The countdown to Christmas is ON! While most people are thinking about Christmas dinner, I personally enjoy the Christmas morning breakfast. My mom likes to break out the champagne, my sister whips up some french toast, and I sit in glory at the kitchen table (yes my sister actually does most of the cooking!) While she is an expert at all difficult recipes, I like to keep things as easy as possible. These eggnog pancakes can be made before it’s time to open presents.
These pancakes require one bowl and 10 ingredients, so they don’t make a big mess at all! Years ago, we used to get a boxed mix of eggnog pancakes from Williams Sonoma, and I always thought they were so delicious. This recipe came out reaaaallly close (from what I can remember).
The eggnog flavor is not overpowering – it’s more of a slightly sweet taste with warm cinnamon and spices. Plus, no need for additional sugar in these cakes!
The whipped cream is optional but it is fast! I love the decadence of homemade whipped cream, especially since it doesn’t melt all over the place and holds firm. Plus, it’s a cute topper for your cake stack if you decide to shape them like a Christmas tree like I did.
If you’re wondering what kind of eggnog to use, I like the Southern Comfort vanilla spice one that is in most dairy aisles in December. You can also use the traditional one as well – I would just recommend adding more nutmeg and cinnamon to the batter. To be clear, this eggnog is non-alcoholic!
If you are looking for an easy, pourable batter bowl, check out this Le Creuset one I have. The spout on the end makes it easy to pour in the pan without having to dirty other utensils.
Looking for more Christmas morning ideas? Take a look at my Gingerbread Cinnamon Rolls with Cream Cheese Frosting.
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Eggnog Pancakes
Equipment
- 2 mixing bowls
- spatula
- medium fry pan
- electric hand mixer
Ingredients
For the pancakes
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1 tsp nutmeg
- ½ tsp salt
- 1 egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1½ cups spiced eggnog such as Southern Comfort
- ¼ cup almond milk or skim milk
For the whipped cream
- ⅓ cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp cinnamon
- ¼ tsp vanilla extract
Instructions
- In a batter or mixing bowl, mix together the flour, baking powder, salt and nutmeg.
- Add the eggnog, egg, butter and vanilla extract, stirring until thoroughly combined. The batter should look a bit stiff. Add the almond milk and mix together with a large spoon until it appears slightly runny. You might need to add a little more milk if it still appears too firm.
- In a nonstick, greased pan, prepare to make the pancakes. If you'd like to make the pancake tree, make the first pancake the largest, around ⅓ cup of batter. Pour the batter into the pan and cook over low heat until small bubbles form in the pancake, and a lip forms around the edge (about 2-3 minutes). Flip, baking the other side until lightly golden. Repeat the process, making each pancake smaller than the last. They will cook much quicker as they shrink in size.
- Place the pancakes in a large stack and make the whipped cream. In a mixing bowl, beat the heavy whipping cream on high for about 5 minutes, or until the cream has solidified into stiff peaks. Add the vanilla, powdered sugar, and cinnamon and beat again until just combined. If you prefer sweeter whipped cream, add more powdered sugar.
- Top the pancake stack with the whipped cream and serve with maple syrup. Enjoy!
Nathan Fleischer
fabulous!