Eggnog Pancakes Homemade Vanilla

<p>These Eggnog Pancakes with Homemade Vanilla Syrup bring that warm, festive feeling to your breakfast table. Fluffy, spiced pancakes infused with that unmistakable eggnog flavor come alive when paired with a smooth, buttery vanilla syrup that feels indulgent without being complicated. It’s a recipe that makes chilly mornings feel special without a ton of effort.</p> <p>I first tried this recipe when I had extra eggnog sitting in the fridge after Christmas and now we make it every holiday season. There is something about the combination of warm spices and creamy syrup that kids and adults both adore.</p>

Ingredients

<ul><li><strong>1 ½ cups all-purpose flour:</strong> to create a light, tender pancake base. Look for unbleached flour for better texture</li><li><strong>2 tablespoons granulated sugar:</strong> adds a touch of sweetness to balance the spices</li><li><strong>2 teaspoons baking powder:</strong> for a fluffy rise. Make sure it’s fresh for best results</li><li><strong>¼ teaspoon salt:</strong> to enhance flavor and balance the sweetness</li><li><strong>½ teaspoon ground nutmeg:</strong> infuses that classic eggnog warmth. Freshly ground nutmeg is best if you can find it</li><li><strong>1 cup eggnog:</strong> is the star ingredient. Choose a rich, creamy one for moist pancakes</li><li><strong>¼ cup milk:</strong> thins the batter and adjusts consistency</li><li><strong>1 large egg:</strong> provides structure and richness</li><li><strong>2 tablespoons unsalted butter, melted and cooled:</strong> to add moisture and tenderness</li><li><strong>1 teaspoon vanilla extract:</strong> enhances the flavors and adds depth to the batter</li><li><strong>Butter or oil for cooking:</strong> to ensure golden, non-stick pancakes</li><li><strong>For the Vanilla Syrup</strong></li><li><strong>½ cup unsalted butter:</strong> for a rich, silky texture</li><li><strong>¾ cup granulated sugar:</strong> to sweeten the syrup</li><li><strong>½ cup water:</strong> creates the syrup base</li><li><strong>2 teaspoons vanilla extract:</strong> gives the syrup its aromatic, sweet flavor</li></ul>

Instructions

<dl><dt><strong>Make the Vanilla Syrup:</strong></dt><dd>In a small saucepan set over medium heat combine half a cup of unsalted butter three quarters of a cup of granulated sugar and half a cup of water. Stir continuously until the butter melts completely and the sugar dissolves. Allow the mixture to come to a gentle simmer and let it cook for three to four minutes to thicken slightly. Remove the pan from heat and stir in two teaspoons of vanilla extract to infuse the syrup with flavor. Set aside for later use.</dd><dt><strong>Mix the Dry Ingredients:</strong></dt><dd>In a large mixing bowl combine one and a half cups of all-purpose flour two tablespoons of sugar two teaspoons of baking powder one quarter teaspoon salt and half a teaspoon of ground nutmeg. Whisk thoroughly until all the ingredients are fully incorporated creating an even, speckled mixture of spices and leavening.</dd><dt><strong>Mix the Wet Ingredients:</strong></dt><dd>In a separate bowl whisk together one cup of eggnog one quarter cup of milk one large egg two tablespoons of melted unsalted butter and one teaspoon of vanilla extract. Beat until smooth and creamy with no streaks of egg or butter.</dd><dt><strong>Combine Wet and Dry:</strong></dt><dd>Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture just until the ingredients come together and the batter looks thick with a few small lumps. Avoid overmixing which can make the pancakes dense.</dd><dt><strong>Rest the Batter:</strong></dt><dd>Let the batter stand at room temperature for five minutes. This resting time allows the baking powder to activate and results in fluffier pancakes once cooked.</dd><dt><strong>Cook the Pancakes:</strong></dt><dd>Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour approximately a quarter cup of batter for each pancake onto the pan. Cook for two to three minutes until bubbles form on the surface and the edges look set. Flip carefully and cook an additional two minutes or until both sides are golden brown and the pancakes feel springy when pressed.</dd><dt><strong>Serve Warm:</strong></dt><dd>Stack the cooked pancakes on a plate while still warm. Generously pour the homemade vanilla syrup over the top and add a small pat of butter for extra richness. Sprinkle a touch of ground nutmeg for garnish if desired.</dd></dl>

<p>My favorite ingredient here is definitely the eggnog. It brings a richness and nostalgic holiday flavor that turns ordinary pancakes into something memorable. One year, I made these for a surprise Christmas morning breakfast and watching everyone’s faces light up was one of those simple but magical family moments.</p>

Storage tips

<p>Leftover pancakes should cool completely before storing. Place parchment paper between layers to prevent sticking and keep them in an airtight container in the refrigerator for up to three days or in the freezer for up to one month. Reheat frozen pancakes in a toaster oven or on a baking sheet at low heat to keep the texture fluffy. Store vanilla syrup separately in a sealed container in the refrigerator and gently warm it before serving.</p>

Ingredient substitutions

<p>You can swap traditional eggnog for dairy-free or plant-based versions to accommodate dietary preferences. Plant-based butter or coconut oil works well in the batter and syrup. For extra holiday spice, add a pinch of cinnamon or ground cloves to the dry ingredients. Instead of vanilla syrup, maple syrup is a popular shortcut though the homemade syrup provides that lovely buttery richness.</p>

Serving Suggestions

<p>These pancakes pair wonderfully with fresh berries or sliced bananas for natural sweetness and brightness. A dollop of whipped cream adds a festive touch and creamy contrast. Serve alongside scrambled eggs or crispy bacon for a balanced breakfast. Warm eggnog or fragrant coffee are great beverages to keep the cozy mood going.</p>

<p>There you have it, a holiday breakfast that feels special but is surprisingly simple to pull off. Whether it’s Christmas morning or any chilly weekend you want to make memorable, these pancakes and syrup make magic happen on the plate.</p>

Your Recipe Questions Answered

→ Can I make the vanilla syrup ahead?

Yes, the syrup keeps well in the fridge for up to a week and can be gently reheated before serving.

→ What makes pancakes fluffy?

Resting the batter for five minutes allows baking powder to activate, resulting in a lighter, fluffier texture.

→ Can I freeze these pancakes?

Absolutely. Freeze pancakes layered with parchment in an airtight container and reheat in a toaster or oven.

→ What if I don’t have real vanilla extract?

Using real vanilla extract is best for flavor, but imitation vanilla can be substituted in a pinch.

→ Are there dairy-free alternatives?

You can substitute dairy-free eggnog and butter alternatives to create a dairy-free version without sacrificing flavor.

→ Can spices be added for variation?

Yes, adding cinnamon, clove, or ginger enhances the warm holiday flavors.