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Festive Eggnog Pancakes with Whipped Cinnamon Nutmeg Butter and Hot Drunken Maple Syrup

Add some joy to your breakfast table with these festive and fluffy eggnog pancakes, served with a cinnamon nutmeg whipped butter and hot drunken maple syrup.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 24 small pancakes
Calories 143 kcal

Ingredients
  

Eggnog Pancakes

  • 1.5 cups all purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 large egg beaten
  • 3 tbsp. salted butter melted and cooled
  • 1 ¼ cups eggnog homemade or store-bought
  • ¾ cups whole milk
  • ½ tsp. cinnamon
  • ½ tsp. ground nutmeg
  • non-stick spray
  • metal cookie cutters of your choice

Cinnamon Nutmeg Whipped Butter

  • ½ cup butter softened (1 stick)
  • ¼ tsp. cinnamon
  • ¼ tsp. ground nutmeg

Drunken Hot Maple Syrup

  • 1 cup maple syrup
  • 1 tbsp. bourbon

Instructions
 

For The Pancakes

  • In a medium mixing bowl, whisk dry ingredients together: flour, baking powder, salt, sugar, cinnamon, nutmeg.
  • Whisk wet ingredients into dry ingredients: egg, butter, eggnog, milk. Batter should resemble cake or muffin batter but should pour relatively easily. Pour pancake batter into a large liquid measuring cup with a spout.
  • Spray the interior of your cookie cutters liberally with non-stick cooking spray. Place them on the bottom of a skillet. Heat skillet to medium-low.
  • Gently drizzle pancake batter into each cookie cutter, filling the cookie cutter about halfway. Place a lid on top of the skillet. Cook for 3-4 minutes.
  • After 3-4 minutes, lift lid and flip cookie cutters/pancakes using tongs. Be careful not to burn yourself! If the cookie cutter releases the pancake during this step, don't worry. Just remove the cookie cutter and flip the pancake to cook it on the opposite side.
  • Place lid on skillet for 1-2 minutes. Using tongs, remove fully cooked pancakes from skillet. Allow to cool slightly and using the back of a small spoon and tongs, punch out cooked pancakes from the cookie cutters.
  • Repeat steps with the rest of the pancake batter. For best results, wipe skillet out with a dry paper towel between batches. Wipe off any residual pancake crumbs from cookie cutters and spray them liberally with cooking spray between batches, as well.

For The Whipped Cinnamon Nutmeg Butter

  • In a small mixing bowl, combine butter, cinnamon, and nutmeg.
  • Using a hand mixer fitted with 2 beaters, whip butter until it becomes light and fluffy - about 1-2 minutes.

For The Hot Drunken Maple Syrup

  • In a small saucepan, combine maple syrup and bourbon.
  • Place saucepan on burner set to low and gradually heat mixture until it is time to serve. *NOTE: Omit bourbon if kids are present (of course!). I still suggest heating the maple syrup on the stove - it just makes the whole dish feel more festive and special!

Nutrition

Serving: 1pancakeCalories: 143kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 31mgSodium: 162mgPotassium: 78mgFiber: 1gSugar: 12gVitamin A: 216IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Keyword Easy, Favorites, Festive
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