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Eggnog Pancakes with Cranberry-Orange Syrup

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As part of this Christmas breakfast week, I decided to create something that would incorporate some of the festive flavors.  I decided to create eggnog pancakes with cranberry-orange syrup.  This was simple to do.  I took my favorite pancake recipe and used eggnog in place of the buttermilk.  The  pancakes were perfect.  They had a slight hint of that yummy eggnog flavor. Not too much, but enough.

Then I decided to pair them with a cranberry-orange syrup.  The syrup is simple.  Just a runnier version of my homemade cranberry sauce.  It paired well so with the eggnog pancakes.  These Eggnog Pancakes with Cranberry-Orange Syrup was a great balance of flavors.

Here are a few other ideas for you that also incorporate full seasonal flavors. Any would be excellent to serve for Christmas breakfast. I am a little partial to the pumpkin versions.

Eggnog Pancakes with Cranberry-Orange Syrup | realmomkitchen.com

Here is what you need to make the

Eggnog Pancakes with Cranberry-Orange Syrup

  • SALT
  • EGGS

Eggnog Pancakes with Canberry-Orange Syrup

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Holiday
Servings 10 -12 servings


Cranberry-Orange Syrup:

  • 1 ½ cups fresh or frozen cranberries
  • ¾ cup of sugar
  • ¾ cup orange juice
  • 1 tsp of orange zest
  • cup maple syrup


  • 2 cups all purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups light egg nog
  • 2 large eggs
  • ¼ cup canola


  • Put all the syrup ingredients into a sauce an and mix well.
  • Cook over medium heat and bring to a boil.
  • Simmer 5-10 minutes until the cranberries pop.  Stir while simmering.
  • Remove from heat, set syrup aside to cool slightly and prepare pancakes.
  • For pancakes, mix dry ingredients together in medium bowl.
  • Add all wet ingredients (eggs, egg nog, and oil)  to a separate bowl and stir just until blended.
  • Add the wet ingredient to the dry ingredients just until combined.   Do not over mix, batter will be slightly lumpy.
  • Lightly coat skillet with oil.  Heat to medium low (I do one notch below medium or you pancakes will burn).
  • Drop 1/4 cup of batter onto heated skillet.  Use the back side of a spoon to help even out the batter.
  • Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  • Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  • Serve warm with  butter and cranberry orange syrup. Makes 10-12 pancakes.
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  5. Reading this post has made me realized that I really need to incorporate some egg nog into my life before the big day hits! These look delicious!

  6. I absolutely adore egg nog and pancakes, so together they must be delicious!! I will be making these on Sunday for sure!