Eggnog Pancakes with Nutmeg

Eggnog Pancakes with Nutmeg

Eggnog gives these from-scratch pancakes their rich flavor, while nutmeg adds warm spice and fine flecks to the fluffy batter. Cooked as full-size rounds on a skillet or griddle, they make a warm stack for maple syrup and melting butter.

Eggnog varies in thickness, so the batter should be your guide: it needs to be thick but still pour easily from a spoon. Once the pancakes are in the pan, watch for bubbles and setting edges rather than relying on the clock alone.

Ingredients for Eggnog Pancakes

• 1 1/2 cups all-purpose flour (180g)
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar (25g)
• 1/4 teaspoon fine salt
• 1/2 teaspoon ground nutmeg
• 1 large egg
• 1 cup eggnog (240g)
• 1/4 cup milk (60g), plus a small splash more if needed
• 2 tablespoons unsalted butter, melted and slightly cooled (30g)
• Butter or neutral oil, for greasing the pan
• About 1/3 cup maple syrup (105g), or to taste
• 2 tablespoons butter, cut into small pieces, for serving (30g)

Optional: Add 1/4 teaspoon ground cinnamon with the dry ingredients. Keep the nutmeg in the batter; it is the defining spice.

How to Make Eggnog Pancakes

1. Mix the dry ingredients: Whisk the flour, baking powder, sugar, salt, and nutmeg in a medium bowl, breaking up any clumps.
2. Mix the wet ingredients: In a separate bowl, whisk the egg, eggnog, milk, and melted butter until combined. The butter should be slightly cooled, not hot.
3. Make the batter: Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Leave a few small lumps. If the batter is unusually stiff, add a small splash of milk; it should remain thick but spoonable and pourable.
4. Preheat the pan: Heat a large nonstick skillet or griddle over medium heat for about 2 to 4 minutes. Coat it with a thin film of butter or neutral oil.
5. Cook the first sides: Pour about 1/4 cup batter per pancake onto the pan, leaving room to flip. Start checking after about 2 minutes. Cook for about 2 to 3 minutes, until bubbles appear across the tops, the edges begin to look set, and the undersides are golden.
6. Flip and finish: Flip each pancake once and cook for about 1 to 2 minutes more, until the second side is golden and the center feels set rather than wet. If the pancakes brown before their edges set, reduce the heat to medium-low. Cook the remaining batter in batches, lightly greasing the pan again if pancakes begin to stick.
7. Serve: Stack the warm pancakes, place the small butter pieces on top, and drizzle with maple syrup so it runs down the sides.

How Thick Should the Batter Be?

Eggnog thickness varies, so add extra milk only if the batter is too stiff to pour from a spoon. Use a small splash at a time. Stir as little as possible after combining the wet and dry ingredients; beating the batter smooth can make the pancakes tough.

Make-Ahead, Storage, and Reheating

You can whisk the dry ingredients together ahead of time, but combine them with the wet ingredients shortly before cooking to help the pancakes keep their lift. To hold a fresh batch briefly, keep the pancakes in a single layer or loosely covered in a warm oven. Stacking them while they wait can trap steam and soften them.

Cool leftover pancakes and refrigerate them in a covered container. Reheat briefly in the microwave in short intervals, or warm them in a warm oven.

Nutrition

Approximate nutrition per serving, based on 2 pancakes with a share of the maple syrup and serving butter: 465 calories, 9g protein, 18g fat, and 66g carbohydrates. Approximate nutrition per 100g: 250 calories, 5g protein, 10g fat, and 36g carbohydrates. Values vary with the eggnog, cooking fat, and amount of syrup used.