Boozy Eggnog Pancakes – gluten-free or regular
These amazingly versatile sweet eggnog pancakes are sure to be your go-to dish when you need an original, adaptable, flavorful pancake.
Whether you’re looking to spice up your regular pancake routine with new flavors, or you’re searching for a great gluten-free option, this eggnog pancake recipe is your answer.
Eggnog adds a richness to your pancakes and helps them cook up extra fluffy. You’ll love the flavor and the texture you can achieve with eggnog!
And for real: extra fluffy!
About these eggnog pancakes
You can enjoy all the seasonal flavors of eggnog, cinnamon, and nutmeg in this delicious and versatile pancake recipe. Whether you make them gluten-free or with all-purpose flour, eggnog pancakes combine all the traditional spices of the holidays with real eggnog for a fluffy, flavorful pancake that you just can’t beat.
And, if you’re looking for a boozy brunch companion, this eggnog pancake recipe is definitely the winner!
Made with spiked eggnog, these pancakes just became your fun and festive party starter.
With so many options, you’re sure to find just the right combination to suit your tastes. One thing is for sure: eggnog pancakes pack in so many amazing flavors that you’ll be sure to make this dish a regular at your home.
What’s in eggnog pancakes
- gluten-free or all-purpose flour
- baking powder
- Evan Williams Original Southern Eggnog (or regular eggnog for non-boozy version)
How to make these pancakes
Prep a skillet with spray and set aside. In a small mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.
In a medium mixing bowl whisk the eggnog, milk, butter and eggs.
Add in the flour mixture and mix just until it is combined – there will still be clumps of flour.
Cook on a skillet over medium-low heat until bubbles form.
Flip and cook through.
How to make eggnog pancakes your own
- If you’re looking for good gluten-free flours, you can try Bob’s Red Mill, Cup4Cup, or King Arthur.
- If you want to be sure your boozy eggnog pancakes are gluten-free, try Evan Williams Original Southern Eggnog. Make sure to check labels, as not all eggnogs and not all alcohol is gluten-free.
- These pancakes are amazing topped with whipped cream and cinnamon, or cinnamon butter and maple syrup. They’d also be amazing with gingerbread butter.
- If you’re serving these during the holidays, you can make them extra festive by serving them with holiday sprinkles.
- The cinnamon, nutmeg, and eggnog flavors in these pancakes pair great with salty sides. Try breakfast sausage links, bacon, or an egg casserole.
- If you have rum extract on hand, just a dash adds a great depth of flavor.
Store leftover pancakes in the refrigerator for up to three days.
Reheat on a skillet or in the toaster.
More festive holiday recipes
Get the Recipe: Eggnog Pancakes
- 2 cups gluten free flour blend spooned and leveled, Bob’s Red Mill, Cup4Cup, King Arthur
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoons cinnamon
- 2 teaspoon salt
- ¼ teaspoon nutmeg
- 2 cups Evan Williams Original Southern Eggnog or regular eggnog for non-boozy version
- ¼ cup milk
- 4 tablespoons butter melted
- 2 large eggs
- Prep a skillet with spray and set aside. In a small sized mixing bowl, combine the gluten free flour, sugar, baking powder, cinnamon, salt and nutmeg.
- In a medium sized mixing bowl whisk the eggnog, milk, butter and eggs.
- Add in the flour mixture and mix just until it is combined – there will still be clumps of flour.
- Place the skillet on the stove and let heat over medium low heat. Once it is heated, scoop about a ½ cup of pancake batter into the center and spread slightly. The pancake will start to bubble on the outside edge. Wait to flip the pancake until the bubbles begin to pop and the outside edge looks done.
- Using a spatula, gently flip the pancake and let cook for another 30-45 seconds before removing from the pan. Cook the remaining batter the same way. Be sure to spray the pan with nonstick cooking spray in between each pancake.
- Once pancakes are cooked, serve immediately topped with whipped cream and cinnamon or butter and syrup and enjoy!
- makes 12-15 pancakes