‘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.
Not gonna lie: I’m kiiiiiiiiiiiiiiind of obsessed with this recipe.
And with this beautiful holiday season.
And with eggnog.
(No, really. It took me more than 30 years, but I’m finally on board!)
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.
Erin’s Recommended Tools/Products for 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.
- Must-haves: A nonstick skillet. Glass bowls. Liquid measuring cup. Rubber spatula or Whisk.. Stainless steel spatula for flipping the pancakes.
- Get the look: Hot Drinks Glass. Round Basic Plate. Servingware.
What are some other breakfast items I could make for a holiday breakfast/brunch?
- Cranberry Cinnamon Rolls
- Hearty Holiday Quiche
- Turkey Biscuits and Gravy (perfect for leftover turkey!)
- Cranberry Overnight French Toast
- Strawberry Dark Chocolate Pancakes
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 pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup pure maple syrup
- 5" stick cinnamon stick, broken in half
- 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.
Serving Size:1 serving
Amount Per Serving: Calories: 402Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 388mgCarbohydrates: 81gFiber: 2gSugar: 56gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.
This recipe originally appeared on My Cooking Spot, where I was a contributor.