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.
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.
3. Combine wet ingredients in a small bowl. Add wet ingredients to dry ingredients.
4. Mix to combine well. Don't overmix.
5. Preheat griddle. Pour about 1/4 cup amounts of batter onto preheated griddle. Flip when ready.
6. Cook on second side until done.
What You Will Need for These Gluten-free Eggnog Pancakes
Recipe Notes for Eggnog Pancakes
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.
Special Diet Notes for Eggnog Pancakes
Gluten vs Gluten-free flour: Want to make these with flour that contains gluten? Use 3.5 tsp baking powder instead.
Vegan / Egg-free and Dairy-free: Of course, just substitute in whatever type of eggnog you like to make these Eggnog Pancakes work for your diet.
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 to reduce the carbs. Stay tuned–I hope to make a low-carb eggnog pancake for you (and for us) soon!
Eggnog Pancakes (gluten free & vegan)
- 3 cups gluten-free flour blend
- 4 3/8 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/4 cup low-carb granulated sweetener
- 1 1/4 cups eggnog (use vegan eggnog if desired)
- 2 eggs (or 1 heaped Tbsp Homemade Powdered Egg Replacer with 1/4 cup water for vegan)
- 6 Tbsp butter (melted. Use coconut oil for vegan)
- additional fat for cooking (ghee or oil preferred. See Recipe Notes)
- 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.
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!