Eggnog Pancakes | Eggnog Pancake Recipe | Eat the Love (2024)

Eggnog Pancakes with Cinnamon Nutmeg Swirl

By Irvin Lin

These eggnog infused pancakes get a fun little swirl of rummy cinnamon nutmeg brown sugar. Keep in mind that most of the spicy sugar melts off when you flip the pancake so don’t get too concerted if these pancakes don’t turn out super pretty. They’ll be might tasty regardless of how they look!

Adapted from a recipe by Lori of RecipeGirl.

Ingredients
Cinnamon Nutmeg Swirl
4 tablespoons (57 g or 1/2 stick) unsalted butter, refrigerator cold
6 tablespoons (85 g) dark brown sugar
1 teaspoon imitation rum extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Pancake Batter
1 cup (140 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup eggnog
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon imitation rum extract
1/2 teaspoon ground nutmeg

Directions
1. Place two tablespoons (half the butter) in a microwave safe bowl and microwave on high for 60 seconds. The melted butter should be very hot. Place the remaining cold butter in the bowl and stir until all the butter is melted. The melted butter should be milky but smooth. Add the sugar, rum extract and spices to the butter. Mix to blend. Place a quart sized ziplock bag in a tall glass and wrap the edges of the bag over the edges of the glass. Pour the cinnamon nutmeg sugar butter into the bag and seal the bag. Snip a tiny corner of the bag off with a sharp scissors.

2. Make the pancake batter by placing the flour, baking powder and salt in a medium sized bowl. Measure the eggnog in a glass measuring cup then add the egg, oil, vanilla and rum extract and ground nutmeg to the eggnog. Beat with a work until the well blended. Pour the wet ingredients into the bowl with the flour and stir with a large spatula until just blended. A few lumps or dry spots are ok, don’t overmix.

3. Heat a nonstick pan on the stove at medium heat. Using a paper towel dipped in cooking oil, Wipe the pan with a light coating of the oil. Once the pan is heated up pour 1/3 cup of the pancake into the pan, spreading the batter out to about 4 inches wide in diameter circle. Let the pancake batter cook until the edges start to look dry and bubbles form on the surface of the pancake. Take the bag of cinnamon nutmeg sugar and squeeze a swirl of spice sugar over the top of the pancake. Flip the pancake (a thin metal spatula works best here) and cook that side until done. Keep in mind a lot of the cinnamon nutmeg sugar will melt out. Remove pancake from pan, wipe up any residual brown sugar from the pan with a paper towel using tongs to make sure not to burn yourself, and repeat with remaining batter and sugar. Serve with maple syrup (add a tablespoon of rum to the syrup if you’d like!) or plain all by itself.

Makes 5-6 pancake.