Want to add a little holiday spice to your weekend pancakes? Eggnog pancakes are buttery and warm, plus every bite has the perfect amount of toasty cinnamon and nutmeg. This is a great way to change up your Saturday breakfast recipe and use up any leftover eggnog in your fridge!
These eggnog pancakes are my favorite way to bring a little holiday magic to the breakfast table. By swapping the milk in a classic pancake recipe for eggnog, you get all those warm, cozy flavors—think vanilla, nutmeg, and gentle spice—right in every fluffy bite. I love making these in the weeks leading up to Christmas, when eggnog finally starts showing up in the stores and feels too good not to use.
They’re festive without being fussy and come together in under 30 minutes, which makes them perfect for slow winter mornings or special weekend breakfasts. The pancakes cook up soft and tender with just a hint of richness from the eggnog, and if you really want to lean into it, serving them with eggnog syrup turns them into a true holiday treat. Simple, comforting, and unmistakably seasonal, these are pancakes I look forward to making every year.
Store leftovers and freeze
Store: Leftover pancakes can be stored in a covered container in your fridge for up to 4 days. They reheat well in the microwave.
Freeze: To freeze pancakes, wait until they have cooled completely. Then store them in a reusable, sealable bag in the freezer. They will last up to 2 months.
Eggnog Pancakes Recipe
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Ingredients
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 tablespoon sugar
- ▢ 1 tablespoon baking powder
- ▢ ½ teaspoon salt
- ▢ 1 large egg
- ▢ 1 ¾ cups eggnog
- ▢ ¼ cup melted butter
- ▢ Oil, butter, or ghee (for the pan)
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a large bowl, whisk the egg. Then add the eggnog and melted butter and whisk again. 1 large egg, 1 ¾ cups eggnog, ¼ cup melted butter
- Fold the dry ingredients into the wet ingredients. Do not overmix the batter!
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ⅓ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with eggnog syrup.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More pancake recipes
While we have lots of pancake recipes for you to try, here are our favorite seasonal pancake recipes that are perfect in the cooler months as they pack in some warm and wonderful spices.
Pumpkin Pancakes (with real pumpkin and pumpkin spice)
Apple Pancakes with Oats
Whole Wheat Pancakes
Banana Oat Pancake Recipe with Walnuts
Eggnog Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¾ cups eggnog
- ¼ cup melted butter
- Oil, butter, or ghee , for the pan
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a large bowl, whisk the egg. Then add the eggnog and melted butter and whisk again. 1 large egg, 1 ¾ cups eggnog, ¼ cup melted butter
- Fold the dry ingredients into the wet ingredients. Do not overmix the batter!
- Heat a nonstick pan or griddle over medium heat and add about a ½ tablespoon of butter. Pour ⅓ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more.
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with eggnog syrup.
