Eggnog Pancakes with Cinnamon Syrup

‘Tis the season for eggnog! Swap eggnog for milk in this twist on a classic pancake recipe. With an infused cinnamon maple syrup, these Eggnog Pancakes are perfect for holiday celebrations. Be sure to check out How to make the Best Homemade Pancakes, too! Makes 12 pancakes, but can easily be doubled.

Love holiday breakfast? Don’t miss Christmas Breakfast Casserole, Cranberry Overnight French Toast, Hearty Holiday Quiche and Cranberry Cinnamon Rolls!

Cinnamon syrup is poured on top of a stack of Eggnog Pancakes

This recipe originally appeared on My Cooking Spot, where I was a contributor. It was originally published in December 2016.

Not gonna lie: I’m kiiiiiiiiiiiiiiind of obsessed with this holiday pancake recipe. While I haven’t always been the biggest eggnog fan, I’ve turned a corner and am loving it in festive recipes!

This week, I’m sharing three separate Christmas morning breakfast/brunch ideas with y’all.

And today? I’m starting off with these eggnog flavored pancakes. They’re as decadent as you’d imagine, and they are absolutely divine.

Why I love this recipe:

These Eggnog Pancakes and their Cinnamon Syrup are something special. You immediately taste all the warming spices as soon as you take a bite.

The pancakes are also beautifully fluffy, and they are surprisingly light.

And topped with the Cinnamon Maple Syrup, these pancakes are out-of-this-world delicious.

You get even more of the cinnamon flavors with the syrup, and the combination is divine.

More pancake recipes to share with your family this season: Pumpkin Spice Pancakes | Sweet Potato Pancakes | Blueberry Breakfast Sausage Pancakes | Peanut Butter Pancakes with Raspberry Preserves Syrup | Double Chocolate Pancakes | Red Velvet Pancakes

Need breakfast inspiration? Pop on over to my Breakfast Recipe Index for some fun ideas!

Ingredients for eggnog pancakes and the cinnamon syrup sit on top of a green and red plaid towel on marble next to small shiny ornaments

What you need to make Eggnog Pancakes

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Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

Here’s what you need:

  • All-purpose flour—I use unbleached AP in my house, but the regular ‘ol kind works here, too.
  • Leaveners—we’re using a combination of baking soda and baking powder. They will make the pancakes fluffy. Make sure yours is fresh.
  • Cinnamon—we’re using ground cinnamon in the pancake batter for extra flavor and a stick in the syrup. There is no substitute.
  • Kosher salt—we keep medium grain kosher salt in the house.
  • Eggnog—your favorite kind works! We’ve made these pancakes with the dairy free eggnog, as well as the dairy-filled kind. 😉
  • Egg—this will serve as a binder for the pancake batter, as well as help the pancakes rise a little, too.
  • Unsalted butter—we want it to be melted and cooled slightly
  • Maple syrup—the real deal kind, not the maple-flavored stuff
  • Vanilla extract—much like the maple above, this is best when it’s the real deal, too.

How to make Eggnog Pancakes

In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk them together until incorporated.

In a small bowl or a liquid measuring cup, measure out and whisk together together the eggnog, egg, melted butter, maple syrup and vanilla extract.

Make sure this is well combined because we don’t want any egg whites floating around in our pancakes.


Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.

The pancake batter is thick. This is intentional because it makes for super fluffy pancakes.

Set aside the batter, and let it rest for 5-10 minutes.

While the batter rests, heat a nonstick skillet or a cast iron griddle over medium-high heat on your stovetop.

Grease the pan lightly with butter, an unflavored oil or a nonstick cooking spray.

Dollop the pancakes onto the preheated skillet when the batter is ready. We use a cookie scoop (affiliate link) to measure ours out so they’re the same size.

Since the batter is thicker, I like to use a butter knife to spread the batter as soon as we put it onto the griddle.

This will make for a more even pancake, as well as help the cooking process. You won’t end up with a raw middle of the pancake or a burnt outside if the pancake is thinner.

When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

How to make Cinnamon Maple Syrup at Home

Let’s be clear: This syrup isn’t the kind that you’re going to use in your coffee. Instead, we’re going to drizzle it over our stack of eggnog pancakes. It’s delightful and just calls for two ingredients.

While the pancakes cook, heat the maple syrup and cinnamon sticks in a saucepan over medium heat. Simmer until time to eat.

Make a stack of pancakes, and drizzle the warm cinnamon syrup on top of ’em.

You can also add sweetened whipped cream if you’re feeling decadent!

Quick Tips and Tricks for the Best Pancakes

  • Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
  • When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
  • Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
  • Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Cinnamon Maple Syrup pours on top of a stack of pancakes with the text 'eggnog pancakes with cinnamon syrup'
Cinnamon Syrup runs down the sides of a stack of pancakes sitting on a red and green plaid towel
Yield: 12 pancakes

Eggnog Pancakes with Cinnamon Syrup

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Tis the season for eggnog and decadent breakfast! These Eggnog Pancakes with Cinnamon Syrup are the perfect Christmas Day treat to devour after opening presents beneath the tree.

Ingredients

Eggnog Pancakes

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup eggnog
  • 1 egg
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Cinnamon Syrup

  • 1 cup maple syrup
  • 1 cinnamon stick

Instructions

  1. In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk together until incorporated.
  2. In a small bowl, whisk together the eggnog, egg, melted butter, maple syrup and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
  4. Set aside the batter, and let it rest for 5-10 minutes.
  5. While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
  6. Dollop the pancakes onto the preheated skillet when ready.
  7. When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
  8. While the pancakes are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
  9. Make a stack of pancakes, and serve with warm syrup.

Notes

This recipe makes 12 2 tablespoon pancakes. If you make larger pancakes, you will have less pancakes than that.

Since this is a riff on my classic pancake recipe, here are a few things you can to as far as substitutes:

  • Double the recipe if you're feeding a crowd.
  • Use dairy-filled or non-dairy eggnog, depending on your dietary needs. Both work beautifully here.
  • If you're dairy free, use a dairy-free eggnog, as well as an unflavored oil (like avocado oil or vegetable oil) to replace the unsalted butter. Make sure your griddle or nonstick skillet is brushed with that oil, too.
  • Don't skip the cinnamon infused syrup! It adds such wonderful holiday flair to this recipe!

Recommended Products

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Nutrition Information:

Yield:

12 (2 tablespoon) pancakes

Serving Size:

1 pancake

Amount Per Serving: Calories: 133Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 129mgCarbohydrates: 27gFiber: 0gSugar: 19gProtein: 2g

Nutrition facts are an estimate and not guaranteed to be accurate.

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18 Comments

  1. This makes me chuckle, because I didn’t care for eggnog until I turned 30, too! They say tastes change every 10 years, right? BTdubs, these pancakes look perfect, and I can’t wait until we can finally cook for each other, because I’m totally requesting these. <3

    1. HA! I love that you’re like me in this regard, and we MUST cook together sometime soon. I’ll bring the pancakes and the ingredients. 😉

  2. I didn’t know eggnog could go in pancakes – genius idea! And I love your syrup vessel. Totally want it.

    1. It totally can! Thank you so much! I wish I could tell you where the vessel is from, but it was given to me by my father from my Memother’s kitchen. 🙂

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