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These fluffy and soft pancakes are made with the rich, delicious flavor of eggnog! They are the perfect Christmas morning – or anytime – breakfast!

Are you an eggnog lover or hater? I find that most people are either one or the other, but their opinion is strong either way! It’s almost like how so many people are torn about cilantro (huge fan here!) or mayo (BIG thumbs down from me!) We happen to love eggnog in our home, and last weekend I decided to try my hand at making some eggnog pancakes. These came out DELICIOUS, and would be the perfect Christmas morning (or, let’s be honest, the perfect anytime) breakfast. The flavor of the eggnog really shines through with these, and these pancakes are especially great for using up leftover eggnog that you’d otherwise toss. Meet your new favorite holiday breakfast – fluffy eggnog pancakes. <3

Homemade pancakes are the best – they’re so much better than pancakes from the box mix, and they’re so easy to make! All you need to make these babies are a few simple ingredients that you most likely already have on hand.

Container of eggnog.


  1. Eggnog: Use your favorite kind! We love Turkey Hill. Both traditional and non-dairy options would work well in this recipe. (Alternately, you could substitute milk or buttermilk for the eggnog if you cannot find eggnog).
  2. Dry ingredients: All-purpose flour, baking powder, granulated sugar, cinnamon, and salt (if you’re using unsalted butter).
  3. Wet ingredients: Egg, vanilla extract, melted butter.

That’s it! Couldn’t be simpler! 🙂

Stack of pancakes.


  1. Melt butter: Melt your butter, and set it aside to cool.
  2. Whisk dry ingredients: Whisk together the flour, baking powder, sugar, cinnamon, and salt (if using).
  3. Combine wet ingredients: In a small bowl, whisk together the egg and eggnog.
  4. Combine dry and wet ingredients: Mix the wet ingredients into the dry ingredients with a fork. The batter will be very thick. Stir in the melted butter.
  5. Cook: Heat a griddle or skillet over medium-low heat. Add some butter and let it melt. Scoop batter on using a 1/4 cup measure, and cook until golden brown. Flip the pancakes, and repeat.
  6. Serve and enjoy!
Finished pancakes on a plate.


  1. As I mentioned above, both traditional eggnog and non-dairy eggnog would work well in this recipe.
  2. I break all of the cooking/baking rules when it comes to butter, and pretty much use salted butter exclusively. I think it makes everything taste so much better, and takes the guesswork out of salting in a lot of cases. 🙂 If you are using unsalted butter, add salt to the dry ingredients, as noted in the recipe. Otherwise, if using salted butter, do not add any extra salt.
  3. Be sure to add a good amount of butter to the skillet before cooking your pancakes – more butter equals more flavor, and the best golden brown color! I add about 1/2 Tablespoon to my medium skillet, and I cook three pancakes at a time.
  4. These can easily be made into traditional, non-eggnog pancakes. Just use milk or buttermilk in place of the eggnog, and you’re good to go!

We hope you enjoy these as much as we do! Happy Holidays. <3


These fluffy and soft pancakes are made with the rich, delicious flavor of eggnog! They are the perfect Christmas morning – or anytime – breakfast!
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 pancakes


  • 1.5 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 3.5 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • 1 egg
  • 1.5 cups eggnog
  • 1 teaspoon vanilla extract
  • 3 Tablespoons salted butter (If using unsalted butter, add 1/2 teaspoon of salt when you combine the dry ingredients – see below).


  • Melt the butter in the microwave, and set aside.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and cinnamon (and salt, if using).
  • In a small bowl, mix the egg and eggnog together.
  • Make a well in the center of the dry ingredients, and pour the egg/eggnog mixture into it. Stir together well with a fork (the batter will be very, very thick).
  • Stir in the vanilla and melted butter, and mix until just combined.
  • Heat a medium or large nonstick skillet over medium heat. Melt 1/2 teaspoon butter in the skillet, and add batter using a 1/4 cup measure.
  • Cook pancakes until golden brown, and then flip. Cook until golden brown on the second side, and put on a covered plate to keep warm until all of the pancakes are finished.

Do you have a Christmas morning breakfast tradition? We’d love to hear it below!


We love to see what you’re cooking! Tag @thedowneshome on Instagram and use the hashtag #thedowneshome

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