Eggnog Buttermilk Pancakes
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.
Servings 8 people
Calories 251kcal
Cost $12
Equipment
- Mixing bowls
- Griddle
Ingredients
- 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
Instructions
- 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.
Notes
Pancake recipe adapted from Cookworks