Eggnog Pancakes

Eggnog Pancakes

11 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Jenny Buxe
Recipe by  Jenny Buxe

“A twist on buttermilk pancakes and the perfect thing to do with the leftover eggnog from the night before!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat vegetable oil in a griddle or shallow frying pan over medium heat.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
  3. Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.

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Reviews (11)

Rate This Recipe
Occasional Cooker
6

Occasional Cooker

I liked the idea of this for a Christmas breakfast. It tasted good. However, the pancakes were very heavy. A little bit goes a long way. I followed the recipe, except added an additional teaspoon of baking powder per another reviewer's recommendation. It is nice for an occasional change of pace. Thanks for sharing.

Lisa Moerbe
4

Lisa Moerbe

These were good,..thick, and unusual,..but I thought Hey,..its Christmas why not?! One thing I did do that really made it was I infused my syrup with nutmeg and cinn. really brought out the flavors in the pancake, and pulled them together.

Sarah Jo
4

Sarah Jo

I flip-flopped the amount of flour and eggnog and added a teaspoon of rum extract and a sprinkle of nutmeg. I served them with homemade maple-vanilla syrup. Very tasty pancakes but flat. Next time I make these, I'll increase the baking powder by an extra teaspoon.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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