Eggnog Pancakes are the best way to start a winter morning! Filled with the flavors of the season, this comforting recipe is sure to be a hit at your house!

Eggnog is one of my favorite holiday flavors! And pancakes are one of my go-to easy breakfast options. So this year I decided to combine the two together for a fabulous holiday breakfast or brunch idea that’ll leave your family (and house guests) feeling the holiday spirit.

These pancakes are light, fluffy, and oh so good! This is seriously one of those recipes that I knew was going to taste good, but when I took a bite I was surprised at how ridiculously good they were. I was in heaven!! The eggnog flavor of these pancakes is exactly what I was craving! The glaze added just that right touch of sweetness like syrup would. The pecans gave a great crunch too. A textural difference is always a nice touch, and it’s pretty!

Eggnog is usually served spiked at my house, but these pancakes are family friendly. However, since brunch without booze is just a sad, late breakfast…a little champagne or Irish coffee to go along with the meal it highly encouraged.

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Eggnog Pancakes

Prep Time: 10 mins     Cook Time: 5 mins     Yield: 7 to 9 pancakes

Ingredients:

Pancakes:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

1 2/3 cups eggnog

1 egg

Unsalted butter or non-stick cooking, to grease the skillet

Eggnog Glaze:

1/2 cup powdered sugar

3 tablespoons eggnog

Ground nutmeg, for garnish

Chopped pecans, for garnish

Directions:

1. In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and sugar.
2. In a medium mixing bowl, whisk together the eggnog and egg. Add the melted butter, whisking constantly.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick.
4. Place a large skillet over medium heat to get hot. Melt a little butter in the skillet or spray with a light coat of non-stick spray.
5. Give the pancake batter a stir, and pour 1/4 cup portions of the batter into the hot skillet. I use a rubber spatula to help get all the batter out of the measuring cup and help spread the batter out in the skillet a little.
6. Cook 2-3 minutes per side or until the batter is cooked and the pancakes are golden brown.

Eggnog Glaze:

1. In a medium mixing bowl, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the pancakes.
2. Sprinkle the tops of the pancakes with a little ground nutmeg and chopped pecans for garnish.
3. Serve immediately.

Notes:

I added one cup of eggnog to the recipe to start (with egg and butter) and then added 1/3 cup more eggnog as needed when whisking all of the ingredients together. You can go ahead and do the full 1 2/3 cups eggnog in the recipe as directed.