‘Tis the season for eggnog! Swap eggnog for milk in this twist on a classic pancake recipe. Eggnog Pancakes are a treat! With an infused cinnamon maple syrup, these pancakes are perfect for holiday celebrations. Makes 12 (2 tablespoon) pancakes, but can easily be doubled.
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 my Eggnog Pancakes with Cinnamon Syrup. 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 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
Need breakfast inspiration? Pop on over to my Breakfast Recipe Index for some fun ideas!
What you need to make Eggnog Pancakes
Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page. for more information about the affiliate programs The Speckled Palate participates in.
- Nonstick skillet or a cast iron griddle
- Glass bowls
- Liquid measuring cup
- Rubber spatula or whisk
- Stainless steel spatula for flipping the pancakes
In addition to these tools, you’re going to need some ingredients, too! We’re making both from-scratch pancakes and a cinnamon-infused maple syrup.
- All-purpose flour—I use unbleached AP in my house, but the regular ‘ol kind works here, too.
- Baking powder
- Ground cinnamon
- Baking soda
- Kosher salt
- Eggnog—your favorite kind works! We’ve made these pancakes with the dairy free eggnog, as well as the dairy-filled kind. 😉
- Unsalted butter, melted and cooled slightly
- Maple syrup—the real deal kind, not the maple-flavored stuff
- Vanilla extract
- Cinnamon stick
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.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes won’t become 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.
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.
- ¾ cup unbleached 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
- 1 cup maple syrup
- 1 cinnamon stick
- In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk together until incorporated.
- In a small bowl, whisk together the eggnog, egg, melted butter, maple syrup and vanilla extract.
- 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.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- While the pancakes are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
- Make a stack of pancakes, and serve with warm syrup.
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.