thepioneerwoman
Eggnog Pancakes
For a festive holiday breakfast recipe, make a tall stack of eggnog pancakes! Finish them off with a drizzle of eggnog glaze and a sprinkle of nutmeg on top.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●griddle
📝 Preparation Steps
1
For the pancakes: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
2
In a medium bowl, whisk together the eggnog, sour cream, egg, rum extract, and vanilla extract. While whisking briskly, drizzle in the melted butter.
c. eggnog, at room temperature2large egg, at room temperature1. eggnog2 tbsp
3
Using a rubber spatula, start gently stirring the dry ingredients while slowly pouring in the wet ingredients. Switch to folding once all the wet ingredients have been added to avoid overworking the batter. Continue folding until everything is combined, but there will still be some lumps. Cover and rest on the counter for ⏱️ 45 minutes to an hour.
4
For the glaze: While the batter rests, in a medium bowl, whisk together the powdered sugar, eggnog, and heavy cream. Set aside until ready to serve.
5
Heat a griddle or large nonstick skillet over medium heat. Brush with butter and drop 1/3 cup (or 1/4 cup if you prefer smaller pancakes) helpings on the griddle. Let cook until bubbles form on the surface, about ⏱️ 3 minutes, then flip and cook for another 1 to 1 1/⏱️ 2 minutes.
6
Serve the pancakes with butter, the eggnog glaze, and a dusting of nutmeg.
Nutrition Facts
calories
688 Calories
fat Content
27 g
fiber Content
2 g
sugar Content
48 g
sodium Content
677 mg
protein Content
15 g
trans Fat Content
1 g
cholesterol Content
179 mg
carbohydrate Content
95 g
saturated Fat Content
16 g
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