Eggnog Pancakes
Eggnog Pancakes
 
Recipe Yield: approx. 4 (3 pancakes each)

What You'll Need

  • 1 1/2 cups Aunt Jemima Original Pancake & Waffle Mix
  • 1 tablespoon sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups prepared eggnog
  • 2 eggs
  • 3 tablespoons melted unsalted butter
  • 1/4 cup milk, if needed
  • Eggnog Topping (recipe below)
  • Holiday sprinkles (optional)

Products in Recipe:

Original

What You'll Do

1 Preheat griddle to 375°F or heat skillet over medium-low heat.
2 In large bowl, whisk together pancake mix, sugar, nutmeg and cinnamon until well combined.
3 Whisk eggnog, eggs and melted butter together. Add to pancake mixture and stir until large clumps disappear. If mixture seems too thick, add milk one tablespoon at a time, until desired consistency. Let stand 1 to 2 minutes.
4 Pour 1/4 cup batter onto lightly greased griddle or skillet. Cook about 1 1/2 to 2 minutes or until a few bubbles appear on surface and bottom is golden brown; turn, continue cooking 1 to 2 minutes. Reduce heat to 350°F if pancakes are browning too quickly.
5 Serve with Eggnog Topping and/or Aunt Jemima Syrup.

    Products in Recipe:

    Original

    Preparation Notes

    • Eggnog Topping: Place 1/2 cup confectioners’ sugar in small bowl. Add just enough eggnog to make a thick sauce-like consistency. Spoon over hot pancakes. Top with holiday sprinkles, if desired.