Ingredients25 m servings 302
- Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Cook's Note:
- If you cannot find really really thick eggnog, (I usually have to get this from the Farm Crest Dairy store in my neighborhood) use 2/3 cup eggnog and 1/3 cup milk.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 302 calories; 8.3 49.1 7.9 68 292 Full nutrition
ReviewsRead all reviews 6
These were very good, with a subtle eggnog flavor. I did cut the nutmeg back to 1/2 tsp, but other than that, followed the recipe. Great way to use up leftover eggnog from the Holidays. I'd make...
These were SUPER good! And super easy and quick to make which was nice! (We did add a small dash of cinnamon and 1/2 tsp vanilla to ours, and next time I may cut the nutmeg just a TINY bit). But...
This was good. I took the advice of other reviewers and reduced the amount of nutmeg to 1/2tsp. Just be forewarned that these are pretty sweet. They really didn't syrup, but warm applesauce was ...
These were really good, great texture... Although I forgot to add the egg! Such fluffy pancakes, I'm not sure if I will ever add that egg. Only thing I'd recommend is adding slot 1/4 TSP of sal...
Pretty good, but too much nutmeg. I also felt that these needed salt.