These pancakes are the best! ....at least that is what my kiddos said. 'Tis the season for all things eggnog and since we needed to use some up and it was time for the weekend pancakes again, I decided to tweak one of my favorite pancake recipes to include eggnog. I added cinnamon chips, but there are a number of other things you might add in to take it to another level- like orange zest and chocolate chips. Have fun experimenting with these!
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups eggnog (or liquid of choice)
- 1/4 cup oil or butter
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1 large egg
- 1 1/2 Tbsp lemon juice or juice of 1/2 lemon
- cinnamon baking chips
- In a large bowl, combine milk, oil and vanilla extract. Stir in the sugar.
- In a small bowl or liquid measuring cup, mix together egg and lemon juice.
- Add the dry ingredients and egg mixture to the liquids and stir only until largest lumps are mixed in.
- Allow to rest for 10-15 minutes- you may start cooking right away but the pancakes made from the batter that has set is a little fluffier.
- Preheat griddle to medium-high and use butter or coconut oil to oil the surface. Pour out approximately 1/4-1/3 cup for each pancake and sprinkle the baking chips over each pancake as quickly as possible so the pancake cooks up and around the chips.
- When each one is starting to bubble and the bottom edge is golden brown, flip it over and cook for an additional couple minutes or until golden brown.
- Butter each pancake while still warm and serve with syrup or your choice of toppings.
- If you are making a large batch, you can keep them warm by placing them on a wire rack inside of a baking pan and put in the oven at the oven's lowest setting until serving.