Eggnog Pancakes with Cinnamon Syrup

Cinnamon Syrup runs down the sides of a stack of pancakes sitting on a red and green plaid towel

Eggnog Pancakes with Cinnamon Syrup

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.

Prep Time 10

Cook Time 10

Additional Time 10

Total Time 30

Servings pancakes

Calories 133kcal

Ingredients

Eggnog Pancakes

1 cup all-purpose flour 120g
1 teaspoon baking powder 6g
½ teaspoon ground cinnamon
¼ teaspoon baking soda 2g
¼ teaspoon kosher salt 1g
¾ cup eggnog
1 egg ~50g
1 tablespoon unsalted butter melted and cooled slightly
1 tablespoon maple syrup
1 teaspoon pure vanilla extract 6g

Cinnamon Syrup

1 cup maple syrup
1 cinnamon stick

Instructions

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.

Notes

**Recipe updated 12/7/24 to include measurements in weight. Also updated the amount of flour from ¾ cup to 1 cup (because previously, I measured flour inconsistently.) When you measure flour, you should fluff it inside the container before scooping into your measuring cup with a spoon, then level it out.**

This recipe makes 12 1.5-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!

Nutrition