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Tall stack of eggnog pancakes with melting butter and maple syrup running down, a cup of coffee and Christmas greenery beside

Eggnog Pancakes, Tall and Fluffy

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Tall, fluffy Christmas morning pancakes made with real eggnog, separated eggs and whipped whites folded in at the end for height, plus a batter thickness guide for any brand of eggnog, nutmeg butter, an optional eggnog glaze, and a freezing plan for leftovers.

  • Total Time: 40 minutes
  • Yield: 12 pancakes (6 servings) 1x

Ingredients

Scale
  • 2 cups (250 g) all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg, plus more for serving
  • 1 1/2 cups (360 ml) eggnog, well shaken
  • 2 large eggs, separated, at room temperature
  • 3 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened, stirred with 1/4 teaspoon grated nutmeg (nutmeg butter, for serving)
  • Maple syrup, warmed, for serving
  • 3/4 cup (90 g) powdered sugar whisked with 2 to 3 tablespoons eggnog (optional eggnog glaze)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg until the spices are evenly distributed and no streaks remain.
  2. In a second bowl, whisk the eggnog with the two egg yolks, the melted butter and the vanilla until smooth and pale.
  3. Pour the wet mixture into the dry and stir with a spatula until just combined. The batter should be thick and lumpy; stop as soon as no dry flour shows.
  4. In a clean bowl, beat the egg whites with a whisk or hand mixer to soft peaks: glossy, standing up, with tips that curl gently over.
  5. Fold one third of the whites through the batter to loosen it, then fold in the rest in about twelve gentle turns, keeping as much air as you can. Let the batter rest for 10 minutes while the griddle heats.
  6. Heat a griddle or large skillet to 350°F (175°C), medium heat, and brush lightly with butter. Scoop a heaping 1/3 cup of batter per pancake, leaving room to spread slightly.
  7. Cook for 2 to 3 minutes, until bubbles cover the surface, the edges look set and matte, and the bottom is deep golden. Flip once and cook 1 to 2 minutes more, until the second side is golden and the pancake springs back when pressed.
  8. Move finished pancakes to a wire rack in a 200°F (95°C) oven while you cook the rest. Serve in warm stacks with the nutmeg butter melting over the top, maple syrup or eggnog glaze, and a final grating of nutmeg.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 2
  • Calories: 330
  • Sugar: 16
  • Sodium: 480
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 95

Find it online: https://cookaza.com/eggnog-pancakes/