It is eggnog season. Eggnog is one of those things many either really love or really hate. As a drink, I do not like it at all. But, as a flavoring I like it. It is the nutmeg/cinnamon flavors I like. My kids love it and make the recipe from The Betty Crocker Kid’s Cookbook (click for link to recipe) quite often. They like the homemade version of eggnog but not the commercial brands in cartons.
I decided to have them make eggnog to use in this recipe, which also meant that they had to make extra to drink! They were happy.
Breakfast for diner is great for those rushed days as it usually can be on the table in about 30 minutes. I have the kids getting water, putting out condiments, and silverware for the table while I finish up cooking so we can set down as soon as it is done!
The flavors in this were good. Not too heavy on the eggnog flavor but the hint of cinnamon and nutmeg were perfect. I wish the pancakes were just a tad fluffier but they still tasted great.
I made an extra batch to freeze for breakfasts. I package them in 2-3 pancake packages so the kids can pull a package out and heat them up in the microwave. Quick breakfasts on busy days!
I served this with a side of fruit salad to make the meal complete.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 cups eggnog commercial or homemade (if using Betty Crocker recipe – use whole milk to make it richer)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 2 large eggs
- 3 tablespoon butter, melted + extra for cooking pancakes
- butter, maple syrup, whipped cream or sprinkles for serving, as desired
- In a large bowl mix flour, baking powder, salt, nutmeg, and cinnamon in a bowl. In a second bowl mix eggnog, eggs, and butter in a second bowl. Combine two bowls until just mixed. Batter will be slightly lumpy. If it is too thick add a bit more eggnog or too thin add a bit of flour.
- Heat griddle over medium heat and melt butter on it to cook pancakes. Drop batter by 1/4 cups onto griddle. Flip once pancakes are golden brown.
- Keep pancakes warm in 170 degree oven until ready to serve. Serve with whipped cream, sprinkles, butter or maple syrup, as desired.