Eggnog Pancakes with Bourbon Maple Syrup
Eggnog Pancakes with Bourbon Maple Syrup are our new favorite holiday breakfast. The eggnog flavor really shines through in these fluffy pancakes. And, the Bourbon Maple Cream Cheese Syrup is divine! Best of all, the batter and syrup can be made the day before. This makes the pancakes a snap to griddle up right before you want to serve them.
The Equipment I Used
- A Non-Stick Pan- Use a non-stick pan or griddle to make these pancakes.
- A Food Scale- For flawless pancakes, weighing your flour is a must.
- A Sifter- It’s essential to sift together the flour, baking powder, and salt.
The Ingredients I Used for Eggnog Pancakes with Bourbon Maple Syrup
- Eggnog- Eggnog is the star of this recipe. So, make sure you use a delicious full fat yogurt. I used Ronnybrook eggnog, which I think is local to New York. It’s the best eggnog I’ve ever had.
- Cream Cheese- Make sure you use full fat, brick cream cheese.
- Maple Syrup- Use real maple syrup.
- Sour Cream- Do use full fat sour cream.
- Bourbon- If you don’t like bourbon, just leave it out.
How I Made my Pancakes
- First, I made the Bourbon Maple Syrup. I made sure I sifted my confectioner’s sugar, to prevent lumpy syurp.
- Next, I toasted my nuts. I made very sure I didn’t burn my nuts. And, I did this by just staring at them as they toasted. Because, I knew if I diverted my attention for even a minute, I’d probably burn my nuts.
- Then, I made the pancake batter. I made sure to weigh my flour. And, I made sure I sifted together all the dry ingredients. I knew if I didn’t, my super taster would detect some speck of baking powder.
- Next, I cooked the pancakes. I watched them carefully, so that they didn’t burn.
- Finally, I drizzled the pancakes with the syrup and sprinkled on the pecans.
We all love these Eggnog Pancakes with Bourbon Maple Syrup!
Eggnog Pancakes with Bourbon Maple Syrup
Eggnog Pancakes topped with a bourbon maple cream cheese syrup.
Ingredients
- 1 cup all purpose flour
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 1 cup full fat eggnog
- 1 large egg
- ¼ cup sour cream
- 2 tbsp. melted unsalted butter
- 2 tbsp. unsalted butter (for greasing the pan)
- ¾ cup chopped pecans
For the Bourbon Maple Cream Cheese Syrup:
- 2 tbsp. softened unsalted butter
- 4 ounces softened full fat brick cream cheese
- 2 tbsp. maple syrup
- 1 tbsp. bourbon
- ¼ cup powdered sugar
Instructions
- Begin by making the Bourbon Maple Cream Cheese Syrup: In a small bowl, mix together the butter, cream cheese, maple syrup, and bourbon. Sift in the powdered sugar, and stir until combined.
- Next, in a small skillet on low heat, toast the pecans until they're lightly toasted, about five minutes.
- Next, make the pancake batter: In a large bowl, sift together the flour, baking powder, salt and sugar.
- In a second smaller bowl, beat together the egg, eggnog, and sour cream. Then stir this mixture into the flour mixture. Mix just until no streaks remain. Stir in the melted butter.
- Heat a nonstick skillet on medium heat and melt a teaspoon of butter. Ladle about a quarter cup of batter on the skillet. When bubbles appear, flip your pancake, and cook the second side.
- Add more butter, as necessary to cook the rest of the pancakes. Top the pancakes with the toasted pecans and the Bourbon Maple Cream Cheese Syrup.
Tried this recipe?Let us know how it was!
