Eggnog Pancakes

December 19, 2008 · 35 comments · Print This Post

in Breakfast, Eggs, Holidays / Entertaining, Pancakes

Egg Nog Pancakes

Eggnog is one of those polarizing ingredients that people tend to either hate with all their might or love with all their heart. Personally, I look forward to the reappearance of eggnog during the holidays all year long. In fact, I like to think of myself as the #1 super fan of Hood’s Golden EggNog. It’s the brand I grew up with and unfortunately all other versions now pale in comparison. The spices taste odd, or the color is wrong, or the texture is off.  Want to know what happens when a container of the wrong kind of eggnog makes its way into my fridge? Why it becomes a tasty breakfast instead of a tasty drink.

Rejected eggnog deserves a home too. I didn’t want to pour the entire container down the sink just because I’m a petulant eggnog snob. So pancakes seemed like a viable option. But if I was going to make homemade pancakes the recipe absolutely had to result in the thickest and fluffiest pancakes you can find on a plate. I hate getting thin and rubbery blobs of goop set in front of me at the breakfast table. No amount of Vermont Maple Syrup can cover up the mess that is a poorly made pancake.

I immediately looked to see if Nigella Lawson had a recipe I could use and of course she didn’t let me down. I like to think of Nigella and I as being kindred-spirits of sorts or at the very least we both have voluptuous appetites for cheese and chocolate. I ended up taking a little kitchen leap of faith and simply substituted the milk in the recipe with an equal amount of creamy eggnog. As the images can attest, it worked beautifully. Perfect pancakes emerged from my skillet with just a hint of holiday cheer. Of course they would have been even better made with Hood EggNog, but it’s the thought that counts.

Egg Nog Pancakes

Light and Fluffy Eggnog Pancakes
Adapted from Nigella Lawson’s pancake recipe.

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon sugar
Pinch salt
1 1/3 cups Eggnog
2 eggs
Butter, for frying pancakes
Best-quality maple syrup

Melt the butter and set aside to cool slightly.

In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.

In another cup, measure the Eggnog, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Or just put everything in a blender and blitz.

Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.

Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.

Pile the pancakes onto plate, and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.

{ 23 comments… read them below or add one }

1 kristen b December 19, 2008 at 11:07 am

thanks for posting this!! i make ethan & oli pancakes every saturday and sunday morning, and I can’t wait to use this special holiday recipe for them this week!!

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2 Ryan December 19, 2008 at 11:11 am

This is totally food porn.

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3 Hänni December 19, 2008 at 11:57 am

pure decadence.

i think i will do a gluten free version on these for christmas morning.

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4 Hillary December 19, 2008 at 5:48 pm

This sounds great. My brother was just telling me how he had extra eggnog and used it in his French Toast! Didn’t realize how many breakfast foods you could make with eggnog : )

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5 Sara November 15, 2012 at 1:13 pm

I discovered Egg Nog french toast when I was making my 21 year old (then 6 years old) french toast and realized I didn’t have milk. In a panic, I quickly scanned my fridge for what I could use instead, and Egg Nog made the cut. Now it’s one of my favorite breakfast recipes.

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6 Michael December 20, 2008 at 3:59 pm

Those look particularly good, but my only question is, how do you spike eggnog pancakes with rum?

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7 anna December 6, 2012 at 9:04 pm

If you want to spike these with rum, just add a little rum to your favorite syrup.

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8 kristina December 20, 2008 at 4:49 pm

Those pancakes look absolutely amazing and sound delicious! K x

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9 Megan December 20, 2008 at 10:21 pm

Absolutely amazing!I would love to have some right now!

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10 PaniniKathy December 20, 2008 at 11:24 pm

Those are indeed light and fluffy! Can’t go wrong with Nigella for comfort food. Great idea to incorporate egg nog – I usually get my annual fix via a latte, but pancakes sound even better.

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11 Greg Turner December 21, 2008 at 9:00 am

What a great use for egg nog! I know folks always end up with way more than they’ll ever drink, and these pancakes seem like a perfectly delicious solution. Great photos, too!

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12 RecipeGirl December 21, 2008 at 1:17 pm

Mmmm- this looks fabulous to me. I’m a lover of all things eggnog!

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13 jillian December 21, 2008 at 3:18 pm

What a great idea! I love eggnog and pancakes- sounds like a perfect combination!

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14 Megan December 21, 2008 at 8:03 pm

I stole your pancake pic because you are my Holy Yum! winner this week. I hope that is ok! Feel free to display your award on your page if you want!

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15 Bob December 21, 2008 at 8:27 pm

Oh wow. I will be making these, they look great!

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16 Megan December 23, 2008 at 12:30 am

I have never been a huge fan of eggnog but you have convinced me to a give it a shot with these pancakes! I’m amazed at how fluffy they are-they’re pure pancake perfection :)

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17 Dolores December 25, 2008 at 7:50 pm

We made this for brunch today. I’m with the second Megan… holy yum indeed batman!

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18 gaga December 31, 2008 at 12:46 am

Mmm, I love eggnog. Eggnog pancakes sound great!

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19 jenni January 2, 2009 at 7:13 pm

I tried egg nog in a pound cake once, but never in a pan cake. Sounds delish.

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20 heather November 8, 2009 at 10:50 am

Running downstairs to try this right now!

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21 Jo JOhnson November 19, 2009 at 10:09 am

I think I saw this recipe someplance but it included nutmeg or cinnamin. As for the question about spiking it with rum, try 1/2 to 1 teaspoon rum extract.Or, just pour in a little rum but if your looking for a “Buzz” you won’t get it with cooked alcohol.

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