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    Home » Holiday Specials » Vegan Eggnog Pancakes

    How to make Vegan Eggnog Pancakes Recipe

    Published: Dec 24, 2016 · Modified: Dec 11, 2020 by Pavani · 3 Comments

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    Soft and fluffy Vegan eggnog pancakes that are perfect to make for Christmas breakfast or brunch. These are very flavorful and delicious.

    White plate with a stack of vegan eggnog pancakes

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Eggnog is a traditional beverage that is served during the Christmas season. This time of the year everything from cookies to ice cream are flavored with eggnog.

    You can use store bought vegan eggnog to save time. Lot of brands are selling plant based ones. Use your favorite in this recipe or make your own at home using my vegan eggnog recipe.

    This is a very easy to make recipe and needs just a handful of ingredients. Serve them with some vegan butter and maple syrup for a yummy breakfast.

    Hand sprinkling powdered sugar on a stack of pancakes

    Ingredients

    Here are the ingredients you need to make these vegan eggnog pancakes.

    • vegan eggnog
    • flour - all purpose, whole-wheat pastry, whole-wheat or a combination of these
    • baking powder
    • salt
    • oil
    • egg replacer - I use Bob's red mill brand, but ground flaxseed meal will work too.
    Ingredients needed - details in recipe card

    Instructions

    In a medium size bowl, combine flour, baking powder, egg replacer and salt. Whisk well.

    Add the eggnog, oil, water and whisk until the ingredients are just combined. Set aside for at least 5~10 minutes.

    Side by side photos of dry ingredients and the batter

    If the batter looks too thick, add water to get the right pourable consistency.

    Heat a griddle on medium flame. Grease lightly with a cooking spray. Pour about a quarter cup of the batter and cook till bubbles start to surface, about 1~2 minutes. Gently flip and cook on the other side for another 1~2 minutes.

    Side by side photos of making pancakes

    Serve immediately or keep the pancakes warm in a warm oven. Serve with maple syrup and fruit.

    Tips

    • All of the flavor comes from the eggnog, so make sure to use something that you enjoy drinking.
    • If you want to use homemade eggnog, then make it the night before. So, all you have to do in the morning is to mix the batter and make the pancakes.
    • Feel free to use either all purpose, whole-wheat pastry, whole-wheat or a combination of these flours. Gluten free flour can also be used.
    • You can make these eggnog pancakes using pancake mix. Simply substitute the liquid/ milk in the recipe with the eggnog.
    • Egg replacer can be subbed with a chia or flax egg.
    • Thickness of eggnog might vary, so make sure to adjust the amount of water used to get the desired pourable consistency.
    • If you have leftovers, let them cool completely. Wrap in aluminum foil, place in a ziplock bag and freeze for up to 2 months. To serve, simply microwave them until heated through.
    Hand pouring maple syrup on stack of vegan eggnog pancakes

    Few more breakfast recipes to try

    • Almond butter chocolate chip muffins
    • Chocolate yeast bread
    • Baked eggs fra diavolo
    • Eggless stuffed French toast Roll ups
    • Nutella & strawberry jam bread pudding
    • Almond butter & chocolate chip waffles
    • Bread Omelet
    Vegan eggnog pancakes

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Vegan Eggnog Pancakes

    Vegan Eggnog Pancakes

    There are fluffy and delicious pancakes that are great to make on Christmas morning. Serve them with some vegan butter and maple syrup for a yummy breakfast.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Breakfast, brunch
    Cuisine: American
    Servings: 4 servings

    Ingredients

    • 1½ cups All purpose flour
    • 1 tablespoon Baking powder
    • ¼ teaspoon Salt
    • 1½ cups Vegan Eggnog (homemade* or store-bought)
    • 1 tablespoon Egg replacer powder*
    • ¼~½ cup Water

    Instructions

    • In a medium size bowl, combine flour, baking powder, egg replacer and salt. Whisk well.
    • Add the eggnog, oil and ¼ cup of water. Whisk until the ingredients are just combined. Set aside for at least 5~10 minutes.
    • If the batter looks too thick, stir in more water to get the pourable consistency.
    • Heat a griddle on medium flame. Grease lightly with a cooking spray, pour about a quarter cup of the batter and cook till bubbles start to surface, about 1~2 minutes. Gently flip and cook on the other side for another 1~2 minutes.
    • Serve immediately or keep the pancakes warm in a warm oven (200°F). Serve with maple syrup and fruit.

    Notes

    • All of the flavor comes from the eggnog, so make sure to use something that you enjoy drinking.
    • If you want to use homemade eggnog, then make it the night before. So, all you have to do in the morning is to mix the batter and make the pancakes.
    • Feel free to use either all purpose, whole-wheat pastry, whole-wheat or a combination of these flours. Gluten free flour can also be used.
    • You can make these eggnog pancakes using pancake mix. Simply substitute the liquid/ milk in the recipe with the eggnog.
    • Egg replacer can be subbed with a chia or flax egg.
    • Thickness of eggnog might vary, so make sure to adjust the amount of water used to get the desired pourable consistency.
    • If you have leftovers, let them cool completely. Wrap in aluminum foil, place in a ziplock bag and freeze for up to 2 months. To serve, simply microwave them until heated through.

    Nutrition

    Serving: 4Pancakes | Calories: 203kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 501mg | Potassium: 93mg | Fiber: 2g | Sugar: 2g | Vitamin A: 22IU | Calcium: 209mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      December 25, 2016 at 12:18 pm

      Those fluffy pancakes looks fabulous and this vegan version rocks. Lovely Pavani.

      Reply
    2. Vaishali Sabnani

      December 25, 2016 at 7:09 pm

      The pics give a perfect Christmas feel to the pancakes..awesome.

      Reply
    3. Padma

      December 27, 2016 at 7:36 am

      Love that vegan eggnog Pavani bookmarked. fluffy looking pancakes

      Reply

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