Who’s ready to make breakfast feel like the holidays? These Eggnog Pancakes with Homemade Vanilla Syrup are the perfect cozy treat for chilly mornings.
Fluffy, spiced pancakes with that classic eggnog flavor, paired with a sweet, silky vanilla syrup—honestly, it’s magic on a plate.
Your kids will think you’re a breakfast rockstar, and trust me, they’re easier to make than you’d think! Let’s whip up some holiday cheer, shall we?
What You’ll Need
For the Eggnog Pancakes:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp granulated sugar
- 1 large egg
- 1 ¼ cups eggnog (store-bought or homemade)
- 2 tbsp melted butter (plus extra for greasing the pan)
- 1 tsp vanilla extract
For the Homemade Vanilla Syrup:
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup water
- 2 tsp vanilla extract
- 2 tbsp butter
Pro Tips
- Don’t overmix the pancake batter—it’s okay if there are small lumps. Overmixing makes pancakes dense.
- Use real eggnog for that rich, creamy flavor. Full-fat works best!
- Heat your pan over medium-low heat. Too hot, and the pancakes will burn before cooking through.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (200°F).
- The homemade vanilla syrup is a must-try—it’s quick, easy, and so much better than store-bought syrup!
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Ladle or ¼ cup measuring cup (for pouring batter)
- Small saucepan (for syrup)
- Spatula
Substitutions & Variations
- No eggnog? Use whole milk and add ½ tsp nutmeg + ½ tsp cinnamon for similar flavor.
- Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Dairy-free? Use a dairy-free eggnog and vegan butter.
- Add a handful of chocolate chips or chopped pecans to the pancake batter for extra flair.
Make-Ahead Tips
- The pancake batter can be made the night before and stored in the fridge. Give it a gentle stir before cooking.
- The vanilla syrup can be made up to a week ahead—just store it in the fridge and reheat before serving.
How to Make Eggnog Pancakes with Vanilla Syrup
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, eggnog, melted butter, and vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter will be thick and slightly lumpy.
Step 4: Cook the Pancakes
Heat a non-stick skillet over medium-low heat and grease lightly with butter. Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook another 1-2 minutes.
Step 5: Make the Vanilla Syrup
In a small saucepan, combine granulated sugar, brown sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla extract and butter until smooth.
Step 6: Serve
Stack the pancakes on a plate, drizzle generously with warm vanilla syrup, and sprinkle a little nutmeg on top for garnish. Serve immediately and enjoy!
Leftovers & Storage
- Pancakes: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster.
- Syrup: The syrup can be stored in the fridge for up to a week. Reheat gently in the microwave or on the stovetop before serving.
Let’s Get Cooking!
There you have it—Eggnog Pancakes with Homemade Vanilla Syrup, the ultimate holiday breakfast. Whether you’re serving this up on Christmas morning or just want to bring some festive vibes to a regular day, this recipe is guaranteed to make everyone smile.
