Who’s ready to make breakfast feel like a holiday? These Eggnog Pancakes with Homemade Vanilla Syrup are the best way to warm up on a cold morning.
Fluffy, spiced pancakes with that typical eggnog taste, served with a sweet, smooth vanilla syrup. It’s like enchantment on a platter.
Your kids will think you’re a breakfast rockstar, and I promise they’re easier to cook than you think! Let’s get some holiday happiness going, shall we?
Things You’ll Need
- Bowls for mixing
- Whisk
- Spoons and cups for measuring
- Griddle or skillet that doesn’t stick
- Ladle or 1/4 cup measuring cup (to pour the batter)
- A little pot for syrup
- Spatula
- ◯ 1 1/2 cups of all-purpose flour
- ◯ 2 teaspoons of baking powder
- ◯ ½ tsp of baking soda
- ◯ ½ tsp of salt
- ◯ 1 teaspoon of ground cinnamon
- ◯ ¼ teaspoon of ground nutmeg
- ◯ 1 tbsp of sugar in granules
- ◯ 1 big egg
- ◯ 1 1/4 cups of store-bought or homemade eggnog
- ◯ 2 tablespoons of melted butter (plus more for coating the pan)
- ◯ 1 teaspoon of vanilla extract
- ◯ ½ cup of sugar that has been ground
- ◯ 1/2 cup of brown sugar
- ◯ 1 cup of water
- ◯ 2 teaspoons of vanilla extract
- ◯ Two tablespoons of butter
How to Make Vanilla Syrup Eggnog Pancakes
- In a big basin, mix together the sugar, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a another dish, mix the egg, eggnog, melted butter, and vanilla extract together until they are smooth.
- Put the wet ingredients into the dry ingredients and mix them together gently until they are barely mixed. The batter will be thick and have some lumps in it.
- Put a little butter on a nonstick skillet and heat it over medium-low heat. Put ¼ cup of batter for each pancake on the griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface. Then flip and cook for another 1 to 2 minutes.
- Put the granulated sugar, brown sugar, and water in a small saucepan. Stir the sugar into the mixture and bring it to a simmer over medium heat. Take off the heat and mix in the vanilla essence and butter until everything is creamy.
- Put the pancakes on a platter, pour warm vanilla syrup over them, and top with a little nutmeg for decoration. Enjoy right away!
Advice from the Pros
- Don’t stir the pancake batter too much; it’s fine if there are a few lumps. Pancakes become dense when you mix them too much.
- For that thick, creamy taste, use real eggnog. The greatest kind is full-fat!
- Put your pan on medium-low heat. If the pancakes are too hot, they will burn before they are done cooking.
- Put the pancakes on a baking sheet in a low oven (200°F) to keep them warm while you prepare the rest.
- You have to try the homemade vanilla syrup. It’s quick, easy, and tastes so much better than store-bought syrup.
Changes and Substitutions
- No eggnog? For a comparable flavor, use whole milk and add ½ teaspoon of nutmeg and ½ teaspoon of cinnamon.
- Is it gluten-free? Change the all-purpose flour to a gluten-free baking mix that is 1:1.
- No dairy? Use vegan butter and eggnog that doesn’t have dairy in it.
- For an added touch, mix in some chocolate chips or chopped pecans into the pancake batter.
Tips for Making Ahead
- You may make the pancake batter the night before and keep it in the fridge. Before cooking, mix it gently.
- You may make the vanilla syrup up to a week ahead of time. Just put it in the fridge and heat it up before serving.
Storing and using leftovers
- Pancakes: You may keep leftover pancakes in the fridge for up to three days in an airtight container. You may heat it up in the microwave or toaster.
- Syrup: You may keep the syrup in the fridge for up to a week. Before serving, gently reheat in the microwave or on the stove.
Let’s Get Cooking!
Eggnog pancakes with homemade vanilla syrup are the best holiday breakfast. This recipe is sure to make everyone grin, whether you’re serving it on Christmas morning or just want to add some holiday cheer to a regular day.