Eggnog Pancakes – Easy Christmas Morning Breakfast

Christmas morning is definitely a time that is so busy with all the present opening & spending time together that you definitely want an easy breakfast to whip up. These Eggnog Pancakes are a quick breakfast idea, but still festive with the yummy eggnog added to the pancakes for a special treat for Christmas morning.

Can you believe that I had never really tried Eggnog until this past fall? Our friends convinced us to really try it and now we’re hooked. I am loving finding new recipes to use with Eggnog for a unique twist on your typical recipes.

Eggnog Pancakes:

Ingredients:

1½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
4 tbsp butter, melted
3/4 cup eggnog
½ teaspoon salt

Directions:

Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.

In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, egg nog and butter.

Slowly add wet ingredients to dry ingredients and stir until combined.

Using a 1/4 cup measure, portion out the batter into your pan – about 2-3 pancakes at a time – and flip when the tops begins to bubble and the underside has turned a toasted brown color, about 2 minutes.

Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.

Serve with powdered sugar or maple syrup.

Printable Recipe for Eggnog Pancakes:

Here’s a printable version of the Peppermint Ice Cream recipe for you to print off to put in your recipe binder or notebook.

Eggnog Pancakes – Easy Christmas Morning Breakfast Idea

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Ingredients

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1½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cinnamon
2 eggs
4 tablespoons butter, melted
¾ cup eggnog

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Instructions

Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, egg nog and butter.
Slowly add wet ingredients to dry ingredients and stir until combined.
Using a 1/4 cup measure, portion out the batter into your pan – about 2-3 pancakes at a time – and flip when the tops begins to bubble and the underside has turned a toasted brown color, about 2 minutes.
Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
Serve with powdered sugar or maple syrup.