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Eggnog Pancakes Recipe with Cinnamon Syrup
Create fluffy eggnog pancakes topped with warm cinnamon syrup in 20 minutes. An easy holiday breakfast the whole family loves.
Eggnog Pancakes with Cinnamon Syrup are a festive breakfast dish that incorporates rich, dairy-based eggnog into a classic buttermilk-style pancake batter, lending the cakes a subtle custard flavor accented by traditional holiday spices such as nutmeg and a touch of vanilla. The pancakes are typically prepared with standard pantry staples—flour, eggs, sugar, baking powder, and melted butter—then stacked and drizzled with a warm cinnamon-infused maple syrup that amplifies the seasonal profile. Enjoyed most often during late-autumn and winter gatherings, especially around Christmas morning brunch, this recipe offers a straightforward way to repurpose leftover eggnog while adding a cozy, aromatic twist to an everyday breakfast favorite.
Eggnog Pancakes Recipe with Cinnamon Syrup
Thanks to eggnog’s built-in sweetness and richness, the batter comes together with fewer add-ins yet still yields airy, tender stacks. Cook a double batch and freeze the extras; they reheat beautifully in the toaster for quick, stress-free breakfasts all season long.
Prep Time
15 minutes
15 minutes
Cook Time
20 minutes
20 minutes
Total Time
35 minutes
35 minutes
Ingredients
Biscuit/baking mix – 2 cups
- Ground nutmeg – ½ teaspoon
- Eggs, lightly beaten – 2 large
- Commercial eggnog – 1 ¼ cups
- Butter, melted – 2 tablespoons
- Granulated sugar – ¾ cup
- Light corn syrup – ½ cup
- Water – ½ cup
- Ground cinnamon – 1 teaspoon
- Vanilla extract – 1 teaspoon
- (OPTIONAL) Whipped cream, for serving – as desired
- (OPTIONAL) Additional butter, for serving – as desired
- (OPTIONAL) Extra ground nutmeg, for sprinkling – a pinch
Method
Preheat an electric griddle or large skillet to 350 °F
- Whisk brown sugar, granulated sugar, cornstarch, ground cinnamon and ground nutmeg in a medium saucepan
- Whisk water into the sugar mixture until smooth
- Set the saucepan over medium heat
- Stir occasionally until the mixture reaches a gentle boil
- Boil the syrup for about 1 minute while stirring constantly
- Remove the saucepan from heat
- Stir butter into the hot syrup until melted
- Stir vanilla extract into the syrup
- Set the syrup aside to cool slightly
- Whisk all-purpose flour, granulated sugar, baking powder, salt, ground nutmeg and ground cinnamon in a large bowl
- Whisk eggnog, eggs, vegetable oil and vanilla extract in a separate bowl
- Pour the wet mixture over the dry ingredients
- Whisk the batter just until combined and still slightly lumpy
- Lightly grease the hot griddle with butter or non-stick spray
- Pour about 1⁄3 cup batter onto the griddle for one pancake
- Cook until bubbles appear on the surface and the edges look set
- Flip the pancake with a spatula
- Cook the second side until golden brown and cooked through
- Transfer the pancake to a warm plate or 200 °F oven
- Repeat greasing the griddle as needed
- Cook the remaining batter in the same manner
- Serve the warm pancakes with the cinnamon syrup
Nutrition (whole recipe)
Calories
2755 kcal Protein
48 g Fat
74 g Carbs
478 g Fiber
7 g Sugar
332 g
2755 kcal Protein
48 g Fat
74 g Carbs
478 g Fiber
7 g Sugar
332 g
Notes
Bring the eggnog to room temperature before mixing so the melted butter doesn’t seize and you get an evenly tender crumb. For a grown-up twist, stir a teaspoon of dark rum or bourbon into the warm cinnamon syrup just before serving, or fold a handful of chopped candied pecans into the batter for extra crunch.
why this recipe
These eggnog pancakes transform an ordinary morning into a holiday celebration, infusing each fluffy bite with the creamy richness of eggnog, warm spices, and a whisper of vanilla that lingers enticingly on the palate. Paired with a velvety cinnamon syrup that cascades over the golden-brown stacks, the recipe balances festive decadence with comforting familiarity, creating a breakfast that feels both indulgent and deeply nostalgic. Simple to prepare yet impressive to serve, it elevates pantry staples into a memorable dish that invites you to slow down, savor the season, and start the day with a smile.
FAQs
FAQ acf
Frequently Asked Questions
What can I substitute for eggnog if I don’t have any on hand or need a dairy-free option?
Stir together 1 cup whole milk (or an unsweetened almond, oat, or soy milk for dairy-free needs) with ¼ cup cream or coconut cream, 1 tablespoon sugar, ½ teaspoon vanilla, and a pinch of nutmeg; this quick blend mimics eggnog’s richness and spice, cup for cup. Alternatively, use any store-bought plant-based “holiday nog” in the same quantity—no other adjustments to the batter are required.
Can I prepare the pancakes or cinnamon syrup in advance, and what’s the best way to store and reheat them?
Absolutely—cook the pancakes, let them cool, then layer them with parchment and refrigerate for up to 3 days or freeze for 1–2 months; reheat directly from cold in a toaster or 350 °F/175 °C oven for 5–7 minutes (or 20–30 sec in the microwave for a softer texture). Transfer the cooled cinnamon syrup to a jar and refrigerate for up to 2 weeks, warming it gently in the microwave or in a small saucepan over low heat until pourable.
How can I make these pancakes gluten-free without sacrificing fluffiness?
Swap the 2 cups of biscuit/baking mix for an equal amount of a “cup-for-cup” gluten-free all-purpose baking blend that already contains xanthan or guar gum, then add an extra ½ teaspoon of baking powder to boost lift. Let the mixed batter rest 5–10 minutes before griddling so the starches fully hydrate; you’ll get the same airy, tender crumb without any gluten.