Angel Robertson's Homemade Eggnog Pancakes

Prep Time: 30 Minutes
Yields: 4-6 Servings

Comment: The holiday richness of eggnog makes these pancakes the perfect Christmas breakfast treat. Top them with whipped butter, cinnamon and nutmeg sugar or your favorite syrup. Or add red and green doughnut sprinkles for extra fun!


  • 2 ¼ cups eggnog
  • 2 cups all-purpose flour
  • 2 tbsps sugar
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 3 tbsps butter, melted
  • 3 tbsps vanilla
  • butter or vegetable spray for skillet

Method:In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined. Pour eggnog into a separate medium mixing bowl. Whisk egg, melted butter and vanilla into eggnog until combined. Make a well in the center of dry ingredients. Pour milk mixture into well and whisk very gently until just combined. Do not over mix. Heat a pancake griddle or cast iron skillet over medium heat for 3-5 minutes. Coat cooking surface with vegetable spray or 1 tablespoon butter. Use pastry brush to even oil. Pour ¼ cup batter onto skillet and sprinkle 1 tbsp blueberries over each pancake. Cook pancakes 1½-2 minutes or until large bubbles begin to appear on the surface. Using a thin, wide spatula, flip pancakes and cook 1-1½ minutes longer or until golden brown on second side. If pancake appears to be too dark when flipped, reduce heat slightly. Serve immediately, and repeat with remaining batter, using more vegetable oil or spray only if necessary.

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