Creamy Eggnog Pancakes Recipe

You know those December mornings where you’re cold, slightly sleepy, and low-key craving something that tastes like Christmas wrapped in a blanket? That’s exactly where these Creamy Eggnog Pancakes come in.

They’re fluffy, cozy, smell like cinnamon and nutmeg, and basically taste like you turned your favorite holiday drink into a stack of golden pancakes. If “festive breakfast” had a Pinterest board, these would be the cover photo.

Why You’ll Love These Eggnog Pancakes

Let’s hype them up for a second:

• Ultra-fluffy and rich. Eggnog adds that extra creaminess regular milk just… can’t.
• Smells like a holiday candle. Cinnamon, nutmeg, and eggnog doing their thing in the pan? Unreal.
• Perfect for December brunch. Christmas morning, weekend breakfast, cozy movie marathon day — they fit all the vibes.
• Great way to use leftover eggnog. That carton sitting in the fridge? It finally has a purpose.
• Beginner-friendly. One bowl for dry, one for wet, whisk together, and you’re good. No fancy techniques.
• Customizable. Add chocolate chips, swap in dairy-free eggnog, or top with whipped cream and crushed cookies. Pinterest-level cute without professional chef stress.

Ingredients for Creamy Eggnog Pancakes

Nothing wild here — just pantry basics plus eggnog:

• Eggnog – the star. Use store-bought or homemade, any brand you love.
• All-purpose flour – the base of the batter.
• Baking powder – helps the pancakes puff up.
• Baking soda (optional but nice) – extra lift and browning.
• Sugar – just enough sweetness; eggnog already helps.
• Salt – makes all the flavors pop.
• Ground nutmeg – the classic eggnog spice moment.
• Ground cinnamon – warm, cozy, and very December.
• Egg – for structure and richness.
• Melted butter – for tenderness and flavor.
• Vanilla extract – because vanilla makes everything taste more “bakery.”

Optional for serving:

• Whipped cream
• Maple syrup
• Extra nutmeg or cinnamon on top
• Crushed gingerbread cookies, candy canes, or sprinkles if you want full holiday chaos (in a good way)

For toppings, a swirl of Torani Maple Syrup takes these pancakes to a whole new level.

Equipment You’ll Need

Nothing fancy, just the usual pancake squad:

• Mixing bowls (one for dry, one for wet)
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula for flipping
• Ladle or ¼ cup measure to portion batter

If you want them super uniform and Pinterest-pretty, use a measuring cup or scoop for each pancake. It makes the stack look gorgeous in photos.

Want more cozy breakfast inspo? Try my Cranberry Orange Pancakes next — they’re bright, fluffy, and perfect for winter mornings.

How to Make Eggnog Pancakes (Step by Step)

1. Preheat your pan

Set a non-stick pan or griddle over medium heat. Give it a few minutes.
Hot pan = golden pancakes. Cold pan = sad, pale pancakes.

If your stove runs hot, using a temperature-controlled griddle like the Presto Electric Griddle helps avoid burnt edges.

2. Mix the dry ingredients

In a bowl, whisk together:

• Flour
• Baking powder
• Baking soda (if using)
• Sugar
• Salt
• Nutmeg
• Cinnamon

Whisk just until everything looks combined and even — no spice clumps.

3. Mix the wet ingredients

In another bowl or large measuring jug, whisk together:

• Egg
• Eggnog
• Melted butter
• Vanilla extract

It should look smooth, creamy, and smell like you’re about to do something wonderful.

4. Combine wet and dry

Pour the wet mixture into the dry bowl.

Gently fold with a spatula or whisk just until combined. A few small lumps are totally fine — overmixing = tough pancakes, and we are not doing that today.

If the batter feels too thick, add a splash more eggnog. Think pourable but not runny.

5. Lightly grease the pan

Once your pan is hot, lightly grease it with a bit of butter or oil. You want a thin, even layer — not an oil slick.

A small dab of Kerrygold Salted Butter adds insane flavor and perfect browning here.

6. Pour and cook

Scoop about ¼ cup of batter for each pancake onto the hot pan.

• Let them cook undisturbed until bubbles appear on top and the edges look slightly set.
• This usually takes around 2–3 minutes, depending on your stove.

7. Flip with confidence

Once you see those bubbles and set edges, slide your spatula under and flip in one smooth motion.

Cook the other side for another 1–2 minutes, until golden and cooked through.

Resist the urge to press down on them. Pressing = squeezing out all the fluff you worked hard for.

8. Keep them warm (optional)

If you’re making a big batch, place finished pancakes on a baking sheet in a warm oven (about 90–100°C / 200°F) while you cook the rest.

9. Serve and decorate

Stack them high, top with:

• Maple syrup
• Whipped cream
• Extra nutmeg or cinnamon
• Festive toppings like crushed cookies or sprinkles

Make it look like your breakfast is ready for a photoshoot — because honestly, it is.

If you’re a fan of comforting, spoonable meals, try my Creamy Beef & Shells — another reader favorite.

Tips for Fluffy, Festive Pancakes

Want restaurant-level pancakes at home? Do this:

• Don’t skip the preheat. A properly heated pan is the difference between golden and sad.
• Don’t overmix the batter. Stir until no big dry pockets remain. Tiny lumps = okay. Smooth like cake batter = you went too far.
• Medium heat > high heat. High heat burns the outside while the inside stays raw. Medium gives you that dreamy golden surface.
• Let the batter rest for 5 minutes. This lets the leavening start working and gives you extra fluff.
• Use a measuring cup for batter. This keeps pancakes the same size so they cook evenly and the stack looks prettier.
• If the batter thickens as it sits, add a small splash of eggnog to loosen it back up.

Most important tip: Don’t flip too early. Wait for bubbles and slightly dry edges. Impatient flipping is how pancakes tear and ruin your mood.

Using a sturdy OXO Silicone Spatula helps you flip cleanly without breaking the pancakes.

How to Store and Reheat Eggnog Pancakes

Because yes, you should make extra.

Storing the batter

You can mix the dry ingredients ahead and keep them in a jar.
For the wet, it’s better to mix them fresh, or at most a few hours before. Once you combine wet and dry, the baking powder starts doing its thing, so use the batter within about 24 hours for best results.

Storing cooked pancakes

• Let pancakes cool completely.
• Store in an airtight container in the fridge for up to 3–4 days.

Freezing

• Layer pancakes with parchment paper in between so they don’t stick.
• Freeze in a bag or container for up to 3 months.

Reheating

• Toaster or toaster oven: The best — they get warm and slightly crisp around the edges.
• Microwave: Works in a pinch, but do short bursts so they don’t turn rubbery.
• Skillet: Reheat over low heat for a few minutes each side.

If you need more make-ahead ideas, check out my most festive bake:
Christmas Fruit Cake Loaf.

Easy Swaps & Flavor Variations

Want to play around a bit? Here’s how:

• No eggnog on hand?
  Use milk plus a pinch of nutmeg, extra vanilla, and a bit more sugar. It won’t be exactly eggnog, but it’ll still taste very cozy.
• Dairy-free version:
  Use dairy-free eggnog (almond, oat, coconut — there are tons now). Swap butter for neutral oil or vegan butter.
• Extra holiday flavor:
  Add orange zest to the batter. It gives that “fancy brunch spot” flavor without any extra work.
• Spiked eggnog vibe (without actual alcohol):
  Add a tiny bit of rum extract. Just a few drops — it goes a long way.
• Fun mix-ins:
  • Mini chocolate chips
  • White chocolate chips
  • Crushed gingerbread cookies on top
  • Toasted pecans or walnuts

My personal opinion? White chocolate + nutmeg + eggnog pancakes = elite December breakfast energy.

Eggnog Pancake FAQ

1. Can I make these without eggs?

You can try using a flax egg (1 Tbsp ground flax + 3 Tbsp water, rested for 5–10 minutes). The texture will be slightly different but still good. Just keep the batter from getting too thin.

2. My pancakes keep coming out flat. What’s going wrong?

Possible culprits: old baking powder, overmixing, or too much liquid. Check your baking powder’s date, stir gently, and aim for a thicker, scoopable batter.

3. Can I use pancake mix and just add eggnog?

Yes! Use your favorite pancake mix and swap the milk for eggnog. You still get that eggnog flavor with zero thinking required.

4. Are these very sweet?

They’re gently sweet. Eggnog and a bit of sugar handle it, but remember you’ll probably add syrup and toppings. If you like really sweet pancakes, add 1–2 extra tablespoons of sugar.

5. Can I make them smaller for kids or brunch platters?

Absolutely. Use 2–3 tablespoons of batter per pancake for mini stacks. They look adorable and are perfect for buffets or kid plates.

6. Do I have to use nutmeg?

Nutmeg is kind of the eggnog signature, but if you hate it, you can reduce it or swap for cinnamon only. Just know the flavor leans more “spiced pancake” than “eggnog pancake.”

7. Can I double the recipe?

100% yes. Just make sure your pan doesn’t get crowded and keep the heat consistent. Also, keep the cooked pancakes in a warm oven so everyone gets them hot.

Final Thoughts

If December had an official breakfast, these Creamy Eggnog Pancakes would absolutely be in the running.

They’re cozy, festive, simple to make, and they make your kitchen smell like a holiday bakery. Whether you’re cooking for family, friends, or just you in pajamas with a huge mug of coffee, this stack delivers.

So next time you see eggnog in your fridge and wonder, “What am I even supposed to do with this?” — you already know the answer.

Whisk it into pancakes. Stack them high. Pour the syrup. Enjoy your very extra, very deserved, holiday breakfast.