Best Eggnog Pancakes Recipes

EGGNOG PANCAKES

Steps:

• Heat a lightly oiled skillet or griddle over medium heat.
• In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
• Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

EASY EGGNOG PANCAKES

Steps:

• Heat vegetable oil in a griddle or shallow frying pan over medium heat.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
• 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.

EGGNOG PANCAKES

Steps:

• Mix flour, baking powder, salt and, if desired, nutmeg. In another bowl, whisk together eggs, eggnog and butter; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

EGGNOG PANCAKES

Steps:

• In 3-quart saucepan, heat water, brown sugar and cinnamon over medium-high heat. Stir until sugar is dissolved and mixture begins to boil. Reduce heat, and add apples. Cook uncovered about 20 minutes or until apples are softened.
• Stir together pancake ingredients until blended. Pour slightly less than 1/4 cupfuls batter onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

EGGNOG PANCAKES WITH CRANBERRY SAUCE

Steps:

• Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened. , Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce.

EGGNOG PANCAKES WITH MAPLE BUTTER RUM DRIZZLE

Steps:

• Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
• In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.

EASY HOLIDAY EGGNOG PANCAKES

Steps:

• In a bowl, combine the flour, baking powder, salt and nutmeg if desired.
• In another bowl, beat eggs, eggnog and butter.
• Stir in dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubble form on top. Cook until second side is golder brown.

EGGCELLENT EGGNOG PANCAKES

Steps:

• Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.
• Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

MOM'S SPICED EGGNOG PANCAKES

Steps:

• Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl.
• Whisk eggnog, eggs, oil, and rum extract together in a small bowl. Add to flour mixture and mix briefly to combine. Batter should be slightly lumpy.
• Grease a griddle lightly with cooking spray and heat over medium-high heat. Pour 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

EGGNOG PANCAKES

Steps:

• Beat eggs, baking powder, baking soda and salt until frothy.
• Add eggnog and flour. Mix well.
• Cook on lightly greased griddle.

EGGNOG PANCAKES WITH MAPLE BUTTER RUM DRIZZLE

Steps:

• Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
• In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.

EGGNOG PANCAKES

Steps:

• In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
• Beat until smooth.
• Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°F griddle.
• Flip to brown slightly on other side.
• Serve with maple syrup.

FLUFFY EGGNOG & VANILLA BEAN PANCAKES RECIPE - (4.6/5)

Steps:

• Melt the butter and set aside to cool slightly. In a bowl, measure the flour and add the baking powder, sugar and salt. Whisk, or stir to combine. In another bowl,whisk the Eggnog, eggs and the slightly cooled butter; pour the liquid ingredients into the dry ingredients, whisking as you do so. NOTE: I try not to overwork my pancake dough, so they turn out tender and fluffy. On medium-heat either a griddle or nonstick frying pan, and pour out about 1/4 cup of the batter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a 2-3 of minutes, on the other side. NOTE: I always heat my plates in a warm oven, so that my pancakes are served nice and hot-- the better for added butter to melt and for pure maple syrup to ooze over the edges.