Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup eggnog
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
- Step 1: In a large mixing bowl, combine the flour, sugar, baking powder, nutmeg, and cinnamon. Whisk together until fully blended and set aside.
- Step 2: In a separate bowl, mix the eggnog and egg together until well combined. Stir in the melted butter.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; some lumps are okay.
- Step 4: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking spray.
- Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Step 6: Serve warm with additional eggnog, whipped cream, or a sprinkle of nutmeg on top if desired. Enjoy your festive breakfast!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; they can also be frozen for longer storage.
- To reheat, simply pop the pancakes in the microwave for about 15-20 seconds each or warm them in a skillet over low heat until heated through.
- For a delightful twist, serve your eggnog pancakes with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of additional nutmeg for that festive touch.
- When mixing your batter, remember that it's okay to leave some lumps; overmixing can lead to tough pancakes, so be gentle to keep them fluffy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 10g