Eggnog Pancakes with Cranberry Sauce
Celebrate the flavors of the season with these fluffy and festive Eggnog Pancakes with Cranberry Sauce, the ultimate holiday breakfast or brunch treat! Infused with the warm, spiced notes of cinnamon, nutmeg, and creamy eggnog, these golden pancakes are a holiday twist on a breakfast classic. The tangy-sweet homemade cranberry sauce, featuring vibrant cranberries, orange zest, and a touch of citrusy brightness, adds the perfect zing to every bite. Easy to whip up in under 35 minutes, this recipe is ideal for cozy mornings or entertaining guests during the festive season. Pair these pancakes with a dusting of powdered sugar or a dollop of whipped cream for an indulgent, crowd-pleasing meal that tastes like holiday cheer on a plate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1.25 cups Eggnog
- 1 piece Large egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 2 cups Fresh or frozen cranberries
- 0.5 cups Granulated sugar
- 0.5 cups Water
- 2 tablespoons Orange juice
- 1 teaspoons Orange zest
- 1 as needed Butter for greasing the pan
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix the eggnog, egg, melted butter, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter, greasing the pan as needed.
To make the cranberry sauce, combine cranberries, sugar, water, orange juice, and orange zest in a medium saucepan over medium heat.
Bring the mixture to a boil, then reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove the sauce from the heat and let it cool slightly before serving.
Serve the warm pancakes with a generous drizzle of cranberry sauce on top. Enjoy your festive breakfast!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 141.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 440 mg | 34% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
