Good Morning America Recipes

Tasting Table's Eggnog Pancakes

A Festive Holiday Treat

PHOTO: Eggnog pancakes.
Servings:Over 8
Difficulty: Easy
Cook Time: min

'Tis the season for that festive creamy drink! Eggnog is perfect on its own, so it makes sense that adding it to recipes takes them to another seasonal level. Try's version of eggnog pancakes below.


  • Eggnog Anglaise
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 1/2 tablespoons dark rum (optional)
  • 5 tablespoons maple syrup
  • 1/2 teaspoon packed freshly grated nutmeg
  • 3 large egg yolks
  • Pancakes
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon packed freshly grated nutmeg
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted, plus more for cooking
  • 3 eggs, separated
  • Eggnog anglaise (recipe above)
  • Maple syrup (optional)
  • Cooking Directions

    Make the eggnog anglaise: Fill a large bowl halfway with ice and water. Set a smaller bowl over the water (make sure water doesn't get in the bowl).

    In a small saucepan, bring the cream, milk, rum (if using), 2 tablespoons of the maple syrup and nutmeg to just before a boil, stirring to dissolve the maple syrup. Remove from the heat.

    Meanwhile, in a medium bowl, vigorously whisk together the egg yolks and remaining 3 tablespoons maple syrup for a solid 1 minute until lighter in color and bubbly.

    Whisk just enough of the hot cream mixture, about 1/4 cup, into the eggs to gently warm them, then pour the warmed egg mixture into the saucepan of cream. Stir the mixture over medium-low heat until the bubbles along the edge of the pan disappear and the mixture coats the back of a wooden spoon. Transfer to the bowl set over the ice bath and cool completely.

    Make the pancakes: In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and nutmeg.

    In a medium bowl, whisk together the buttermilk, melted butter and egg yolks. Pour over the flour mixture and stir until just combined. (Don't worry about lumps.)

    Beat the egg whites to stiff peaks. Fold one-third into the batter to loosen it, then fold in the rest. Let sit for 15 minutes.

    Cook the pancakes: Heat a griddle or nonstick skillet over medium heat until hot. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it. They should sputter. Lightly coat the griddle surface with butter. Scoop the batter onto the griddle to make 3-inch pancakes. Cook until bubbles form on top of the pancakes and the bottom edges are golden brown, about 4 to 5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Serve with the eggnog anglaise and, if you choose, maple syrup.

    Recipe courtesy of

    Recipe Summary

    Main Ingredients: heavy cream, whole milk, nutmeg, eggs, flour, butter, maple syrup

    Course: Breakfast

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