Description
Deliciously fluffy pancakes infused with eggnog and warm spices, perfect for holiday breakfasts.
Ingredients
Scale
- 2 cups cake flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 1 cup sour cream (room temperature)
- 2 large eggs
- 2 tablespoons molasses
- 1 tablespoon unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 1/4 cup half-and-half (room temperature, plus up to ¼ cup, as needed)
- 1 cup eggnog
- 1 cup pure maple syrup
- 1/8 teaspoon kosher salt
- Optional: sugared cranberries for garnish
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until combined.
- In another large bowl, whisk together the sour cream, eggs, molasses, melted butter, and vanilla until combined. Stir in the half and half. Gently stir the wet ingredients into the dry just until combined—the batter will have some lumps. Let sit for 10 minutes to hydrate—this will give you fluffier pancakes.
- Place a large rimmed baking sheet in the oven and preheat to 200°F.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet. If the batter is not pourable, add 2 more tablespoons of half and half to loosen it up a bit.
- Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through.
- Add eggnog and maple syrup to a medium sized pot over medium high heat. Whisk together and heat until warmed then serve with pancakes. Optional: Garnish with sugared cranberries.
Notes
- Make sure all ingredients are at room temperature for best results.
- Let the batter rest for fluffier pancakes.
- Can substitute buttermilk for half-and-half for a tangier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg