Eggnog Pancakes with Cranberry Maple Syrup Recipe

Introduction

These eggnog pancakes offer a festive twist on a classic breakfast favorite. Infused with warm spices and topped with a tangy cranberry maple syrup, they make for a delicious treat during the holiday season or any special morning.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ½ cup milk
• 1 ½ cups eggnog
• ¼ cup neutral cooking oil
• 1 cup pure maple syrup
• 2 cups fresh cranberries (divided)
• 2 tablespoons unsalted butter

Instructions

1. Step 1: In a small bowl, whisk together the flour, baking powder, salt, and nutmeg until evenly combined.
2. Step 2: In a large bowl, whisk together the eggs, milk, and eggnog. Gradually add the dry ingredients to the wet ingredients, stirring gently. The batter should be slightly lumpy; avoid overmixing.
3. Step 3: Lightly grease a griddle or large skillet with some of the cooking oil and heat over medium heat.
4. Step 4: For each pancake, pour ¼ cup of batter onto the hot surface. Cook for 2-3 minutes until the edges are slightly dry and bubbles form on top. Flip and cook for an additional 2-3 minutes until golden brown. Add more oil between batches as needed.
5. Step 5: For the syrup, combine the maple syrup and 1 ½ cups of cranberries in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 7 minutes until the cranberries pop.
6. Step 6: Using a spatula, crush the softened cranberries in the pan. Stir in the remaining ½ cup of fresh cranberries and simmer just until they start to pop, about 2 more minutes.
7. Step 7: Remove the pan from heat and stir in the unsalted butter until melted and incorporated.
8. Step 8: Serve the warm cranberry maple syrup over the pancakes immediately for the best flavor.

Tips & Variations

• Use homemade eggnog or quality store-bought for the best taste.
• Substitute fresh cranberries with frozen if out of season; just thaw before cooking.
• Add a pinch of cinnamon or ginger to the batter for extra warmth.
• For a boozy twist, add a splash of bourbon to the syrup while simmering.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave. Keep any leftover cranberry syrup in a sealed jar in the fridge for up to 5 days; rewarm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

It’s best to make and cook the batter fresh for the fluffiest pancakes, but you can prepare the dry and wet ingredients separately ahead of time and mix just before cooking.

Can I use a different fruit instead of cranberries?

Yes, blueberries or chopped apples work well in the syrup, though the tartness of cranberries complements the eggnog flavor best.

Eggnog Pancakes with Cranberry Maple Syrup Recipe

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★★★★★

4.8 from 80 reviews

Delight in these fluffy Eggnog Pancakes, infused with warm nutmeg and served with a luscious cranberry maple syrup. Perfect for festive breakfasts or cozy brunches, this recipe blends traditional holiday flavors into a delicious stack of pancakes topped with a vibrant, homemade syrup.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 medium pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancakes

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 2 large eggs
• ½ cup milk
• 1 ½ cup eggnog
• ¼ cup neutral cooking oil

Syrup

• 1 cup pure maple syrup
• 2 cups fresh cranberries (divided)
• 2 tablespoons unsalted butter

Instructions

1. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground nutmeg until well combined.
2. Combine Wet Ingredients: In a large bowl, whisk the eggs, milk, and eggnog until smooth and fully incorporated.
3. Make Pancake Batter: Gradually whisk the dry mixture into the wet ingredients. The batter will be slightly lumpy; avoid overmixing to keep pancakes tender.
4. Prepare Cooking Surface: Lightly grease a griddle or large skillet with some neutral cooking oil and heat it over medium heat.
5. Cook Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook until the edges look slightly dry, and the tops have bubbles, about 2-3 minutes. Flip and cook the other side until light golden, another 2-3 minutes. Add more oil between batches as needed.
6. Make Cranberry Syrup: In a medium saucepan over medium-high heat, bring the maple syrup and 1 ½ cups of cranberries to a boil.
7. Simmer Syrup: Reduce heat to low and simmer until the cranberries pop and soften, about 7 minutes. Use a spatula to gently crush the cranberries in the pan.
8. Finish Syrup: Stir in the remaining ½ cup of cranberries and simmer for an additional 2 minutes until they start to pop. Remove from heat and stir in unsalted butter until melted.
9. Serve: Spoon the warm cranberry maple syrup over the cooked pancakes and enjoy immediately.

Notes

• Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
• If you prefer thicker pancakes, reduce the milk slightly.
• Use fresh cranberries for the best flavor and texture in the syrup.
• The syrup can be made ahead and gently reheated before serving.
• Adjust the nutmeg to taste if desired.
• For a dairy-free version, substitute milk and eggnog with plant-based alternatives and use a vegan butter.

Keywords: eggnog pancakes, cranberry maple syrup, holiday breakfast, festive pancakes, nutmeg pancakes, holiday brunch recipe