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Ingredients15 m servings 280
Original recipe yields 8 servings (16 pancakes)
- Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl.
- Whisk eggnog, eggs, oil, and rum extract together in a small bowl. Add to flour mixture and mix briefly to combine. Batter should be slightly lumpy.
- Grease a griddle lightly with cooking spray and heat over medium-high heat. Pour 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
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- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 280 calories; 13.2 33 7.2 84 324 Full nutrition
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