Eggnog Pancakes (gluten free & vegan)

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These Gluten-free Eggnog Pancakes are so delicious and easy to make, it’s a great way to make any day special without tons of work! They’re flavored “just right” with a light eggnog flavor and are gluten-free with a vegan option too.

gluten-free eggnog pancakes

I love eggnog. The “drinking raw egg” thing is not a delicious thought, but it tastes amazing. And of course store bought eggnog isn’t raw so no problems there.

Sadly, we haven’t had any kind of eggnog in our home for years since our oldest was diagnosed at a very young age with life threatening allergies to dairy and egg.

AND it’s loaded with sugar.

Every year around Christmas time, however, I keep thinking I’m going to develop a Vegan Eggnog Recipe. Because I love it so much.

So this year, when a friend shared her recipe for eggnog pancakes with me, I got thinking about Vegan Eggnog again–and worked on making her recipe work for our family.

The Vegan Eggnog isn’t perfected quite yet, but I got it close enough where I could use it for these pancakes. (And I’ll for sure share it with you when it’s done!)

But what I can share with you all is this recipe for Gluten-free Eggnog Pancakes.

They are really good–and my husband couldn’t keep out of them. Well, the truth is that no one could, but he said that they were the best pancakes I have ever made. Woot!

Oh, and by the way, if you also can’t get enough off Eggnog flavored everything, these Eggnog Cookies are a don’t miss treat.

How to Make These Healthy Eggnog Pancakes

1. Gather ingredients together.
2. Put all dry ingredients into a bowl. Whisk to combine.

collage of ingredients for eggnog pancakes and whisking dry ingredients for eggnog pancakes

3. Combine wet ingredients in a small bowl. Add wet ingredients to dry ingredients.
4. Mix to combine well. Don’t overmix.

collage of instructions for making gluten-free eggnog pancakes

5. Preheat griddle. Pour about 1/4 cup amounts of batter onto preheated griddle. Flip when ready.

6. Cook on second side until done.

vegan eggnog pancakes cooking on a griddle

What You Will Need for These Gluten-free Eggnog Pancakes

Skillet or Electric Griddle (preferred). Note that the selections that I chose are PFOA free for reduced toxicity.

gluten-free eggnog pancakes on a white plate

Recipe Notes

There are LOADS of tips here for making these pancakes work out well–don’t skip them! And these tips will work for all kinds of pancakes too!

Burner and Heat Tips: The best way to ensure perfectly cooked pancakes is to use an electric griddle set to 375 degrees Fahrenheit. However, not all of us has one of those. Otherwise, set your burner’s heat to medium. Otherwise, you’ll cook the outside of the pancakes too much and the insides will be undercooked.

Rest!: Let the batter rest for at least 10 minutes after mixing it. 30 minutes is best. It’s hard to wait, but here’s a tip–start cleaning the kitchen up while you wait to make it better!

Mixing: Don’t mix the batter too much. Mix ’til just blended.

Time Saving Tip: Mix the dry ingredients the night before–you’ll basically have your own pancake mix (on the cheap) ready to go in the morning!

Just Right Batter: After pouring the batter on the cooking surface, it should spread out to be no more than 1/4″ thick.

Flipping Tips: Wondering when to flip your pancakes? Here’s how to know! After putting the batter on the griddle, you’ll know that the pancakes are ready to flip for the first time when bubbles pop and leave empty holes on the uncooked surface of the pancake. If the holes fill up with batter, they’re not quite ready. 

Flip and cook 1-2 more minutes on the second side. When the second side releases easily and is golden, flip again and remove from the griddle. If you check and it’s not ready for the final flip, check again every 30 seconds to prevent burning.

gluten-free eggnog pancakes on white plate with whipped cream and nutmet

Special Diet Notes

Gluten vs Gluten-free flour: Want to make these with flour that contains gluten? Use 3.5 teaspoons baking powder instead.
Vegan  / Egg-free and Dairy-free: To make this recipe vegan, you would use coconut oil instead of butter. To make it egg-free, as noted in the recipe card, use this Egg Substitute (or another alternative like flax egg or chia egg) for the eggs. The recipe works well with the egg substitute on my site, but I haven’t tried the flax or chia options yet.
Low-carb / Keto: So far I haven’t been able to get these to work for a keto diet. You can use a lower-carb egg nog (like the one linked to in the post) to reduce the carbs. Stay tuned–I hope to make a low-carb eggnog pancake for you (and for us) soon!

collage of stacks of eggnog pancakes with whipped cream on white plates with text saying gluten-free eggnog pancakes

More Healthy Pancake and Waffle Recipes

Blender Buckwheat Waffles – whole grain with vegan option. Super fun blending technique!
Teff Waffles (or Pancakes) – these have a surprisingly deep–almost chocolatey taste
Buckwheat Pancakes / Galettes (3 ingredients–easy and freezer-friendly)

gluten-free eggnog pancakes

Eggnog Pancakes (gluten free & vegan)

These Eggnog Pancakes are so delicious and easy to make, they're a great way to make any day start off special without tons of work.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Dairy-Free, Gluten-Free, Sugar-Free, Vegan
Keyword: eggnog pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 514kcal



  • Place all dry ingredients into a large bowl. Whisk or stir to fully combine.
  • Combine wet ingredients in a small bowl. Whisk to combine.
  • Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Use an electric mixer, mix until smooth.
  • Let batter set for 10-30 minutes.
  • When the batter resting time is just about over, preheat your electric griddle to 375 degrees Fahrenheit or turn other griddle or pan to medium heat.
  • The pan is ready to use when a drops of water dropped onto the griddle sizzles.
  • Add a little ghee or oil of choice to the pan.
  • If the batter is too thick, add a bit more eggnog or coconut milk. If it's too thin, add a bit more flour.
  • Drop about ¼ cup batter onto the griddle for each pancake.
  • When bubbles pop and leave empty holes on the uncooked surface of the pancake, they are ready to flip (see Recipe Notes for more details). 
  • Cook 1-2 more minutes on the second side. When the second side releases easily and is golden, it's ready to flip. If you check and it's not ready to flip, check again every 30 seconds to prevent burning.
  • Top with butter, real maple syrup, low-carb maple syrup, coconut milk whipped cream (of course you can use real whipped cream if you'd like), and some nutmeg or pumpkin pie spice. Add some of this Keto Blueberry Syrup for an extra special treat.


Calories: 514kcal | Carbohydrates: 70g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 792mg | Potassium: 492mg | Fiber: 10g | Sugar: 5g | Vitamin A: 525IU | Calcium: 309mg | Iron: 5mg | Net Carbs: 60g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

The nutrition calculations were done using the vegan options in the post. Your results may vary.

I truly hope you enjoy these pancakes as much as we do!

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Recipe Rating



  1. You said that if we wanted to use non gluten-free flour, we would have to “decrease the leavening by 25%.” I’m assuming the leavening is the baking power.
    I am interested in making this recipe, but will use all-purpose flour. What would a decrease of 25% of 4 3/8 tsp. of baking powder be?

    Thank you in advance!


    1. Hi there. Sorry for the delay! We had a ton going on here and just dodged a big snowstorm! I just updated the post. I actually had the math wrong so glad you asked! they probably would have turned out OK but now they’re done :). Hope you like them!

  2. I love the idea of this recipe, but the way I went about it produced mixed results. I used Bob’s Red Mill 1-to-1 GF flour and for my eggnog I used only 1 cup of a mixture of a can of full-fat coconut milk topped off with water to make 2 cups with 1/4 t. nutmeg. To the batter I added 1/4 c. water, white sugar, an extra egg (for nog flavor) and melted ghee for the oil. It was impossibly thick, so I kept adding water until it was closer to the proper consistency, though still a little gelatinous, possibly due to the xanthan gum in the flour mix. In total I added an extra 1 1/2 cups of water! At that point, it did cook up in the normal time, though the pancakes were heavier than I would have liked and the flavor was mild. It did make a large quantity of pancakes.

    Not sure what I could have done to make them turn out better. I can’t find non-dairy eggnog in my area anymore, but the replacement that I made was of a similar thickness. I could eliminate the extra egg, but I’d have to add more liquid to replace it.

    1. Hi Marie! Sorry you are having trouble with the recipe. I’ll see what I can do to help. So the recipe calls for 1 1/4 cups eggnog. You are saying you added in 2 cups–am I correct? And then another 1/4 cup? And then you added in another egg? Please let me know. Thanks! The flavor isn’t strong. I was thinking I could add more flavor but it might be overpowering. Hopefully we’ll figure this out!

  3. I know you don’t always have the nutritional information in your posts, and you do have here. I am wondering what amount has those values? The entire recipe? So 70 carbs for the entire batch made this way? Or for one pancake?

    1. Hi there. It’s for 1/8 of the recipe. The information should all be in there now – thanks for your patience!