Gaylynn's Eggnog Pancakes

Gaylynn Y Cooper


This is a recipe I came up with when I was out of milk, but had eggnog on hand! SO glad I substituted! It's a yummy, rich recipe that all my family loves!


★★★★★ 1 vote

2-3 generously
5 Min
10 Min


  • 2 c
    sr flour
  • 1 c
  • 1
  • 1 tsp
  • 1 dash(es)
    nutmeg and cinnamon (opt)
  • 1 Tbsp
    butter or oil
  • Several
    pats of butter, halved

How to Make Gaylynn's Eggnog Pancakes


  1. Place flour and other dry ingredients in a mixing bowl, stir with hand to mix it all together. Add remaining ingredients, except butter/oil and pats of butter. Stir with a spoon until lumps have nearly disappeared. I add a little water if needed to make the batter thin enough to pour easily, but not too thin....You don't want it soupy.
  2. In a small or large cast iron skillet, make sure skillet is seasoned nicely (greased and shiny). Or you can use any type of skillet (or griddle) if you don't have cast iron. Wipe skillet with butter or oil with a paper towel. Get skillet hot, on med high, (not too high, so the oil or butter won't smoke). Add enough batter to make about a 6 inch pancake. Place a 1/2 pat of butter in center of pancake, time for about 1 minute or until bubbles start to form all over top. Flip pancake, time for up to 1 minute and take it up. You can poke it with a toothpick near center to make sure it's done, (it will come out clean). Place pancake(s) on platter or plates, and cover with a bowl to keep warm until all are finished.
  3. Big fluffy pancakes will be the end result!
    Top with your choice of syrup, preserves, honey or whatever you like.

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About Gaylynn's Eggnog Pancakes

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