
3 tablespoons melted butter
maple syrup and powdered sugar for topping (optional)

In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg. In a separate large bowl beat the eggs. Whisk the milk, vanilla and butter into the eggs. Add the dry ingredients to the wet ingredients and stir until just combined. There should still be some lumps – that is okay!

Heat up a large nonstick skillet or griddle (medium on the stove or 375 degrees F on an electric griddle) and spray lightly with non-stick baking spray. Pour about ¼ cup of batter onto the skillet. Cook 2-3 minutes, until bubbles form. Flip the pancake and allow to cook for 1-2 more minutes until golden. Repeat this cooking process with your remaining batter. Serve the eggnog pancakes warm with butter, maple syrup and powdered sugar. If you really want to get fancy, mix some ground nutmeg into your powdered sugar before you sprinkle it on the pancakes.