‘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.
In my hometown of Memphis, an eggnog-esque drink called Boiled Custard is sold during the holiday season. A quick Google search reveals it’s a Southern drink, though I’ve never seen it in any of the other places I’ve lived. (And I’ve lived all over the South.)
The thing is… because I loved Boiled Custard so much as a kid, I never tried eggnog.
In fact, I’d never tried eggnog until I was well into adulthood.
I always told people that I didn’t like it. And then came the day that I actually tried eggnog, and I was immediately converted.
It’s different than Boiled Custard. That said, it makes a good substitute for my favorite holiday dairy product since the only way I’m getting Boiled Custard in Texas is if I make it.
Eggnog, unsurprisingly, also makes a great addition to holiday baking and breakfasts.
When I was deciding what to make for y’all today, I asked myself a question: How would eggnog taste in pancakes?
It was a very serious question, obviously, and many of my recipes begin this way.
I knew I wanted to make a holiday pancake recipe, and since eggnog is everywhere this time of year, I thought it might make an interesting addition to traditional pancakes.
Turns out, it’s brilliant.
The eggnog adds lovely spice to the pancakes… and then we top it with some cinnamon syrup, making it even more decadent and turning it the perfect sweet dish to serve on Christmas morning.
Here’s how you make ’em:
Ingredients
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup eggnog
- 1 egg
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup pure maple syrup
- 1 5" cinnamon sticks, broken in half
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.
- Enjoy the pancakes in a stack that has been drizzled with the cinnamon syrup.
Have you ever made pancakes with eggnog?
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