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Fluffy Eggnog & Vanilla Bean Pancakes


Just in time for that time of year, when Eggnog appears at our grocery store, these pancakes are a nice change of pace from "ordinary" pancakes. I don't particularly like to drink eggnog--but I love the custard-like flavor in my baked products. I much prefer to make "scratch" pancakes and I was inspired to use eggnog instead of buttermilk. I also used vanilla bean paste, but you can easily substitute pure vanilla extra. These pancakes are thick, fluffy and addicting. I recommend using pure maple syrup and plenty of butter. Yes, it's decadent, but eggnog only comes around once a year! Enjoy!

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Rate this recipe 4.6/5 (43 Votes)


  • 2 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour (I used unbleached flour)
  • 2 heaping teaspoons baking powder
  • 1 teaspoon sugar
  • 1/4 tsp freshly grated nutmeg (optional)
  • Pinch salt
  • 1 1/3 cups Eggnog
  • 2 eggs
  • 1 tsp vanilla bean paste (or 1/2 tsp pure vanilla)
  • Butter, for the griddle
  • Pure Maple Syrup


Servings 2
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

Melt the butter and set aside to cool slightly.

In a bowl, measure the flour and add the baking powder, sugar and salt. Whisk, or stir to combine.

In another bowl,whisk the Eggnog, eggs and the slightly cooled butter; pour the liquid ingredients into the dry ingredients, whisking as you do so.
NOTE: I try not to overwork my pancake dough, so they turn out tender and fluffy.

On medium-heat either a griddle or nonstick frying pan, and pour out about 1/4 cup of the batter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a 2-3 of minutes, on the other side.

NOTE: I always heat my plates in a warm oven, so that my pancakes are served nice and hot-- the better for added butter to melt and for pure maple syrup to ooze over the edges.


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