Eggnog Pancakes with Blueberries Recipe

Eggnog Pancakes with Blueberries

Serves 4 to 6

Add a holiday twist to classic blueberry pancakes with the addition of rich, creamy eggnog.


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups eggnog
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups fresh or frozen blueberries, plus more for topping
  • Salted butter, for serving
  • Maple syrup, for serving
  • 1/4 teaspoon ground nutmeg


  1. In a large bowl, whisk together flour, baking powder, salt, and nutmeg, if using.
  2. In a small bowl, whisk together eggs, eggnog, and melted butter. Stir wet ingredients into dry ingredients, just until moistened. Fold in blueberries.
  3. Place a nonstick griddle over medium heat. To form each pancake, pour 1/4 cup batter, taking care to include a few berries in each one. When bubbles form on top, use a spatula to flip pancakes over. Cook until second side is golden brown.
  4. Sprinkle with additional blueberries and serve warm with butter and maple syrup.


Amount Per Serving (based on 6 servings)
Calories: 310
Fat: 10 g
Cholesterol: 100 mg
Sodium: 570 mg
Carbohydrates: 47 g
Fiber: 2 g
Sugar: 15 g
Protein: 9 g
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