Fluffy Eggnog Pancakes: The Ultimate Festive Christmas Breakfast Recipe

There’s a special magic in the air during the holiday season, and for me, it’s often found right in the kitchen. One of my most cherished little traditions involves whipping up a batch of these incredibly fluffy Eggnog Pancakes with my nephew every Sunday throughout the Christmas season. While my Pumpkin Spice Pancakes hold a special place in my heart during the autumn months, these festive Eggnog Pancakes truly signal the start of holiday cheer. Their extra thick, pillowy texture and warming spices transform a simple breakfast into a memorable holiday celebration.

Imagine waking up to the comforting aroma of nutmeg and cinnamon, combined with the sweet, creamy notes of eggnog, wafting from your kitchen. These aren’t just any pancakes; they are a delightful culinary embrace that captures the very essence of Christmas morning. Perfect for a cozy family brunch or a delightful treat to share with loved ones, this recipe promises to deliver a breakfast experience that’s both deeply satisfying and wonderfully festive. They’re remarkably easy to make, yet yield impressive results, making them a go-to holiday breakfast recipe for busy mornings and relaxed weekends alike.

[feast_advanced_jump_to]

Gather Your Ingredients for the Best Eggnog Pancakes

The secret to truly outstanding Eggnog Pancakes lies in starting with high-quality ingredients, particularly the star of the show: the eggnog itself. I always recommend buying a really nice craft eggnog for this recipe, as its richer flavor and creamy texture elevate the pancakes significantly. If you’re an avid baker or enjoy a project, homemade eggnog is an even more luxurious option that will make these pancakes sing. Beyond the eggnog, I like to enhance the spice profile a little extra, as I am a HUGE fan of nutmeg. This recipe provides an excellent opportunity to add a generous pinch of freshly grated nutmeg, which truly amplifies that classic holiday taste.

Aside from the specialized eggnog, you’ll find that the rest of this ingredient list is quite typical for making pancakes and primarily consists of pantry staples. We’re talking about all-purpose flour, granulated sugar, baking powder and baking soda for that incredible fluffiness, a touch of kosher salt to balance the flavors, and of course, eggs and butter to bring everything together into a rich, cohesive batter. Because the components are so readily available, I could honestly whip up a batch of these festive pancakes at almost any instant, any time of day, making them a perfect spontaneous holiday treat.

Each ingredient plays a crucial role. The flour provides the structure, while the sugar adds sweetness and aids in browning. The combination of baking powder and baking soda, activated by the acidity in the eggnog, creates the light and airy texture we all crave in a perfect pancake. Eggs contribute to richness and binding, and melted butter adds moisture and flavor. Don’t underestimate the power of spices like nutmeg and cinnamon; they are what truly infuse these pancakes with that unmistakable holiday essence. Using room temperature eggs and slightly warmed eggnog also ensures a smoother, lump-free batter and contributes to a more tender finished product.

For precise measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or simply scroll to the bottom to find the full recipe card.

Crafting the Perfect Fluffy Eggnog Pancakes: A Simple Method

Making pancakes, regardless of the variety, is often considered a simple culinary task, yet it’s surprisingly easy to overlook some fundamental techniques that elevate them from good to truly exceptional. I remember the first time I confidently told my mom I could whip up a batch of pancakes from scratch, even though we were out of the premade mix. She was genuinely dumbfounded, having always relied on packaged mixes. But the truth is, all pancakes fundamentally consist of just flour, eggs, and milk (or in our case, eggnog), coupled with a little leavening agent and some chosen spices or flavorings. Understanding this basic structure empowers you to create delicious pancakes anytime.

To make these irresistible Eggnog Pancakes, I start by combining all the dry ingredients in a large bowl. This includes the flour, sugar, baking powder, baking soda, salt, and both the ground nutmeg and cinnamon. Whisking them thoroughly ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for uniform rise and flavor in every bite.

Next, in a separate bowl or directly into the dry ingredients if your bowl is large enough, whisk in the slightly warmed eggnog and the lightly beaten eggs. Finally, drizzle in the melted butter. The key here is to mix until a uniform batter forms, but be mindful not to overmix. It’s perfectly okay if there are still a few small lumps in the batter; in fact, a slightly lumpy batter often results in more tender pancakes. Overmixing develops the gluten in the flour too much, which can lead to tough, chewy pancakes – the exact opposite of the light and fluffy texture we’re aiming for.

Once your batter is mixed, the next crucial step, often skipped but highly recommended for superior results, is to let the batter rest. Allow it to stand at room temperature for at least 10 minutes. This resting period gives the gluten in the flour a chance to relax, and it allows the leavening agents to begin activating, creating a thicker, more stable, and airier batter. You’ll notice the batter visibly thickening and becoming more cohesive during this time, which directly translates to incredibly fluffy, pillowy pancakes.

After resting, it’s time to cook your pancakes. Heat your griddle or skillet over medium heat until it’s properly warm. Using a 1/4-cup measuring scoop, pour portions of batter onto the hot surface, making sure to leave enough space between each pancake for easy flipping. Cook the pancakes until you see small bubbles appearing on the surface and the edges look set and slightly dry. This typically takes about 60-90 seconds. Then, with a confident flick of the wrist, flip them over and cook for another 30-45 seconds on the second side until they are golden brown and cooked through. Remove the cooked pancakes to a plate or platter, stacking them loosely to prevent them from becoming soggy, and continue cooking until all the batter is used. Serve your warm Eggnog Pancakes immediately with a dollop of butter and a generous drizzle of warm maple syrup for a truly indulgent holiday breakfast experience.

Expert Notes & Tips for Flawless Eggnog Pancakes

Achieving perfectly fluffy and flavorful Eggnog Pancakes is all about paying attention to a few key details. Here are some expert notes and tips to ensure your holiday breakfast is nothing short of spectacular:

• **Butter and Eggnog Temperature:** When melting the butter and warming the eggnog, do this slowly over low heat. You only need to warm the eggnog enough to ensure the butter remains melted and doesn’t solidify when mixed into the cool eggnog. You are not aiming to heat the eggnog to a simmer or boil. The goal is just to take the chill off and ensure smooth incorporation of the butter, preventing cold butter lumps from forming in the batter.
• **Preventing Scrambled Eggs:** If, by chance, the butter and eggnog mixture does get too hot, make sure to let it cool down to room temperature before combining it with the eggs. Adding hot liquid to eggs can quickly scramble them, ruining your batter. Patience here is key for a smooth, cohesive mixture.
• **The Importance of Resting Batter:** Letting the pancake batter stand at room temperature after mixing for at least 10 minutes is a game-changer for fluffier pancakes. This resting period allows the gluten in the flour to relax, resulting in a more tender crumb. Crucially, it also gives the leavening agents (baking powder and soda) time to hydrate and begin their work, creating more air pockets. If you skip this step and start cooking immediately, your pancakes may be thinner with crispier edges. As the batter rests, it will thicken significantly and transform into a luscious, pillowy consistency, giving you those wonderfully thick, airy pancakes you desire.
• **Griddle/Skillet Preparation:** I personally use a really well-seasoned cast iron skillet to make these, and with its naturally non-stick surface, I do not have to grease the pan at all. The pancakes have enough fat content to release beautifully. However, if you are using a stainless steel pan or a non-stick griddle that isn’t perfectly seasoned, you may need to lightly grease the pan with a tiny bit of butter or oil between every other pancake, or even before each one, to prevent sticking and ensure a perfect golden crust. A little bit goes a long way.
• **Keeping Pancakes Warm:** As you cook batches of pancakes, you might want to keep the first ones warm. You can place them on a wire rack set over a baking sheet in a warm oven (around 200°F / 95°C). This keeps them from getting soggy and ensures everyone gets to enjoy hot pancakes.
• **Serving Suggestions:** While maple syrup and butter are classic, consider elevating your Eggnog Pancakes with a dusting of powdered sugar, a dollop of freshly whipped cream (perhaps spiked with a touch of rum or brandy for adults!), or a sprinkle of candied pecans. Fresh berries like raspberries or cranberries also add a lovely tart contrast.
• **Storage and Reheating:** Leftover Eggnog Pancakes can be stored in an airtight container in the refrigerator for 2-3 days. They also freeze beautifully for up to a month. To reheat, you can use a toaster, microwave, or warm them gently in a dry skillet until heated through.

Flexible Substitutions for Your Eggnog Pancakes

While the goal is to make authentic Eggnog Pancakes, sometimes you might be missing an ingredient or catering to dietary needs. Here are some thoughtful substitutions:

• **If You Don’t Have Eggnog:** No eggnog on hand? No problem! You can easily make these pancakes with regular milk (whole milk for best results, or 2% for a lighter option). To replicate that distinct eggnog flavor, I would recommend adding 1 teaspoon of vanilla extract and doubling the ground nutmeg to 1 full teaspoon, along with the ½ teaspoon of cinnamon. You might also consider adding a tiny dash of rum extract if you like the traditional eggnog flavor profile.
• **Nut Milk Alternatives:** I would generally caution against using nut milk for this recipe. In my experience, I have tried it, and the pancakes just don’t seem to turn out the same way. They tend to be less fluffy, sometimes a bit denser, and they often stick to the pan quite badly, even with a well-seasoned surface. The fat content and protein structure of dairy eggnog are quite unique and contribute significantly to the texture. However, if you absolutely must opt for a nut milk (such as almond or cashew milk), be prepared to grease the pan thoroughly before each and every pancake to minimize sticking, and adjust your expectations regarding the final texture. You might also want to slightly increase the amount of fat (a little extra melted butter or oil in the batter) to compensate.
• **Gluten-Free Option:** While not explicitly tested in the original recipe, you could experiment with a 1:1 gluten-free all-purpose flour blend. Be aware that the texture might be slightly different, and resting the batter becomes even more crucial for hydration and optimal texture.
• **Sugar Alternatives:** For a slightly less sweet option, you can reduce the granulated sugar by a tablespoon or two, or replace it with a natural sweetener like maple syrup (adjusting total liquid slightly) or a granulated sugar substitute designed for baking.

More Festive Sweets & Holiday Breakfast Recipes

Looking to round out your holiday spread or explore more seasonal delights? Here are some fantastic recipes that capture the spirit of the season:

• Gingerbread Oatmeal Cream Pies: A nostalgic treat with a festive twist.
• Winter Whiskey Wassail: A warm and inviting beverage perfect for entertaining.
• Chocolate Peppermint Cookies: The classic holiday flavor combination in cookie form.
• Hot Buttered Rum: A cozy, warming drink for chilly evenings.
• Peanut Butter Cup Cookies: A crowd-pleaser for any sweet tooth.
• Peppermint Chai Eggnog Cocktail: An adult beverage that combines two holiday favorites.
• Sugar-Free Hot Cocoa Mix: A guilt-free way to enjoy a holiday classic.
• Christmas Morning Danish Puff Pastry: An elegant and impressive pastry for a special breakfast.

I genuinely hope these Fluffy Eggnog Pancakes bring as much joy and festive cheer to your holiday season as they do to mine and my nephew’s. There’s something truly magical about a warm stack of these spiced pancakes on a crisp winter morning. Did you make this recipe? I would absolutely love to hear about your experience! Please let me know by leaving a review or comment below. Your feedback helps other home cooks, and it always brightens my day to hear from you!

And for more delicious recipes, holiday inspiration, and cooking tips, be sure to sign up for my newsletter. You can also follow along on Instagram, Pinterest, and Facebook for daily updates and behind-the-scenes glimpses into my kitchen!

📖 Recipe Card: Fluffy Eggnog Pancakes

Yield: 12-16 pancakes

Fluffy Eggnog Pancakes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Transform your Christmas mornings with these incredibly fluffy Eggnog Pancakes! This easy recipe brings the festive cheer of eggnog and warming spices to your breakfast table, creating thick, tender pancakes that are perfect for a cherished holiday tradition or a special brunch.

Ingredients

• ½ cup Unsalted Butter, melted
• 2 cups fresh Eggnog, warmed to room temp
• 2 cups All-Purpose Flour
• ¼ cup Granulated Sugar
• 1 tablespoon Baking Powder
• 2 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• ½ teaspoon Nutmeg, ground
• ½ teaspoon Cinnamon, ground
• 2 lg Eggs, at room temp + lightly beaten

Instructions

1. **Warm Eggnog & Butter:** First, in a small saucepan over medium-low heat, melt the butter. When the butter is melted, add the eggnog to the pan and warm it just until you no longer see any butter solids floating in the eggnog. This step is merely to take the chill off the eggnog and ensure no cold butter lumps form in the batter. Avoid simmering or boiling.
2. **Cool Mixture:** Let the warmed butter and eggnog mixture cool for 5 minutes. This is important to prevent the eggs from scrambling when they are added to the batter.
3. **Combine Dry Ingredients:** In a larger bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, ground nutmeg, and ground cinnamon until they are thoroughly combined and evenly distributed.
4. **Add Wet Ingredients to Dry:** Slowly begin mixing in the cooled butter and eggnog mixture into the dry ingredients. When streaks of flour still remain, add in the lightly beaten eggs. Mix until just well combined, being careful not to overwork the mixture. Overmixing can lead to tough pancakes. A few small lumps in the batter are perfectly normal and acceptable.
5. **Rest the Batter:** Let the prepared batter rest at room temperature for at least 10 minutes. This crucial resting period allows the gluten to relax, which contributes to a more tender pancake, and activates the leavening agents for maximum fluffiness. You will notice the batter thicken significantly during this time.
6. **Prepare Griddle:** Heat a skillet or griddle over medium heat until it is properly warm. If you are using a well-seasoned cast iron griddle, you typically won’t need to grease the pan, as the pancakes contain enough fat to release easily. For stainless steel or less seasoned non-stick pans, lightly grease the surface with a small amount of butter or cooking spray between batches.
7. **Cook Pancakes (First Side):** Using a \u00bc cup measuring cup, pour portions of the batter onto the hot skillet or griddle, ensuring there is enough space between each pancake for easy flipping.
8. **Cook Pancakes (Second Side):** Cook the pancakes until they are lightly browned on the bottom, and small bubbles have begun to appear and pop on the top surface (usually 60-90 seconds). Carefully flip each pancake and cook for another 30-45 seconds on the other side until golden brown and cooked through.
9. **Finish Cooking:** Transfer the cooked pancakes to a platter. If you’re making a large batch, you can keep them warm by placing the platter in a low oven (around 200°F / 95°C) while you finish cooking the remaining batter.
10. **Serve Warm:** Serve your delicious Eggnog Pancakes hot, topped with a generous pour of warm maple syrup and a dollop of butter. A light dusting of powdered sugar or an extra sprinkle of fresh nutmeg makes a lovely finishing touch.

Notes

Notes & Tips for Success

• **Temperature Control:** When melting butter and warming eggnog, heat slowly and just enough for butter to remain liquid. Avoid simmering or boiling. Allow to cool if it gets too hot to prevent scrambling eggs in the batter.
• **Batter Resting is Key:** Letting the batter rest for 10 minutes at room temperature allows gluten to relax and leaveners to activate, resulting in significantly fluffier, pillowy pancakes. Don’t skip this step!
• **Griddle Care:** A well-seasoned cast iron skillet may not need greasing. For other pans, grease lightly between every other pancake to prevent sticking.
• **Keeping Warm:** Place cooked pancakes on a wire rack in a warm oven (200°F/95°C) to keep them warm without getting soggy.

Substitutions & Variations

• **Eggnog Substitute:** If you don’t have eggnog, use regular milk (whole or 2%). Add 1 teaspoon vanilla extract and double the nutmeg (to 1 teaspoon total) to mimic the flavor.
• **Nut Milk Advisory:** Nut milks are not recommended as they tend to yield denser pancakes and cause significant sticking. If used, grease the pan generously before each pancake.
• **Gluten-Free:** Experiment with a 1:1 gluten-free flour blend, noting that texture may vary. Resting the batter is even more important.
• **Sweetness Adjustment:** Reduce granulated sugar by a tablespoon or two for less sweetness, or use a baking-appropriate sugar substitute.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 315Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 709mgCarbohydrates: 36gFiber: 1gSugar: 11gProtein: 8g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram