Pumpkin Spice Eggnog Pancakes

Ingredients

• 1.5 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar (granulated)
• 0.5 tsp salt
• 1 tsp pumpkin pie spice
• 1.25 cup Pumpkin Spice Eggnog (Shamrock Farms brand recommended)
• 1 egg (large)
• 3 tbsp unsalted butter (melted and slightly cooled)
• 1 tsp vanilla extract
• butter (for the griddle)

Steps

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and pumpkin pie spice until well combined.

2. 2

   In a separate medium bowl, whisk the egg, then stir in the Pumpkin Spice Eggnog, melted butter, and vanilla extract.

3. 3

   Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined; do not overmix, as a few lumps are fine.

4. 4

   Heat a non-stick griddle or large skillet over medium heat and lightly grease with butter.

5. 5

   Pour about 1/4 cup of batter onto the griddle for each pancake.

6. 6

   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. 7

   Flip the pancakes and cook the other side until golden brown, another 1-2 minutes.

8. 8

   Serve warm with maple syrup and extra butter if desired.

Notes

If the batter is too thick, you can add an extra splash of eggnog to reach your desired consistency. For the best texture, ensure your melted butter isn't hot when adding it to the egg and eggnog mixture.

Nutrition per serving

• breakfast
• pancakes
• pumpkin spice
• eggnog
• fall recipes
• vegetarian
• baked