Can I mix eggnog pancake batter the night before?

You can, with one adjustment. Baking powder loses some lift overnight, so whisk the dry and wet parts separately, combine them in the morning, and add a fresh 1/2 teaspoon of baking powder. The 5 minute rest still applies.

My eggnog is thin like milk. Will the batter still work?

Yes. Thin, low fat eggnog makes a slightly looser batter, so drop the amount to 1 1/2 cups or whisk in 2 extra tablespoons of flour. The pancakes will be a touch less rich but just as tall.

Can I use homemade eggnog in these pancakes?

Absolutely, and the flavor is better for it. Any eggnog, homemade or store bought, works at the same measure. The batter cooks fully on the hot pan, so texture and spice are all that matter.

How do I keep the first batch warm without soggy bottoms?

Use a wire rack set over a sheet pan in a 200°F oven, pancakes in a single layer. The rack lets steam escape underneath, which is where sogginess starts.

Why did my pancakes brown too fast and stay raw inside?

The pan was too hot. Eggnog carries sugar, so it browns faster than plain batter. Drop the heat to medium low after the first pancake and give the center its full minute after the flip.

Eggnog Pancakes: 15-Minute Christmas Morning Stack

Ingredients

Scale

2 cups all-purpose flour (250 g)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg, plus more for serving
1/4 teaspoon ground cinnamon
1 3/4 cups eggnog, well shaken
2 large eggs
3 tablespoons butter, melted, plus more for the pans
1 teaspoon vanilla extract
3/4 cup maple syrup, for serving
1/2 teaspoon ground cinnamon, for the warm spiced syrup

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Instructions

Whisk the flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl until the spice is evenly freckled through the flour.
In a second bowl or a large measuring jug, whisk the eggnog, eggs, melted butter, and vanilla until smooth and pale.
Pour the wet mixture into the dry and stir with a spatula just until no dry flour shows. Small lumps are welcome; a smooth batter is an overmixed one.
Rest the batter for 5 minutes. Meanwhile, heat two skillets or a griddle over medium heat and warm the maple syrup with the cinnamon in a small saucepan on the lowest setting.
Brush the hot pans lightly with butter. The butter should sizzle and foam, not smoke. Lower the heat a notch if it browns instantly.
Scoop a level 1/3 cup of batter per pancake, leaving room to spread. Cook until the surface is covered with bubbles and the edges look set and matte, about 2 minutes.
Flip once, with confidence, and cook 1 minute more, until the second side is golden and the center springs back when pressed gently.
Move finished pancakes to a rack in a low oven, single layer, and repeat with the remaining batter, buttering the pans between rounds.
Stack high, dust with nutmeg, and pour the warm spiced syrup at the table so the crisp edges meet it at the last second.

Notes

The 5 minute rest is the recipe: it hydrates the flour, wakes the baking powder, and frees you to heat two pans in parallel, which is how the 15 minute total holds. Do not thaw the morning timeline for a second flip; one flip only. Nutrition per serving of 2 pancakes: about 380 calories, 52 g carbohydrates, 14 g sugar, 14 g fat, 10 g protein, 540 mg sodium.

Author: Chef Hanna Zest
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American