These Gluten Free Eggnog Pancakes are sure to add some festive cheer to your holiday breakfast! Made from a simple batter that anyone can whip up, they are perfectly spiced with nutmeg and cinnamon. Finish your fluffy stack off with a dollop of eggnog whipped cream for a breakfast that tastes just as good as it looks!
It wasn’t until a few years ago that I finally tried eggnog. It kinda scared me before, to be honest. But…now I love it! It’s creamy, rich, spiced and such a delicious drink to enjoy throughout the holiday season. Plus, it makes the best addition to pancake batter! Level up your basic boring breakfast and make these gluten free eggnog pancakes on Christmas morning 🙂
I’ve made a variety of festive pancake recipes in the past, including these gluten free gingerbread blender pancakes but I wanted to keep the batter really traditional for these ones! Of course, in true Maddie fashion I put a few twists on it like using gluten free flour and adding in collagen, but otherwise…it’s a super simple, standard pancake recipe. But made a million times better with the help of eggnog, and by topping it with homemade eggnog whipped cream!
Not only are these eggnog pancakes easy to whip up, but they’re also quick so if you’re feeding a crowd on Christmas morning…this is the recipe for you! Lay out all sorts of fun toppings and let people assemble their plates. Trust me, everyone will love them. Cheers and happy holidays!
Why You’ll Love these Gluten Free Eggnog Pancakes
- They are made with eggnog instead of milk for a perfectly spiced & festive flavor!
- These pancakes are fluffy, lightly sweet and undetectably gluten free.
- You can easily make them dairy free too.
- They’re a delicious Christmas morning breakfast, but can also be frozen for a quick grab-n-go weekday breakfast.
- They’re made with a handful of simple ingredients that you likely already have.
- Homemade eggnog whipped cream is the perfect finishing touch!
What You Need to Make these Gluten Free Eggnog Pancakes
For the Eggnog Pancakes:
- Gluten Free 1-to-1 Flour: I always use either King Arthur or Bob’s Red Mill brands, both of which contain xanthan gum which is a crucial ingredient. If you’re not gluten free, you can substitute an equal amount of normal AP flour.
- Unflavored Collagen Peptides: This is an optional ingredient and doesn’t affect the flavor or texture of the eggnog pancakes, but it does boost the protein! I would not recommend substituting normal protein powder.
- Baking Powder: This is the leavening agent we’re using to help make our pancakes fluffy.
- Nutmeg, Cinnamon & Kosher Salt: I find that the flavor of eggnog is not strong enough on it’s own, so I like to add in more ground nutmeg, cinnamon and salt.
- Eggnog: Tis the season for this delicious, creamy beverage! I used Organic Valley reduced fat eggnog because I like that it’s slightly lower in sugar, but you do you! There are also plenty of dairy-free brands out there that should work fine.
- White Vinegar: This may sound crazy but mixing together eggnog with a bit of white vinegar (or lemon juice) mimics buttermilk, which will help the pancakes get extra fluffy.
- Avocado Oil: A light olive oil or melted and cooled coconut oil or butter also work.
- Eggs: 2 large eggs.
- Vanilla Extract: A splash of vanilla extract for good measure.
For the Eggnog Whipped Cream:
- Heavy Cream: The base of this whipped cream is of course, chilled heavy cream. If you’re dairy free, you can substitute a heavy cream alternative (I like Country Crock Plant Cream or Trader Joe’s brand).
- Eggnog: A little eggnog adds flavor and sweetness to this whipped cream so that you don’t even need additional sugar.
- Nutmeg: Just a pinch to enhance the flavor of the eggnog!
How To Make these Gluten Free Eggnog Pancakes
Create Eggnog “Buttermilk”:
First, in a small bowl or a liquid measuring cup, stir together the eggnog and vinegar/lemon juice. Let it sit for 5 minutes. This mimics buttermilk, which will help make these eggnog pancakes extra fluffy!
Mix together Dry Ingredients:
Meanwhile, in a medium bowl, whisk together the flour, collagen (if using), baking powder, nutmeg, cinnamon and salt. Set aside.
Mix together Wet Ingredients, then Combine Wet & Dry:
Once the eggnog mixture is done resting, add it to a large bowl along with the eggs, oil, and vanilla. Whisk until combined. Pour dry ingredients into the wet ingredients and stir until combined. There will be some lumps remaining in the batter – that’s okay!
Heat Griddle & Cook Pancakes:
Allow the batter to rest as you preheat your griddle pan or electrical griddle to medium heat, or 375F. Grease the griddle with some butter. Once hot, scoop out about ¼ cup of the batter per pancake. Allow it to cook for 2-3 minutes per side (the electrical griddle may take longer than a pan would). Remove from the pan and repeat with the remaining batter. It should make 16-17 pancakes.
Prepare Eggnog Whipped Cream:
Finally, in a large bowl, or the bowl of a stand mixer, add the chilled heavy cream, eggnog and nutmeg. Beat until stiff peaks form. Top your eggnog pancakes with some eggnog whipped cream and a drizzle of maple syrup. Enjoy!
How Sweet are these Gluten Free Eggnog Pancakes?
Surprisingly, these eggnog pancakes are not overly sweet at all! Using eggnog instead of milk in the batter adds a touch of sweetness and flavor, but it’s not overwhelming. With that said, I highly recommend serving them with a bit of maple syrup and/or the eggnog whipped cream, for a perfectly sweet and flavorful bite! One last note – if you use normal full-fat eggnog instead of the reduced fat one, they will also come out a bit sweeter.
Equipment Recommendations:
Use whatever you have on hand but here are a few products that I used to make these eggnog pancakes, and always get questions about!
- Mixing Bowl: This one from Farmhouse Pottery is my pride and joy. It’s stunning, sturdy and gets used multiple times per day. Life hack is to buy a “second” to save some money!
- Griddle Pan: I like this double burner one from Caraway because it’s a non-toxic, non-stick material and it fits a ton of pancakes! This link should get you 10% off.
- Electric Griddle: I’ll admit, this is an investment but I love it for pancakes, smash burgers, hibachi, etc.
Can I Make these Dairy Free?
Luckily there are tons of brands out there that now make dairy-free eggnog! Some of the ones I’ve seen are Malk, Chobani, Califia Farms and So Delicious. Pick one that you love and use it in these eggnog pancakes. Many of these are less rich because they contain less fat, so keep in mind that your pancakes may be slightly less moist.
If you also want to make the eggnog whipped cream dairy free, simply substitute the dairy-free eggnog along with a vegan heavy cream alternative…two of my favorites are Country Crock Plant Cream and the Trader Joe’s brand.
Can I Freeze these Gluten Free Eggnog Pancakes?
Yes! I love to freeze extra eggnog pancakes to have on hand for a quick and easy breakfast option. For the best results, first let the pancakes cool down and then “flash freeze” them. AKA add them to a wire rack, plate or baking sheet, pop them in the freezer for a few hours and then transfer them to an airtight container or bag – I like Stasher bags for this!
Then, when you’re ready to eat these eggnog pancakes, you can pop them in the toaster or the microwave. If you have a defrost setting on your toaster, use that! You may have to run them through the toaster twice until warmed through.
How Should I Store Leftover Pancakes & Eggnog Whipped Cream?
I recommend allowing the eggnog pancakes to fully cool down and then transferring them to an airtight container and storing in the fridge for up to 4 days. When ready to eat, you can either re-heat them in the microwave for 30-60 seconds, or warm them up in the toaster!
As for the eggnog whipped cream, since this is not stabilized, it will likely deflate as you keep it stored in the fridge. But, it’ll still taste delicious for about 2 days in the fridge! Store it seperately from the pancakes.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Breakfast Recipes?
- High Protein Baked Oatmeal (Apple Chai)
- Tuscan Cottage Cheese and Egg Bake
- Gluten Free Gingerbread Blender Pancakes
- Meal Prep Chipotle Egg Bake
- Chocolate Protein Pancakes
- High-Protein Peanut Butter & Jelly Overnight Oats
- Brownie Baked Oatmeal
Eggnog Pancakes (Gluten Free)
Equipment
- medium bowl
- 2 large bowls
- whisk
- griddle pan or electric griddle
- spatula
- hand or stand mixer
Ingredients
For the Gluten Free Eggnog Pancakes:
- 2 cups gluten free 1-to-1 flour or normal AP flour (240g)*
- ¼ cup unflavored collagen peptides optional, (20g)
- 2 tsp baking powder
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 2 cups eggnog (I used Organic Valley reduced fat)
- 4 tsp white vinegar or lemon juice
- 2 tbsp avocado oil or olive oil, melted & cooled coconut oil or butter
- 2 large eggs
- 1 tsp vanilla extract
For the Eggnog Whipped Cream:
- ½ cup heavy cream cold
- 2 tbsp eggnog cold
- pinch of ground nutmeg
Instructions
- In a small bowl or a liquid measuring cup, stir together the eggnog and vinegar/lemon juice. Let it sit for 5 minutes. This mimics buttermilk, which will help make these eggnog pancakes extra fluffy!2 cups eggnog, 4 tsp white vinegar
- Meanwhile, in a medium bowl, whisk together the flour, collagen (if using), baking powder, nutmeg, cinnamon and salt. Set aside.2 cups gluten free 1-to-1 flour, ¼ cup unflavored collagen peptides, 2 tsp baking powder, ½ tsp ground nutmeg, ¼ tsp kosher salt, ½ tsp ground cinnamon
- Once the eggnog mixture is done resting, add it to a large bowl along with the eggs, oil, and vanilla. Whisk until combined.2 tbsp avocado oil, 2 large eggs, 1 tsp vanilla extract
- Pour dry ingredients into the wet ingredients and stir until combined. There will be some lumps remaining in the batter – that's okay! Allow the batter to rest as you preheat your griddle pan or electrical griddle to medium heat, or 375F.
- Grease the griddle with some butter. Once hot, scoop out about ¼ cup of the batter per pancake. Allow it to cook for 2-3 minutes per side (the electrical griddle may take longer than a pan would). Remove from the pan and repeat with the remaining batter. It should make 16-17 pancakes.
- In a large bowl, or the bowl of a stand mixer, add the chilled heavy cream, eggnog and nutmeg. Beat until stiff peaks form.½ cup heavy cream, 2 tbsp eggnog, pinch of ground nutmeg
- Top your eggnog pancakes with some eggnog whipped cream and a drizzle of maple syrup. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.