Want to add a little holiday spice to your weekend pancakes? Eggnog pancakes are buttery and warm, plus every bite has the perfect amount of toasty cinnamon and nutmeg. This is a great way to change up your Saturday breakfast recipe and use up any leftover eggnog in your fridge!
Ingredients
1 ½ cupsall-purpose flour
1tablespoonsugar
1tablespoonbaking powder
½ teaspoonsalt
1largeegg
1 ¾ cups eggnog
¼ cupmelted butter
Oil, butter, or ghee , for the pan
Instructions
In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt.
1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
In a large bowl, whisk the egg. Then add the eggnog and melted butter and whisk again.
1 large egg, 1 ¾ cups eggnog, ¼ cup melted butter
Fold the dry ingredients into the wet ingredients. Do not overmix the batter!
Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ⅓ cup of the pancake batter into the pan and let the pancake cook until it's dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with eggnog syrup.