Christmas Morning Eggnog Pancakes
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Christmas Morning Eggnog Pancakes
Wake up to the delightful flavors of the season with our Christmas Morning Eggnog Pancakes! These fluffy, aromatic pancakes are infused with the warm essence of eggnog, making them the perfect indulgence for a cozy and festive breakfast celebration. Just a few simple steps + less than 25 minutes total, and you'll have a stack of deliciousness on your plate. Gluten-free + Make ahead option.
Picture waking up on Christmas morning to a glorious stack of Eggnog Pancakes—fluffy, bursting with holiday cheer, and totally irresistible. December's all about gingerbread, peppermint + eggnog, and Eggnog has to be my absolute fave! My husband loves it too and always brings home a few bottles, but we never quite manage to sip through it all. So I'm always brainstorming new ways to put that leftover nog to good use. And last week that meant Eggnog donuts and Eggnog Cheesecake Haha.
So, I realized I've got loads of pancake recipes on Orchids + Sweet Tea, but no eggnog pancakes—how did that happen? That needed fixing, ASAP! And the ones I whipped up? They're the real deal—ultra fluffy, seriously soft, + packed with that festive eggnogy goodness. They're perfect for Christmas mornings or basically any time during the festive season!
If you're craving more festive delights---Try the Peppermint Oreo Cheesecake, whip up some Soft & Chewy Gingerbread Oatmeal Cookies, roll out these Gingerbread Cinnamon Rolls, and dive into Christmas Monster Cookies. Oh, and for sippin', don't miss the Gingerbread Eggnog Mocktail or the Chocolate Peppermint Mocktail—holiday bliss in every bite and sip!
Jump to:
- Why You Will Love These Christmas Morning Eggnog Pancakes
- What Is Eggnog?
- What’s the Best Eggnog to Use?
- How To Make Christmas Morning Eggnog Pancakes
- Christmas Pancake Ingredients
- Tips for Making PERFECT Pancakes Every Time
- WANT WARM PANCAKES?
- Best Toppings For Christmas Morning Eggnog Pancakes
- How To Serve Christmas Pancakes
- Christmas Morning Eggnog Pancakes Q + A's
- More Festive Breakfast + Brunch Recipes
- MADE OUR RECIPE(S)?
- Christmas Morning Eggnog Pancakes
Why You Will Love These Christmas Morning Eggnog Pancakes
- SUPER fluffy texture with a warm eggnog flavor.
- Perfect for a cozy Christmas breakfast.
- Quick + simple to whip up.
- Makes the house smell like Christmas.
- Perfect for both kids + adults.
- Can be made ahead for a stress-free morning.
- Elevates your Christmas morning with every delicious eggnog-filled bite.
What Is Eggnog?
Eggnog is like the cozy heart of the holiday season! It's this creamy, dreamy drink made with milk, cream, sugar, eggs, and a sprinkle of spices like nutmeg or cinnamon. Some folks like to add a dash of rum or bourbon for an extra festive kick. It's like a sip of holiday cheer, all creamy and delicious, perfect for those chilly winter days!
BUT eggnog isn't just for sipping— You can add this creamy concoction to all sorts of baked goods--- Think eggnog-flavored cookies, cakes, pancakes + more! If you are vegan or dairy-free check out my Creamy Homemade Vegan Eggnog recipe!
What’s the Best Eggnog to Use?
For these eggnog pancakes, I go for a high-quality eggnog that I actually enjoy drinking. I personally opt for store-bought varieties with just a few natural ingredients that aren't overly sweet or loaded with artificial flavors. Homemade or plant-based eggnog works great here too! I like using a lactose-free eggnog like lactaid so it's a little easier to digest but use whatever brand you prefer!
How To Make Christmas Morning Eggnog Pancakes
Creating the Christmas Eggnog Pancakes is as easy as following two steps: making the batter + then cooking. Plus, a handy tip—premake your batter the night or day before for a quicker morning feast!
Christmas Pancake Ingredients
With all the ingredients being household staples, except for the eggnog, these pancakes are the perfect addition to your Christmas morning feast with the family!
EGGNOG PANCAKES:
- Flour: I use organic all-purpose flour from Bob's Red Mill.
- Organic cane sugar.
- Baking powder: These leavening agents help the pancakes rise and become fluffy.
- Spices. Ground cinnamon, nutmeg + cloves + a pinch of sea salt.
- Organic eggs. At room temp.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Vegetable oil. Adds moisture to the batter, contributing to a tender texture.
- Eggnog: The star ingredient! Brings creaminess + richness. I like using a lactose-free eggnog like lactaid so it's a little easier to digest but use whatever brand you prefer!
- Unsalted butter. For cooking with! Feel free to use a vegan butter if you want to keep it dairy-free. I like using the brand Earth Balance.
CRANBERRY COMPOTE:
The compote is totally optional—I simply adore using cranberries when they're in season as they add a festive touch. Check below for more topping ideas! If you choose to make the compote, here's what you'll need:
- Organic cranberries, fresh or frozen
- ¼ cup organic cane sugar
- ¼ cup water
- ½ tsp freshly-squeezed lemon juice
TO MAKE THE CRANBERRY COMPOTE/TOPPING:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop, continue stirring until mixture begins to thicken a bit and cranberries are broken down, about 4-5 minutes. Remove from heat.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE PANCAKES!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Eggnog Pancakes. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips for Making PERFECT Pancakes Every Time
Ensuring that you make the perfect eggnog pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
TIP #1: LOW + SLOW IS BEST.
When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.
TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.
Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.
TIP #3: ABSOLUTELY NO OVER-MIXING!!
Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.
TIP #4: LET THE BATTER SIT TO REST.
Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!
TIP #5: EVENNESS IS KEY.
While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack.
TIP #6: YES, THE CORRECT PAN MATTERS.
I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.
TIP #7: FLIP WHEN IT’S TIME, OK?!
Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.
TIP #8: FLIP ONLY ONCE!
I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.
TIP #9: BUTTER IN BETWEEN.
I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.
WANT WARM PANCAKES?
Since you have to cook the Christmas Morning Eggnog Pancakes in batches, I like to keep the completed pancakes in the oven. This keeps them warm before serving. I hate having pancakes of varying temperatures, but unfortunately, that is how it works sometimes! By using the oven trick, your pancakes will all be done at the same time.
Best Toppings For Christmas Morning Eggnog Pancakes
You can either keep it simple with the toppings and just use the cranberry compot, or you can add a variety of toppings for extra festive pizazz! Here are some options:
- Maple syrup-- a classic really, you can't go wrong.
- Whipped cream for a creamy indulgence.
- Chopped nuts such as pecans or walnuts for a crunchy texture.
- Caramel or chocolate sauce for added decadence.
- Sprinkle of cinnamon or nutmeg for extra holiday flavor.
- A dollop of yogurt for a tangy contrast.
- Chocolate chunks
- Marshmallows for a fun, gooey topping.
- Cookie crumbles
- Almond or cashew butter
- Granola
How To Serve Christmas Pancakes
Warm + fresh: Enjoy your eggnog pancake recipe while it's still warm, straight from the pan or oven.
Pair with a beverage: Eggnog pancakes are a perfect match with cozy drinks like Creamy Homemade Vegan Eggnog for extra festive flair, a Golden Chai Latte, Pumpkin Chai Latte, or even some Homemade Apple Cider!
With Ice Cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!
Breakfast or brunch spread: Serve your eggnog pancake recipe as part of a Christmas breakfast or brunch spread!
Christmas Morning Eggnog Pancakes Q + A's
Yes! You can make this recipe gluten-free with a simple swap. Simply replace the flour with a gluten-free flour blend (I recommend Bob's Red Mill brand). If the batter is thinner than you'd like, add more flour, ¼ cup at a time until it is thick but pourable.
Yes, you can! Prepare the batter the night before and store it in the refrigerator. In the morning, give it a quick stir before cooking the pancakes
Yes! you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer.
Absolutely! If you choose to opt out of cane sugar, you can always substitute it with maple syrup, date syrup, coconut sugar, or brown sugar.
No, instead of vegetable oil, you can always use coconut oil or melted unsalted butter, if preferred.
More Festive Breakfast + Brunch Recipes
If these Christmas Morning Eggnog Pancakes hit the spot, you're in luck! These other brunch recipes are packed with festive flavors that'll make your taste buds dance!
- Baked Eggnog French Toast
- Homemade Pumpkin Oat Bagels
- Vegan Orange Cranberry Bread
- Veggie Breakfast Strata
- Dirty Chai Oatmeal Porridge
- Gingerbread Cinnamon Rolls
- Fluffy Cinnamon Crunch Bread
MADE OUR RECIPE(S)?
If you tried this Christmas Morning Eggnog Pancakes recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Christmas Morning Eggnog Pancakes
Ingredients
PANCAKES:
- 2 ½ cups organic all-purpose flour
- ½ cup organic cane sugar
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 large organic eggs, at room temp.
- 1 teaspoon vanilla extract
- 2 Tbsps vegetable oil, organic
- 1 ¾ cups premium eggnog
- 4 Tbsps unsalted butter, for cooking
OPTIONAL TOPPINGS:
- Whipped cream
- Festive sprinkles
- Cranberry compote (See Post for deatils)
Instructions
TO MAKE THE BATTER:
- In a large bowl, add the flour, sugar, baking powder cinnamon, nutmeg, cloves, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the eggnog, eggs, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVER-MIX! NOTE: If the batter is way too thick and hard to stir, add additional eggnog, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with whipped cream, festive sprinkles, cranberry compote, and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- FREEZE OPTION: If you’d like to make these eggnog pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- SWEETENER: If you choose to opt out of cane sugar, you can always substitute with maple syrup, date syrup, coconut sugar, or brown sugar.
- OIL: Instead of vegetable oil, you can always use coconut oil or melted unsalted butter, if preferred.
Nutrition
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