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Eggnog Pancakes with Nutmeg

Eggnog pancakes with nutmeg are cooked in a skillet until golden, with tender centers and a hint of warm spice. The batter rests for 5 minutes before cooking, making these an easy holiday breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 1 egg large
  • 1.25 cups eggnog
  • 3 tablespoons unsalted butter melted and cooled
  • 1 tablespoon vegetable oil

Equipment

  • 1 12-inch nonstick skillet

Method
 

  1. Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl.
  2. In a second bowl, whisk the egg and eggnog, then whisk in the melted butter.
  3. Pour the eggnog mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
  4. Let the batter rest for 5 minutes.
  5. Heat a 12-inch nonstick skillet over medium-low heat.
  6. Lightly grease the skillet with some of the vegetable oil.
  7. Pour about 1/4 cup batter per pancake into the skillet, leaving space between pancakes.
  8. Cook until bubbles appear on top and the edges look set, about 2 to 3 minutes.
  9. Flip the pancakes and cook until golden on the second side, about 1 to 2 minutes.
  10. Lightly grease the skillet with the remaining oil between batches as needed.

Notes

For tender pancakes, stir the batter just until combined and leave a few small lumps. Refrigerate leftovers in an airtight container for up to 3 days; freeze yes. For a dairy-free variation, use dairy-free eggnog and plant-based butter.