These Eggnog Buttermilk Pancakes are light, fluffy and have just a hint of eggnog. They're something a little extra special for the holiday season, but super easy to throw together.
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.
Pancake recipe adapted from Cookworks