Start your weekend on a festive note with these warmly spiced, deliciously fluffy Eggnog Pancakes. These better-for-you IHOP copycats are made with fewer than 10 ingredients, 15 minutes of active cooking, and a single bowl, making them the perfect stress-free Saturday staple for the holidays.
Considering the annual window for eggnog is woefully short, I always try to get my fill by adding it to as many breakfasts and desserts as I can. From this recipe for eggnog pancakes to my overnight eggnog french toast casserole, eggnog lattes to eggnog snickerdoodles, my late November through December is soaked in custardy, cinnamon-nutmeg goodness.
If you, like me, relish the opportunity to enjoy this seasonal beverage in as many forms as possible, you’re going to love these whole wheat eggnog pancakes. While they have the nutty flavor and boosted nutritional profile of whole grains, they’re still light and fluffy—just like any good short-stack should be.
Better yet, they’re a snap to make using primarily pantry staples, and they freeze well, so they’re perfect for meal-prep. It’s tough to describe the joy on my kiddos’ faces when I toss a few in the toaster oven before school. Suffice to say, it earns me major Cool Mom points!
Jump to:
- What do they taste like?
- Why You’ll Love This Christmas Breakfast Recipe
- Ingredients Needed
- Substitutions
- How To Make Eggnog Pancakes
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Storage Directions
- Homemade Eggnog Pancake Nutrition
- Pricing Info
- FAQs
- Other Holiday Recipes
- Recipe
What do they taste like?
These healthier eggnog pancakes taste like Christmas morning on a plate. They’re warm, fluffy, and full of holiday spice. Every bite has that creamy, custard-like sweetness you expect from eggnog, while warm cinnamon and nutmeg shine through in every forkful. They’re lightly sweetened with maple syrup, which adds a warm caramel note, but the whole wheat keeps the sweetness in check.
The result? Pancakes that are golden on the outside, soft and pillowy inside, and bursting with creamy eggnog flavor. If you can imagine French toast and classic buttermilk pancakes had a holiday-inspired baby, you’ll have a good idea of what to expect.
Why You’ll Love This Christmas Breakfast Recipe
- Quick & Easy – Just measure, mix, pour, and flip. If you have a griddle large enough for multiple pancakes, you can knock the recipe out in just 15 minutes!
- Budget-Friendly – Going out to breakfast these days is expensive. When did a drip coffee, 2 eggs, a side of bacon and some toast start costing $20?!? With two adults and two growing kiddos, that’s not sustainable. But, at just 23 cents a pancake, you can get the same IHOP vibe for a fraction of the price at home—no tipping required.
- Spectacularly Seasonal – I’m already sad at the idea of eggnog season being over. Don’t let it pass you by without making a batch of these yummy flapjacks!
Ingredients Needed
- Eggnog – The beating holiday heart of our pancakes! If possible, try using homemade eggnog to avoid any artificial flavors, emulsifiers, or preservatives.
- Large Eggs – Eggs act to bind the pancake batter while simultaneously adding some whole protein. If you can, try to use pasture-raised eggs for a more nutritious result.
- Maple Syrup – Pure maple syrup adds a hint of minimally processed sweetness with an extra layer of cozy flavor.
- Avocado Oil – This heart-healthy fat adds just the right amount of richness and helps develop a beautifully golden brown color.
- Vanilla Extract, Ground Cinnamon & Ground Nutmeg – This aromatically sweet and cozy trio helps to double down on the Christmas vibes. If you can, grate your own nutmeg for the brightest flavor.
- Whole Wheat Pastry Flour – The easiest better-for-you swap in your kitchen! You get all the whole grain goodness of regular whole wheat flour, but with the light, airy texture of all-purpose flour.
- Baking Powder – For helping the eggnog pancakes puff up into perfectly fluffy clouds.
Substitutions
- Eggnog – You can use a mix of regular milk and cream, but you’ll likely want to add a bit more spice and sweetness since eggnog is naturally sweet.
- Large Eggs – I have a feeling flax eggs or vegan liquid egg replacement would work just fine. (1 flax egg = 1 tablespoon flax + 3 tablespoons water + stir/rest)
- Maple Syrup – Feel free to swap in another liquid sweetener like honey, agave, or date syrup if needed. Just note that they vary a bit in sweetness, so you may need to add more or less to taste.
- Avocado Oil – Canola oil is a more affordable, still heart-healthy option.
- Vanilla Extract – You can use an equal amount of vanilla paste or powder.
- Whole Wheat Pastry Flour – Using a 50/50 blend of regular whole wheat flour and all-purpose flour will give you a decent substitute—you’ll still get some of the benefits of whole grains without your pancakes ending up dense and stodgy. You can also use all AP flour, but you’ll miss out on the fiber.
- Ground Cinnamon & Ground Nutmeg – Pumpkin pie spice and apple pie spice include both, so you can use them as a spicier stand-in if you like. Allspice is another good option that tastes like a cross between cinnamon and nutmeg.
How To Make Eggnog Pancakes
Step 1: Whisk Wet Ingredients. In a large bowl, whisk together the eggnog, eggs, maple syrup, avocado oil, and vanilla until everything looks smooth and well combined.
Step 2: Add Dry Ingredients. Sprinkle in the whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Gently mix until the batter just comes together—lumps are totally fine! Remember: overmixing leads to tough pancakes.
Step 3: Cook. Preheat your griddle or skillet to medium heat and lightly grease it. Scoop the batter onto the hot surface and cook until bubbles form on top, then flip and cook until golden and fluffy. Enjoy warm with the toppings of your choice! of step info.
Optional Variations & Dietary Adjustments
- Egg-Free – Swap in your favorite egg replacement—flax eggs or vegan egg replacer should do the trick.
- Dairy-Free – Make or buy dairy-free eggnog made with plant-based milk.
- Gluten-Free – Use your favorite cup-for-cup gluten-free baking mix, but let the batter rest for about 30 minutes before cooking. This gives the flour time to rehydrate and prevents a grainy texture.
- Reduced-Fat – Use low-fat eggnog or a plant-based eggnog, which are typically lighter than regular eggnog.
- Reduced-Sugar – Feel free to omit the maple syrup, or swap in your favorite sugar-free sweetener. To go fully sugar-free, make or buy sugar-free eggnog.
Serving Suggestions
Whether it’s a quiet weekday treat or your Christmas morning centerpiece, these eggnog pancakes bring all the cozy holiday vibes to the table. Serve them stacked high with a drizzle of maple syrup and a pat of butter for richness. A dollop of whipped cream and a dusting of cinnamon or nutmeg on top adds an extra festive touch, while cranberry sauce adds brightness.
Hosting a holiday brunch? These pancakes shine on a breakfast board alongside healthy yogurt parfaits, cranberry orange protein muffins, crispy air fried turkey bacon, and a pot of hot coffee. Got a hungry crowd? Bulk up their plates with a sausage veggie breakfast casserole or sheet pan huevos rancheros.
Recipe Success Tips
- Use whole wheat pastry flour for tenderness. It’s lighter and softer than regular whole wheat flour, giving you fluffy pancakes instead of dense ones.
- Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in taller, fluffier pancakes.
- Try a test pancake first. This helps you adjust the heat and thickness of the batter (add a splash of eggnog if too thick, a spoon of flour if too thin).
- Keep the heat at medium—not high. Moderate heat ensures they cook through without burning.
- Use the “bubble test” before flipping. Flip only when small bubbles appear across the surface and the edges look slightly set. That’s your cue for perfect, golden pancakes.
- Lightly grease the pan for each batch. Avocado oil or butter works well—just a thin coat keeps them from sticking without making them greasy.
- Warm the pancakes in the oven if cooking for a crowd. Place cooked pancakes on a sheet pan in a 200°F oven to keep them soft and steamy until serving.
Storage Directions
- Refrigerator: Store leftover pancakes in an airtight container for up to 4 days. Let them cool completely before stacking, and place a small piece of parchment between layers to prevent sticking.
- Freezer: Eggnog pancakes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Add parchment between pancakes if stacking.
- Microwave: Quick and easy for weekday mornings. Warm individual pancakes for 20-30 seconds until heated through.
- Oven: This is great for larger batches. Place pancakes on a baking sheet, cover loosely with foil to prevent them from drying out, and warm at 300°F for 8-10 minutes.
- Toaster: Ideal for crisp edges—toast once or twice depending on your desired texture.
Homemade Eggnog Pancake Nutrition
Each pancake comes in at 103 calories, making them a lighter holiday breakfast option that still feels festive. You get 15 grams of carbohydrates and 2 grams of fiber from the whole wheat pastry flour, which adds a bit more nutrient density and staying power than all-purpose flour.
They contain a decent amount of sugar, so balance the rest of your day with plenty of fiber and protein. The 4 grams of protein help keep the pancakes satisfying, while the 3 grams of fat give them a soft, tender texture without feeling heavy. Sodium stays moderate at 97 mg per pancake, so they’re flavorful but won’t bust your salt budget.
Overall, these pancakes offer festive flavor with a wholesome twist. They’re light enough for a weekday breakfast but special enough for a holiday brunch. Enjoy every fluffy, sweet n’ spicy bite!
Total nutritional content per pancake is:
- Calories: 103 calories
- Carbohydrates: 15 grams
- Protein: 4 grams
- Total Fat: 3 grams
- Sodium: 97 mg
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 2 ½ cups eggnog: $2.23
- 2 large eggs: $0.90
- 2 tbsp maple syrup: $0.26
- 1 tbsp avocado oil: $0.19
- 1 tsp vanilla extract: $0.04
- 2 ½ cups whole wheat pastry flour: $0.66
- 1 tbsp baking powder: $0.12
- ½ tsp cinnamon: $0.01
- ¼ tsp nutmeg: $0.02
The total comes out to be around $4.43 or roughly $0.23 per pancake!
FAQs
Yes! You can add eggnog to pancake mix. Just replace some (or all) of the liquid with eggnog. It will make the pancakes richer, sweeter, and full of holiday spice, but you may need to add a splash more liquid if the batter becomes too thick.
Yes, but with a caveat. Just keep in mind that eggnog is thicker and sweeter than milk, so you may need to slightly reduce added sugar or add a splash of extra liquid if the batter feels too thick.
In the past, IHOP has offered warmly spiced pancakes with a creamy topping, and a butter-rum sauce as a finishing touch. That said, they’re not on the menu as of the publication of this post. Don’t worry though—now you know how to make a healthier version at home!
Other Holiday Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Whole Wheat Eggnog Pancakes
Equipment
- 1 pancake maker or large skillet
Ingredients
- 2 ½ cups eggnog
- 2 large eggs
- 2 tbsp maple syrup
- 1 tbsp avocado oil
- 1 tsp vanilla extract
- 2 ½ cups whole wheat pastry flour
- 1 tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
Instructions
- In a large mixing bowl, whisk together eggnog, eggs, maple syrup, oil, and vanilla until well combined.
- Add the flour, baking powder, cinnamon, and nutmeg and stir until well combined and no flour lumps remain.
- Heat your pancake maker or large skillet over medium heat and add oil to coat. Once preheated, add ¼ cup of the batter to the pan or to each pancake well. Cook for 2-3 minutes, then flip the pancake and continue to cook for another 1-2 minutes or until done through the middle.
- Repeat step 4 with remaining batter (you should have 20 pancakes), then serve with your favorite pancake toppings!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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