Fluffy Eggnog Pancakes for One, Two, or Four

Make the most of leftover eggnog with these light, fluffy eggnog pancakes. This straightforward recipe mixes up quickly for a festive holiday breakfast or a cozy weekend treat.

a glass pitcher pouring syrup on plated eggnog pancakes. Orange juice in the background

Eggnog tends to show up at my house every holiday season, and often there’s more than we can drink. Instead of letting the extras sit unused, I turn it into something everyone loves: pancakes. These eggnog pancakes are soft, tall, and subtly spiced for a seasonal flavor that feels special but is surprisingly simple to make.

The batter is uncomplicated and requires no whisking of egg whites or complicated folding. The lift and airiness come from the combination of baking powder and baking soda, so even a quick hand-mixed batter will yield tall, tender pancakes.

a big stack of fluffy eggnog pancakes ready to serve

I always mix these by hand — morning coffee and electric mixers do not mix well for me. A bowl and a whisk are all you need, and a few lumps in the batter are perfectly fine. The result is a stack of pancakes with a tender crumb and a hint of holiday spice.

How to make fluffy eggnog pancakes

These pancakes are made in a few straightforward steps: combine dry ingredients, whisk the wet ingredients, stir together, and cook. Start by whisking the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. In a separate cup or small bowl, whisk the eggnog with the eggs and then stir in the melted butter and vanilla. Pour the wet mixture into the dry ingredients and gently mix until just combined — a few small lumps are fine.

Heat a large skillet or griddle over medium heat, lightly grease, and measure the batter into 1/3-cup portions. Cook each pancake until large bubbles form and burst on the surface, about 2½ to 3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Adjust the heat after the first pancake if needed. Serve warm with powdered sugar, butter, or maple syrup.

angled picture of a big stack of pancakes dusted with powdered sugar. Pancakes are on a glass plate and garnished with a few sugared cranberries.

Small-batch and freezer-friendly

This recipe is scaled to make about eight pancakes, a convenient small batch for four people. Depending on portion size, you should get roughly two pancakes per person, which works well for a family breakfast. If you want more, the recipe doubles easily. Extra pancakes freeze well once completely cool; store in an airtight container for up to a month and reheat for a fast morning meal.

Substitutions if you’re short on eggnog

If you don’t have eggnog on hand, milk makes a fine substitute with a couple of adjustments to keep the rich flavor. Replace the eggnog with milk and add an extra egg yolk for richness. Increase the spices slightly, add another tablespoon of sugar, and include a splash of vanilla extract to emulate the characteristic eggnog flavor.

If you have some eggnog but not enough, simply make up the difference with milk. You probably won’t need to add extra yolk or sugar; just taste the batter and increase the spices if you’d like a stronger holiday flavor. Non-dairy eggnog and plant-based butter also work well for those with dairy sensitivities.

small sieve with powdered sugar dusting a big stack of pancakes ready to serve!

What kind of eggnog should I use?

Use refrigerated, non-alcoholic eggnog from the dairy section for best texture and flavor. If the only eggnog available contains alcohol, it can still be used — most of the alcohol will cook off during cooking. For dairy-free needs, select a non-dairy eggnog and a plant-based butter alternative.

Close up of a cut portion of pancake on a fork to highlight the fluffy texture

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 1/4 cups eggnog, room temperature
1 teaspoon vanilla or cinnamon extract
2 tablespoons butter, melted

Optional toppings

Powdered sugar
Butter
Maple syrup

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate measuring cup, whisk the eggnog with the eggs and stir in the vanilla extract and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined; small lumps are fine.
Heat a large skillet or griddle over medium heat for 2–3 minutes and lightly grease the surface.
Measure batter into 1/3-cup portions on the hot skillet, leaving space for the pancakes to spread.
Cook 2½–3 minutes until large bubbles form and pop, then flip and cook another 1–2 minutes until golden and cooked through.
Adjust the heat after the first pancake if the surface browns too fast or takes too long.
Cook remaining pancakes in batches and serve immediately, or cool completely and freeze extras for later.
Optional: Dust with powdered sugar, add a pat of butter, or drizzle with maple syrup to serve.

Notes

If your eggnog is very cold, let it sit a few minutes at room temperature or warm it briefly in the microwave (about 30 seconds at reduced power) so the batter mixes more evenly.
Always test the skillet with a single pancake first to ensure the heat is correct before cooking the full batch.

fork with a bite of pancakes resting on a plate as if photo taken during a meal

I hope you enjoy these easy, festive eggnog pancakes. They’re a great way to use leftover eggnog and make a simple holiday morning feel special.