Eggnog Pancakes with Blueberries
Serves 6
Add a holiday twist to classic blueberry pancakes with the addition of rich, creamy eggnog.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs (lightly beaten)
- 1 1/2 cup eggnog
- 2 tablespoons unsalted butter (melted)
- 1 1/2 cup fresh or frozen blueberries (plus more for topping)
- Salted butter (for serving)
- Maple syrup (for serving)
Optional Ingredients
- 1/4 teaspoon ground nutmeg
Directions
- In a large bowl, whisk together flour, baking powder, salt, and nutmeg, if using.
- In a small bowl, whisk together eggs, eggnog, and melted butter. Stir wet ingredients into dry ingredients, just until moistened. Fold in blueberries.
- 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.
- Sprinkle with additional blueberries and serve warm with butter and maple syrup.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 310
- Fat: 10.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 100.0 mg
- Sodium: 570.0 mg
- Carbohydrates: 47.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 15.0 g
- Protein: 9.0 g