Eggnog Pancakes with Nutmeg Whipped Cream

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup eggnog
• ¼ cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon ground nutmeg

Steps

1. 1 Whisk together flour, baking powder, nutmeg, salt, and sugar in a large bowl.
2. 2 In another bowl, mix eggnog, milk, egg, melted butter, and vanilla extract.
3. 3 Combine wet ingredients with dry ingredients, stirring until just moistened.
4. 4 Heat a nonstick skillet over medium heat and lightly grease with butter.
5. 5 Pour ¼ cup batter per pancake onto skillet. Cook until bubbles form, then flip and cook until golden brown.
6. 6 For whipped cream, beat heavy cream, powdered sugar, and nutmeg until stiff peaks form.
7. 7 Serve pancakes warm with a generous dollop of nutmeg whipped cream.

Equipment

• Nonstick skillet
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a splash of rum extract to the batter for an adults-only twist.
• Top with fresh berries for a pop of color and freshness.

Substitutions

• Use almond milk for a dairy-free option, and coconut whipped cream instead of traditional.
• If eggnog is unavailable, use milk with added nutmeg and vanilla extract.

Pairings

• Maple syrup
• Fresh berries
• Bacon or sausage

Nutrition

Tips

• For extra holiday flair, garnish with a sprinkle of cinnamon or a dash of nutmeg.
• Keep pancakes warm in a low oven while you finish the batch.

Storage

Store pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Serve with a side of crispy bacon or sausage for a full holiday breakfast.
• Pair with a hot cup of coffee or tea.

FAQ