Eggnog Pancakes with Cranberry Maple Syrup Recipe
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.
- 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
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
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, milk, and eggnog until smooth and fully incorporated.
- Make Pancake Batter: Gradually whisk the dry mixture into the wet ingredients. The batter will be slightly lumpy; avoid overmixing to keep pancakes tender.
- Prepare Cooking Surface: Lightly grease a griddle or large skillet with some neutral cooking oil and heat it over medium heat.
- 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.
- Make Cranberry Syrup: In a medium saucepan over medium-high heat, bring the maple syrup and 1 ½ cups of cranberries to a boil.
- 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.
- 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.
- 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
