Amazing Christmas Morning Eggnog Pancakes in 25 Min

The quiet hush before the family wakes up on Christmas morning? That’s my favorite part of the whole holiday. It’s the perfect calm before the wonderful chaos begins!

When the wrapping paper starts tearing, you need a breakfast that screams ‘festive’ but doesn’t take up an hour of precious gift-opening time. That’s why I perfected these – my legendary Christmas Morning Eggnog Pancakes. Trust me, these are the easiest, most flavorful holiday breakfast you will ever whip up. Just a hint of nutmeg, rich eggnog flavor, and done before anyone notices you’re already sneaking coffee!

Why You Will Love These Christmas Morning Eggnog Pancakes

Honestly, these pancakes are a complete lifesaver on Christmas morning. Who wants to stand over a hot griddle for ages when there are presents to open? I keep coming back to this recipe year after year because it’s just so foolproof and cheerful. You’ll want to make these because:

• They are incredibly speed-focused—we’re talking ready to eat in under 25 minutes total!
• The rich flavor of eggnog replaces plain milk entirely, making them instantly festive.
• That little bit of ground nutmeg really elevates the entire pancake experience.
• The batter is forgiving; you really cannot overmix them, which is a huge bonus when half the family is talking loudly around you.
• They have that perfect, slightly dense but still fluffy texture you look for in a great holiday stack.
• You can easily make a batch for yourself while you wait for everyone else to wake up!

Seriously, if you want maximum holiday payoff for minimum effort, look no further. If you are looking for other quick breakfast ideas, check out my general guide to easy crepes or pancakes recipes, but I promise, these eggnog ones win the holiday vote every time.

Essential Ingredients for Perfect Christmas Morning Eggnog Pancakes

Okay, the beauty of this recipe is that it’s so quick because most of the heavy lifting is done by the eggnog itself! You probably have most of this stuff stocked around the holidays already. But since we are aiming for perfect, fluffy, festive pancakes, we need to pay attention to the state of a few key players. I always lay everything out while the coffee brews so I don’t miss a thing. For the best texture and flavor, please make sure your eggs are at room temperature—it really helps with mixing!

If you’re looking for other amazing eggnog treats, you have to check out my recipe for eggnog cheesecake with a snickerdoodle crust later on. But for these pancakes, accuracy matters!

Dry Ingredients for Christmas Morning Eggnog Pancakes

We keep the dry side super simple here, which is what makes the batter come together so fast. We need all-purpose flour, of course, but don’t skip the granulated sugar; it helps the edges brown nicely. A teaspoon of baking powder and a half teaspoon of baking soda gives us that perfect lift. And always, always add the salt. It doesn’t make them taste salty, but it balances all that holiday sweetness!

Wet Ingredients for Christmas Morning Eggnog Pancakes

This is where the magic happens! The star, naturally, is the eggnog. You’ll need 1 and 1/4 cups of your favorite thick eggnog. Then, whisk in two large eggs that are sitting out on the counter for a bit. Make sure your butter is 2 tablespoons of melted butter—it needs to be liquid but not scorching hot! Finally, add the vanilla extract for warmth and that crucial, tiny bit of ground nutmeg right here with the liquids. That nutmeg is the secret handshake of Christmas breakfast!

Mastering the Batter: Tips for Your Christmas Morning Eggnog Pancakes

Listen up, because this is where most people mess up pancakes—even special holiday ones! We mix the wet and dry ingredients separately first. It’s critical. You mix your flour blend until everything is just incorporated. Then, in the other bowl, you whisk that beautiful eggnog mixture together until it’s smooth and cooperative.

Now comes the moment of truth. Pour the wet stuff into the dry stuff. You have to resist the urge to mix it vigorously! Seriously, stop mixing when you still see a few streaks of dry flour. Lumps are our friends here; they mean we aren’t developing too much gluten, which keeps things tender. I gently fold everything a few times until they are *just* combined. Don’t even worry about the nutmeg yet; wait until the batter has that slightly shaggy, lumpy look.

Once it looks a little messy, *then* you stir in that ground nutmeg. Don’t overthink it; a quick fold is all it needs. If you want to get extra fancy—and if you have five extra minutes before the stockings are ripped open—let the batter rest for maybe five minutes. It really helps the baking powder settle in. If you’re short on time, though, just grab your greased pan, because these babies are ready to hit the heat! For similar advice on handling tricky batters, check out my thoughts on oatmeal banana pancakes.

Step-by-Step Instructions for Cooking Christmas Morning Eggnog Pancakes

Alright, the batter is mixed (and hopefully, you resisted the urge to over-whisk!), so now we move onto the griddle, which is the real fun part! This process moves fast, so having your plate ready for the finished stacks is a good idea. Remember, we are aiming for golden brown perfection here, not burnt holiday hockey pucks!

First things first: heat up your griddle or frying pan over medium heat. I like to test it by flicking a tiny drop of water onto the surface—if it sizzles and dances around before evaporating, you’re spot on. Get it lightly buttered now; just a quick swipe across the surface will do the trick. Don’t let that butter burn!

Next, we scoop! Use a 1/4 cup measure for each pancake. Pour or scoop that beautiful, lumpy batter onto the hot surface. Make sure you leave a little room between them; crowded pancakes steam instead of getting those gorgeous brown edges. We want them perfectly round, but if they look a little wonky, remember this is family breakfast, not a presentation contest!

Now, this takes patience, but don’t stare too hard! Cook the first side until you see those telltale bubbles breaking on the surface, and the edges start looking a little set, like they’re done holding their shape. That usually takes about 2 to 3 minutes. If they brown too fast, turn the heat down—medium-low is often better than medium!

When the time feels right, slide your spatula underneath—be confident here!—and flip that pancake. The second side cooks faster, usually just 1 to 2 minutes more, until it matches the first side in beautiful golden-brown glory. Serve these immediately off the griddle, or if you need to keep them warm while you finish the batch, stack them on a plate loosely covered by a clean kitchen towel in a very low-heat oven—maybe 175°F (80°C).

Keep repeating the process, adding just a tiny bit more butter to the griddle every couple of batches so they don’t stick or dry out. Trust me, these vanish fast. Enjoy watching everyone dig into that amazing eggnog aroma!

Expert Tips for Fluffier Christmas Morning Eggnog Pancakes

We’ve got the basic technique down, but if you want these Christmas Morning Eggnog Pancakes to go from ‘great’ to ‘OMG, these taste like Christmas magic,’ I have a few little secrets I always rely on. These little tweaks are what separates a good pancake from one that makes everyone groan happily while they’re inhaling it!

First thing, I touched on this before, but let me really push it: letting the batter rest. If you can possibly manage it while you’re shaking out wrapping paper or wrestling ribbons, let that batter chill out for about five minutes after you add the nutmeg. It lets the gluten relax and gives the leavening agents time to start doing their happy dance. It results in a noticeably fluffier result, I promise!

Temperature management is also huge on the holidays because you’re distracted. If your first batch looks too pale, your temperature is too low. If your edges are scorching before the bubbles even set, it’s too high! You want a steady, confident medium heat. If you see the butter burning between batches, wipe the griddle clean with a paper towel and add a fresh, tiny sliver of butter before pouring the next round. Consistency is key!

Now, what if you accidentally made them too thick? Maybe your eggnog was extra dense that day, or you forgot that resting period made them thicker than expected? No big drama. If you prefer a thinner pancake that spreads out a little more—more like a crepe hybrid, maybe—just whisk in one or two extra tablespoons of plain milk right before you start cooking. It loosens everything up perfectly without ruining that beautiful eggnog flavor. It’s a great trick I learned when I was trying to make crepes or pancakes that were quicker and lighter!

Follow those little tips, and you’re guaranteed to have the best stack on the block this year!

Serving Suggestions for Your Christmas Morning Eggnog Pancakes

You’ve made the perfect stack of rich, spiced pancakes—now we have to make them look as festive as they smell! Presentation is half the fun on Christmas morning, don’t you think?

The simplest and quickest way to dress these up is with a dusting of powdered sugar. It looks exactly like fresh snow dusting a winter landscape! If you want to lean into that spice cabinet we just used, a very light sprinkle of ground cinnamon over the top of the sugar adds such a warm visual pop.

But when I really want to spoil everyone—usually after the kids have opened the one big, expensive gift—I go for a real showstopper topping. A generous dollop of real whipped cream is fantastic, especially if you sweeten it just a touch with a drizzle of maple syrup. That creamy texture next to the fluffy pancake just sings! If you adored the eggnog flavor in the batter, you could even try making a quick caramel eggnog glaze from scratch to drizzle over everything. It takes an extra five minutes, but the payoff is huge!

Either way, keep it warm and serve them right away while they are steaming hot. They go down way too fast to let them sit!

Storage and Reheating of Leftover Christmas Morning Eggnog Pancakes

Now, here’s a thought most of us have around 11 AM on Christmas Day: “What if there are leftovers?” It’s unlikely with these, but if you managed to save a couple—or if you’re smart and made a double batch for later—you definitely don’t want to throw them out!

The best way to handle leftovers is to cool them completely first. Don’t try to seal up warm pancakes; that’s just begging for condensation and soggy disappointments. Once they are fully cooled, put them into an airtight container. I usually put a piece of parchment paper between each pancake layer just to make sure they don’t fuse together overnight, especially if they have any melted topping residue.

These will keep beautifully in the refrigerator for three, maybe four days maximum. The texture might soften up a tiny bit from the eggnog, but they’ll still taste like Christmas!

Reheating is super easy, though! If you just have one or two, the microwave works in a pinch. Just zap them for about 15 to 20 seconds depending on their thickness. They heat up fast!

But if you want to bring back that fresh-off-the-griddle crispness, you really should use the toaster or a dry skillet. Pop them directly into a toaster oven or a dry frying pan over medium-low heat. That little bit of warmth brings back the flavor and firms up the edges again perfectly. You won’t even believe they weren’t just made!

Frequently Asked Questions About Christmas Morning Eggnog Pancakes

I get so many questions every year once this recipe goes live in December! People often worry about substitutions, especially since using eggnog instead of standard milk changes the game a bit. Here are some of the things I hear most often from other holiday cooks!

Can I use regular milk instead of eggnog if I run out?

Oh no, running out of eggnog on Christmas morning is a disaster! To answer your question: yes, you totally can, but you’ll need to compensate for the missing flavor. If you use regular milk, you must add a little extra spice. I’d suggest increasing that ground nutmeg to a full 1/2 teaspoon, and definitely add a splash more vanilla extract—maybe 1/2 teaspoon extra. If you want that rich, creamy body back, you might even need to add a tablespoon of melted butter or a tablespoon of cream cheese whisked into the liquid. But honestly, these are best when they are true eggnog pancakes!

Can I mix the Christmas Morning Eggnog Pancakes batter the night before?

This is tricky for pancakes, but I get why you’d ask when things are hectic! The baking powder/soda mixture starts reacting right away once it hits the wet ingredients. If you mix the whole thing the night before, they’ll deflate overnight, and your morning cakes will be sad and rubbery. What you *can* do is mix all your dry ingredients (flour, sugar, leavening, salt) and keep them in one container. Then, mix all the wet ingredients (eggnog, eggs, melted butter, vanilla) in a separate jar. When you wake up, just dump the wet jar into the dry container and stir quickly! That way you save about 5 minutes of scrambling.

How do I keep a big batch of these pancakes warm while I finish cooking?

This is my secret to serving a *whole stack* to the whole family that’s actually hot! Once your pancakes are cooked and ready, place them on a rimmed baking sheet. Set your oven to the absolute lowest warming temperature—usually around 175°F (80°C). You don’t want them baking or drying out, just staying warm. Keep the oven door slightly ajar if the temperature dips too slow. They will hold beautifully there while you finish up the final batches. It’s cheating, but it’s smart cheating, right?

Why do my pancakes always stick halfway through cooking?

Usually, this means your griddle isn’t evenly heated or you didn’t grease it properly between rounds. With these holiday pancakes, it’s crucial that you add a little bit of butter *every* time you pour a new 1/4 cup of batter, or at least every other time, even if you used oil in the batter. The sugars caramelize and if you don’t refresh the fat barrier, they will cling for dear life! Also, make sure you are using medium heat, not medium-high. If you’re cooking too hot, the outside burns before the inside sets, and that often causes sticking issues too.

If you’re looking for other inventive holiday breakfasts that skip the griddle altogether, I made a fantastic baked eggnog french toast one year that was a total crowd-pleaser!

Estimated Nutritional Profile for Christmas Morning Eggnog Pancakes

I know some of you are keeping track, even during the holidays! I always calculate my nutrition data based on the standard yield, so these numbers are estimates only. They are based on a serving size of 2 pancakes, which is what the recipe generally yields about 4 times!

Keep in mind that the final results can swing a bit based on the fat content of the specific eggnog brand you use—those rich ones definitely change things!

• Serving Size: 2 pancakes
• Calories: 300
• Sugar: 15 grams
• Fat: 12 grams (Saturated Fat: 7 grams)
• Carbohydrates: 38 grams
• Protein: 9 grams

This isn’t a light snack, but for a special holiday breakfast like these Christmas Morning Eggnog Pancakes, it is absolutely worth the indulgence!

Estimated Nutritional Profile for Christmas Morning Eggnog Pancakes

I know some of you are keeping track, even during the holidays! I always calculate my nutrition data based on the standard yield, so these numbers are estimates only. They are based on a serving size of 2 pancakes, which is what the recipe generally yields about 4 times!

Keep in mind that the final results can swing a bit based on the fat content of the specific eggnog brand you use—those rich ones definitely change things!

• Serving Size: 2 pancakes
• Calories: 300
• Sugar: 15 grams
• Fat: 12 grams (Saturated Fat: 7 grams)
• Carbohydrates: 38 grams
• Protein: 9 grams

This isn’t a light snack, but for a special holiday breakfast like these Christmas Morning Eggnog Pancakes, it is absolutely worth the indulgence!

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