Best Fluffy Eggnog Vanilla Bean Pancakes Recipes

EGGNOG PANCAKES

Eggnog Pancakes image

You will love these big fluffy pancakes even if you don't like eggnog. It's a great way to start any day, especially Christmas morning. I suggest clarifying the butter but you don't have to if you don't want to.

Provided by GEMINIJO72

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups all-purpose flour
1 tablespoon sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup eggnog
2 tablespoons clarified butter
1 egg, lightly beaten

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.

Nutrition Facts : Calories 229 calories, Carbohydrate 32.1 g, Cholesterol 66.9 mg, Fat 8.5 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 4.8 g, Sodium 378.9 mg, Sugar 5.8 g

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

Fluffy Eggnog & Vanilla Bean Pancakes Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour (I used unbleached flour)
2 heaping teaspoons baking powder
1 teaspoon sugar
1/4 tsp freshly grated nutmeg (optional)
Pinch salt
1 1/3 cups Eggnog
2 eggs
1 tsp vanilla bean paste (or 1/2 tsp pure vanilla)
Butter, for the griddle
Pure Maple Syrup

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.