Eggnog. Pancakes. Oh yes.

I often make pancakes on Saturdays – there’s something so weekend about pancakes. Blueberries, yogurt, maple syrup, however you top ’em, they’re just tasty. This weekend, I was partially in to making the batter when I realized we had no milk or almond milk. We did, however, have eggnog. This resulted in some seriously delicious pancakes, and I WILL be making them again!


  • 1 1/2 C All Purpose Flour
  • 1/2 C Rolled Oats
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 T butter, melted
  • 1-2 T sugar (depending on how sweet you like your ‘cakes)
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 C + eggnog
  • 1/2 C room temp water
  • nutmeg, cinnamon, cloves

Mix all the dry ingredients together with a whisk. Mix all the wet ingredients together in a bowl, blending well. Combine wet and dry, adding extra eggnog to get the batter to a nice soupy consistency. Don’t overmix, but make sure there aren’t any giant lumps, and that the batter is runny rather than slodgy (like my use of adjectives that aren’t really words here?). Makes about 12 4″ pancakes. It’s okay, you don’t have to share them.

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