Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
  • 13 Ratings

Eggnog makes these nutmeg-perfumed pancakes tender and tasty. To top, stir together orange marmalade, pineapple, and ginger.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

4 mins
24 mins
20 mins
16 pancakes


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.

  • Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

Test Kitchen Tip:

If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

Nutrition Facts

140 calories; fat 7g; cholesterol 45mg; saturated fat 2g; carbohydrates 16g; mono fat 2g; poly fat 3g; sugars 3g; protein 4g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 167mg; potassium 78mg; calcium 111.1mg; iron 1.1mg.