Eggnog pancakes are light and fluffy with the subtle flavor of the traditional Christmas drink, drizzled with nutmeg-infused maple syrup.
#SundaySupper’s eggnog-themed event set me on an eggnog kick. I love eggnog, if you couldn’t tell from past posts about eggnog coffee syrup and eggnog pound cake. It’s a must-have for the Christmas season!
Also, after Sunday’s post about traditional homemade eggnog, someone told me about eggnog with cinnamon-flavored whiskey. It’s so delicious, I don’t think I’ll ever drink eggnog without it again!
So, the eggnog pancakes. I love pancakes. I love eggnog. Marrying the two was a no-brainer. The pancakes become light and fluffy thanks to the addition of baking powder and baking soda. This recipe also contains cream of tartar which helps activate the baking soda and baking powder.
It’s important to keep the wet and dry ingredients separate until just before you’re ready to cook the batter. Most baking powder is “double-acting,” which means it is activated first when moistened by the wet ingredients, and again when it is cooked. If you mix the batter, and let it sit while the pan preheats, you get dense, gummy pancakes because the gas created by the first activation has escaped into the air.
The icing on the cake is the syrup. The addition of nutmeg is contrasts with the sweetness of the syrup, and highlights the subtle flavor of eggnog in the pancakes. If you’re not a nutmeg fan, use a cinnamon stick, or a whole clove or two instead. Or be really adventurous and use all three!
These pancakes are a family favorite on Christmas morning after the presents have been opened. The leftovers freeze nicely, and the maple syrup can be kept for up to a week in an airtight container in the refrigerator.
Eggnog Pancakes with Nutmeg Maple Syrup
For the syrup:
- 1 cup pure maple syrup
- 1/4 tsp to 1/2 freshly grated nutmeg
For the pancakes:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cream of tartar
- 2 cups eggnog
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter melted and cooled
Make the maple syrup: place the maple syrup in a small saucepan. Add the grated nutmeg. Warm the syrup over medium-low heat for 5 minutes, then remove from the heat and cool while you make the pancakes.
Preheat an electric griddle to 325 degrees (or place a griddle skillet over moderate heat).
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cream of tartar.
In a medium mixing bowl, whisk together the eggnog, milk and eggs. Then, while whisking, slowly stream in the melted butter.
Pour the wet ingredients over the dry ingredients, and stir to combine. If the batter is too thin, add another tablespoonful or two of flour.
Spray the griddle with nonstick spray, and drop batter by the 1/3-cupful onto the skillet. Cook until the pancake is browned on the bottom and appears dry at the edges. Flip with a spatula, and cook until the other side is nicely browned. Repeat with remaining batter.
Serve pancakes with nutmeg syrup.
Recipe by The Redhead Baker