Eggnog Pancakes with Cinnamon Syrup | The Speckled Palate

Eggnog Pancakes with Cinnamon Syrup

Name: Eggnog Pancakes with Cinnamon Syrup
Prep time: 35 min
Cook time: 45 min
Total time: 35 min
Yield: 2
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; ¾ cup eggnog; 1 egg; 1 tablespoon unsalted butter, melted and cooled slightly; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 cup maple syrup; 1 cinnamon stick

Serves 235 mins prep45 mins cook

Tis the season for eggnog! Swap eggnog for milk in this twist on a classic pancake recipe. With an infused cinnamon maple syrup, these Eggnog Pancakes are perfect for holiday celebrations.

0 servings

What you need

brown egg

tsp ground cinnamon

tbsp unsalted butter

cup all purpose flour

tsp kosher salt

cup cream

tsp baking powder

cinnamon stick

cup maple syrup

tsp baking soda

tsp vanilla extract

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Instructions

In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk together until incorporated.

In a small bowl, whisk together the eggnog, egg, melted butter, maple syrup and vanilla extract.

Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.

Set aside the batter, and let it rest for 5-10 minutes.

While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.

Dollop the pancakes onto the preheated skillet when ready.

When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.

While the pancakes are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.

Make a stack of pancakes, and serve with warm syrup.

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