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 (180g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground nutmeg
- 1 cup (240ml) eggnog
- ¼ cup (60ml) milk
- 1 large egg
- 2 tbsp (30g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Butter or oil for cooking
For the Homemade Vanilla Syrup:
- ½ cup (115g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) water
- 2 tsp vanilla extract
Why I Love This Recipe
This recipe is like a holiday breakfast dream. I made it one morning with leftover eggnog in the fridge, and now it’s become a yearly thing. It’s cozy, easy, and honestly, that vanilla syrup is something I could drink with a spoon.
- Uses up leftover eggnog
- The pancakes are super fluffy and flavorful
- Vanilla syrup is buttery, sweet, and only takes 5 minutes
- Feels fancy but takes less than 30 minutes
- Great for holiday mornings or brunch with friends
Servings & Time
Serves: 4 (makes about 8 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Macros (Per Serving – 2 pancakes + syrup)
- Calories: 320
- Protein: 6g
- Carbs: 38g
- Fat: 15g
- Sugar: 20g
- Fiber: 1g
Why This Recipe Works (Quick Science)
Eggnog is rich and full of fat, which keeps the pancakes moist and tender. The baking powder gives a quick lift while the egg adds structure. The vanilla syrup gets its silky texture from butter emulsifying into the hot sugar-water mix — no corn syrup needed.
Pro Tips
- Let the pancake batter rest for 5 minutes for fluffier pancakes
- Make the syrup first so it’s ready to pour while pancakes are hot
- Use real vanilla extract — it makes a big difference in the syrup
- Grease your pan lightly — too much butter can burn
- Keep pancakes warm in a low oven while cooking the rest
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Non-stick skillet or griddle
- Saucepan for syrup
- Spatula for flipping
Substitutions & Variations
- Use dairy-free eggnog and plant-based butter for a dairy-free version
- Add a dash of cinnamon or clove for extra spice
- Top with chopped pecans or toasted coconut
- Use maple syrup instead of vanilla syrup for a shortcut
Make Ahead Tips
You can make the syrup up to 3 days in advance and keep it in the fridge. Just warm it up before serving. The pancakes are best fresh, but leftovers reheat beautifully in a toaster or oven.
Instructions
Step 1: Make the Vanilla Syrup
In a small saucepan over medium heat, combine ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup water. Stir until the butter melts and sugar dissolves. Bring to a gentle simmer for 3–4 minutes. Remove from heat and stir in 2 tsp vanilla extract. Set aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ½ cups flour, 2 tbsp sugar, 2 tsp baking powder, ¼ tsp salt, and ½ tsp ground nutmeg until fully combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together 1 cup eggnog, ¼ cup milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry. Stir gently until just combined — don’t overmix. The batter should be thick with a few soft lumps.
Step 5: Rest the Batter
Let the batter sit for 5 minutes. This helps the baking powder activate and gives fluffier pancakes.
Step 6: Cook the Pancakes
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown.
Step 7: Serve Warm
Stack the pancakes on a round plate. Pour warm vanilla syrup over the top, add a pat of butter, and dust with a little extra nutmeg.
Leftovers & Storage
Let pancakes cool completely. Store in the fridge for up to 3 days or freeze with parchment between layers. Reheat in a toaster or low oven. Syrup can be stored in the fridge for up to a week and gently reheated.
Common Mistakes
- Overmixing = dense pancakes
- Skipping the batter rest = flat texture
- Too hot a pan = burnt outsides, raw middles
- Cold eggnog can harden the melted butter in the batter
What to Serve With
- Fresh berries or sliced bananas
- A scoop of whipped cream
- Scrambled eggs or crispy bacon
- A mug of warm eggnog or coffee
FAQ
Can I make the syrup ahead?
Yes! It keeps well in the fridge and just needs to be warmed before serving.
Can I use store-bought pancake mix?
You can, but the eggnog and vanilla syrup pair best with this homemade batter.
Can I freeze the pancakes?
Absolutely. Freeze between layers of parchment and store in a freezer bag.
Can I use low-fat eggnog?
Yes, but the pancakes will be a bit less rich.
Can I make this without the syrup?
Totally — maple syrup works too, or top with fruit and whipped cream.
Can I add spices?
Yes! Cinnamon, clove, or ginger all work well for extra holiday flavor.
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.
