These Eggnog Pancakes Taste So Nice They’re Naughty

A kitchen with a sink and a toaster oven

So I have a bit of a confession to make, I’m 100% obsessed with IHOP. It’s easily the most underrated restaurant chain in the history of restaurant chains.

I’d also be lying if I said my boyfriend and I didn’t eat $40 worth of breakfast food in one sitting there at 2pm last week. But that’s irrelevant.

Anyways, while we were there, we decided to forego our usual orders and try something new off the holiday menu. He chose the chocolate peppermint pancakes and I opted for the eggnog.

Oh. My. Goodness.

I have never loved a stack of pancakes more. They were so soft and fluffy and had just the right amount of seasonal spice.

So when I found a similar recipe online, you can bet I had that thing bookmarked ASAP. You NEED these in your life, I mean it.

A black coffee maker on a counter


2 cups Gold Medal® All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
2 cups eggnog
1/4 cup vegetable or canola oil
maple syrup, warmed (for serving)


1. In a large bowl, whisk together the flour, baking powder, salt and nutmeg. In a separate bowl, whisk together the eggs, eggnog and oil. Pour this mixture into the dry mixture and stir together until slightly lumpy.

2. Heat a griddle or large skillet over medium heat, then spray with nonstick spray. For each pancake pour 1/4 cup batter onto the griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve with warm maple syrup.

Mouthwatering pictures and recipe via

A beer bottle on a dock



A beer bottle on a dock