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by Danelle 8 Comments
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EGGNOG PANCAKES WITH HOMEMADE VANILLA SYRUP — Made with an eggnog batter, these fluffy pancakes are the perfect holiday breakfast when served with creamy homemade vanilla syrup!
For years we’ve had a traditional Christmas morning breakfast of biscuits and gravy. But that tradition is about to change, thanks to these Eggnog Pancakes with Homemade Vanilla Syrup.
After about three bites, my 16 year-old asked me, “Are these hard to make?” The answer is no, they’re not hard at all! Then he replied, “Then I think we should have these for Christmas breakfast!”
The rest of the family immediatelyagreed. These eggnog pancakes were nothing short of phenomenal!
I like eggnog, but I’m not a huge fan. I rarely just drink a glass on its own. But I do like the flavor, and it really shines through in these pancakes.
Often, when I cook or bake with eggnog, the flavor doesn’t really come through in the finished product. But these pancakes were absolutely, positively, eggnog flavored pancakes. Did I mention that they were phenomenal?
My husband and boys are eggnog fanatics, so it’s possible they loved these pancakes even more than I did. And I loved them a lot!
They truly are easy too. Basically, you just replace the milk in your pancake recipe with eggnog.
You’ll want to add a little more or less, depending on how thick you like your pancake batter. I ended up using about 2 1/4 cups, but I recommend starting with two and adding more as needed.
If you’re thinking you’ll just skip the vanilla syrup, I beg of you, don’t do it! Make the vanilla syrup! It is absolutely perfect on these pancakes, and totally worth the five minutes it will take you to make it.
With the vanilla syrup, a dollop of whipped cream and a dash of nutmeg, these pancakes are pretty much holiday breakfast perfection.
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Here’s what you’ll need to make Eggnog Pancakes with Homemade Vanilla Syrup
- Flour
- Baking powder
- Spices: salt, nutmeg
- Eggs
- Vanilla
- Butter
- Eggnog
- Sugar
- Cornstarch
- Heavy cream
Eggnog Pancakes with Homemade Vanilla Syrup
Made with an eggnog batter, these fluffy pancakes are the perfect holiday breakfast when served with creamy homemade vanilla syrup!
4.57 from 89 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 -8 servings
Calories: 485kcal
Author: Danelle
Ingredients
For the pancakes:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons butter melted
- 2-2 1/2 cups eggnog
For the vanilla syrup:
- 1 1/2 cups water
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/4 cup heavy cream
Instructions
In a large bowl, whisk together flour, baking powder, salt and nutmeg.
In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 65g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 171mg | Sodium: 558mg | Fiber: 1g | Sugar: 38g
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Who Dished It Up First: Adapted from All Recipes
Last Updated on 2024-03-22 by Danelle
Reader Interactions
Comments
Carol Warner
Haven’t made these yet but wondering if it would make good waffles?
Reply
nicolthepickle
I made your vanilla syrup. It was delicious. I appreciated the salt in it too, it cut the sweetness a bit.
I can’t wait to try it with rum next time.Reply
Angela
These pancakes turned out well, however somehow they ended up tasting like bananas. I’m wondering if the kind of eggnog we used wasn’t the best. Do you have a specific kind you like?
Reply
Abby
Hi there…do youuse vanilla extract in the syrup? Trying to figure out what form of vanilla you use.
Reply
Melissa
I made these for breakfast recently and they’re delicious! I’ll add less cornstarch next time in the syrup, it became kind of gelatinous but hey it still tasted great. Definitely a keeper recipe!
Reply
Sarah W
Can you keep the syrup in the fridge for a few days?
Reply
Nancy W
I just made these for Christmas morning, but I substituted dark rum for the vanilla in the syrup! Yummy!!!!
Reply
Robyn
I’m not certain of the purpose of the cornstarch. It makes this kind of gelatinous and weird and makes it look like gravy. It taste delicious, but I think I will leave out the cornstarch next time. I’ve made a number of syrups, and I’ve never seen one that utilizes cornstarch. Now I know why, lol.
Reply
