Thank you to AE Dairy for sponsoring the post for these Eggnog Buttermilk Pancakes, as always all opinions are my own.
I have a toddler, so he’s picky. So so picky. Even though I did baby-led weaning, and had him eat everything we ate from an early age, somewhere along the line he went from eating everything I sat in front of him, to eating basically nothing.
However, if there were one food item he’d eat every single meal for the rest of time, it would be pancakes. Unlike most of the food he eats, he doesn’t discriminate against the kind of pancakes we inhale, so on weekdays, I’ll make him a secretly healthy version full of bananas and oats, but on the weekends, we go with classic buttermilk pancakes drowned in butter and syrup.
Since we’re inching closer to the holidays, I’m upping my pancake game with festive touches and classic holiday ingredients, like cinnamon, cranberries and today, eggnog.
I absolutely adore eggnog, I’ll gladly drink a giant cup of it on its own, but it’s so fun to incorporate it into my daily coffee or even everyday baked goods for a special little touch. For pancakes, it makes the PERFECT substitute for buttermilk and adds this sweet, warm delicious factor to classic buttermilk pancakes that I’m kind of in love with.
I’ve been obsessed with AE eggnog since I was a kid. It’s sweet, but not overly so, it’s not heavy and it goes down smooth and easy. It comes in three different varieties – classic (my favorite), lower sugar and Mimi’s Eggnog which is half classic and half non-fat milk for those wanting something a little bit lighter.
The recipe for these guys is pretty close to your standard buttermilk pancake recipe. There’s flour, baking soda, baking powder, a touch of salt, and because there’s already sugar in the eggnog itself, it’s not necessary to add any extra sugar.
Because buttermilk does give pancakes that tangy taste and light-as-air texture, I just swapped out half of the buttermilk (one cup) for the egg nog to keep a little bit of that. A few eggs are whisked in with the two liquids and it all goes into the dry ingredients along with about half a stick of melted butte (it’s the holidays!).
If you have a truly non-stick pan, you can skip using butter to cook the pancakes in, but I happen to love how the butter gives each pancake a crispy edge, totally a personal choice.
Instead of serving the pancakes simply with butter and syrup, I mixed a little bit of the egg nog with some powdered sugar, for a super simple glaze to drizzle over each stack.
Serve the pancakes with a big glass of leftover egg nog and you’ve got yourself a triple whammy of festiveness.
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup AE Dairy buttermilk
- 1 cup + 2 Tbsp. AE Dairy classic eggnog
- 2 large eggs
- 1/4 tsp vanilla extract
- 3 tbsp unsalted butter, melted (plus more for cooking)
- 1/2 cup powdered sugar
- Mixing bowls
- Preheat oven to 250 degrees.
- Add flour, baking soda, baking powder and salt to a medium bowl. Whisk to combine.
- Measure buttermilk and eggnog in a large liquid measuring cup. Add eggs and vanilla. Whisk until combined. Add to the dry ingredients along with the melted butter. Whisk just until combined, it's ok if there are a few lumps. Let the mixture sit for five minutes.
- Heat a large non-stick skillet to a medium heat. Brush the bottom with butter. Spoon about 1/4 cup of batter into the heated pan. Flip pancake when edges are golden brown and air bubbles are coming to the top. Cook until golden brown on other side.
- Once first batch of pancakes is done, transfer to an oven-safe plate or pan and keep warm in the oven. Make remaining pancakes.
- For the glaze: Whisk egg nog and powdered sugar together until smooth.
- Drizzle pancakes with glaze and serve with softened butter, maple syrup and a dusting of powdered sugar.
This is a sponsored conversation written by me on behalf of AE Dairy. The opinions and text are all mine.