EGGNOG PANCAKES
Make and share this Eggnog Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, baking powder, baking soda and salt until frothy.
- Add eggnog and flour. Mix well.
- Cook on lightly greased griddle.
Nutrition Facts : Calories 206.8, Fat 5.3, SaturatedFat 2.5, Cholesterol 130.5, Sodium 521.3, Carbohydrate 29.8, Fiber 0.8, Sugar 5.5, Protein 9.3
EGGNOG PANCAKES
Steps:
- Place a lightly greased skillet or griddle over medium heat.
- While the pan is preheating, combine the flour, sugar, baking powder, and salt in a large bowl. Create a well in the middle and pour in the eggnog, milk, oil, and egg. Whisk until well-combined. If the batter is too thick, stir in a bit of milk until pourable.
- Once the pan is hot, reduce heat to medium-low. Pour 1/4 cup of batter onto the pan. Cook until bubbles form on top, about 2 minutes. Flip the pancake over with a spatula. Continue to cook until the bottom is lightly browned, about 2 minutes.
- Repeat for the remaining batter. Serve with butter and maple syrup. Enjoy!
Nutrition Facts : Calories 229 cal
EASY EGGNOG PANCAKES
A twist on buttermilk pancakes and the perfect thing to do with the leftover eggnog from the night before!
Provided by Jennifer Buxe Rogers
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a griddle or shallow frying pan over medium heat.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
- Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 38 g, Cholesterol 46.8 mg, Fat 8.5 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 468.1 mg, Sugar 9.9 g
EGGNOG PANCAKES
You will love these big fluffy pancakes even if you don't like eggnog. It's a great way to start any day, especially Christmas morning. I suggest clarifying the butter but you don't have to if you don't want to.
Provided by GEMINIJO72
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a lightly oiled skillet or griddle over medium heat.
- In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
- Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.1 g, Cholesterol 66.9 mg, Fat 8.5 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 4.8 g, Sodium 378.9 mg, Sugar 5.8 g
EGGNOG PANCAKES
During the holidays, my family is delighted when they awake to a platter piled high with these featherlight flapjacks. Pancakes made from a mix just can't compare to these homemade delights. -Marilyn Mueller, Fayetteville, Arkansas
Provided by Taste of Home
Time 20m
Yield 12 pancakes.
Number Of Ingredients 7
Steps:
- Mix flour, baking powder, salt and, if desired, nutmeg. In another bowl, whisk together eggs, eggnog and butter; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 444 calories, Fat 16g fat (9g saturated fat), Cholesterol 178mg cholesterol, Sodium 837mg sodium, Carbohydrate 61g carbohydrate (14g sugars, Fiber 2g fiber), Protein 13g protein.
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
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EGGNOG PANCAKES - COOKING CLASSY
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4.6/5 (13)Category BreakfastCuisine AmericanCalories 363 per serving
- Preheat and electric griddle to 350 degrees. In a mixing bowl whisk together flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
- In a separate mixing bowl, whisk together eggnog, eggs, butter and rum extract until well blended. Pour wet mixture into well in dry mixture and whisk just until combined (small lumps are fine).
- Pour about a heaping 1/3 cup onto buttered griddle (vegetable oil works fine too if you don't like the fact that the butter can burn quickly), spread batter into an even round (just using the bottom of measuring cup).
- Cook until bottom is golden brown then lift, butter griddle once more, flip pancake and cook opposite side until golden brown. Serve warm with butter and maple syrup.
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