These amazingly versatile sweet eggnog pancakes are sure to be your go-to dish when you need an original, adaptable, flavorful pancake.

Stack of eggnog pancakes with syrup and whipped cream and cinnamon.

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!

Pancakes cut to show texture.

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!

Pancakes dripping with syrup.

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.

Maple syrup being poured on a large stack of pancakes.

What’s in eggnog pancakes

  • gluten-free or all-purpose flour
  • sugar
  • baking powder
  • cinnamon
  • salt
  • nutmeg
  • Evan Williams Original Southern Eggnog  (or regular eggnog for non-boozy version)
  • milk
  • butter
  • eggs
Overhead view of ingredients needed for boozy pancakes

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. 

Dry ingredients for pancakes in a green bowl.

In a medium mixing bowl whisk the eggnog, milk, butter and eggs. 

Wet ingredients for pancakes in a green bowl.

Add in the flour mixture and mix just until it is combined – there will still be clumps of flour. 

Pancake batter in a bowl.

Cook on a skillet over medium-low heat until bubbles form.

Pancake in a skillet, half cooked.

Flip and cook through.

Cooked pancake in a skillet.

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.
Stack of light brown pancakes with syrup dripping down the side.

Storage Suggestions

Store leftover pancakes in the refrigerator for up to three days.

Reheating Tips

Reheat on a skillet or in the toaster.

Overhead view of gluten-free eggnog pancakes.

More festive holiday recipes

Stack of eggnog pancakes with syrup and whipped cream and cinnamon.

Get the Recipe: Eggnog Pancakes

These amazingly versatile sweet eggnog pancakes are sure to be your go-to dish when you need an original, adaptable, flavorful pancake.
5 from 1 vote

Ingredients

  • 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

Instructions

  • 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.
    Dry ingredients for pancakes in a green bowl.
  • In a medium sized mixing bowl whisk the eggnog, milk, butter and eggs.
    Wet ingredients for pancakes in a green bowl.
  • Add in the flour mixture and mix just until it is combined – there will still be clumps of flour.
    Pancake batter in a bowl.
  • 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.
    Pancake in a skillet, half cooked.
  • 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.
    Cooked pancake in a skillet.
  • Once pancakes are cooked, serve immediately topped with whipped cream and cinnamon or butter and syrup and enjoy!
    Maple syrup being poured on a large stack of pancakes.

Notes

  • makes 12-15 pancakes
Serving: 3pancakes, Calories: 497kcal, Carbohydrates: 67g, Protein: 15g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 158mg, Sodium: 2037mg, Potassium: 260mg, Fiber: 7g, Sugar: 22g, Vitamin A: 906IU, Vitamin C: 2mg, Calcium: 611mg, Iron: 4mg