Egg Nog Pancakes

Breakfast this morning provided the perfect opportunity to use the egg nog lurking in the fridge since Christmas.  

Egg Nog Pancakes!  I used my Classic Buttermilk Pancake Recipe, and substituted egg nog for a cup of the buttermilk in the batter.  An easy switch that resulted in a great batch of pancakes.

I'm thinking I can use the rest in a batch of banana bread, since we've got some perfectly browned bananas waiting to be baked into something.

How do you use up leftover egg nog?

Egg Nog Buttermilk Pancakes

1/2 cup unsalted butter, melted and cooled

1 cup buttermilk*

1 cup egg nog

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 tsp vanilla

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Whisk together the buttermilk, egg nog, vanilla, melted butter and eggs in a separate bowl until well combined.

*If you don't keep buttermilk on hand, make your own buttermilk with one tablespoon of lemon juice or vinegar for each cup of milk. Put the tablespoon of lemon juice or vinegar in your measuring cup, then add the milk to measure one cup of buttermilk. Allow to sit for a few minutes before combining with the other ingredients.

Mix the wet and dry ingredients. Allow batter to sit for a few minutes.

Lightly butter a large frying pan and set over medium heat. Use a 1/3 cup of batter for each 6” pancake. Flip each pancake when bubbles form on the surface and the edges begin to brown, 2-3 minutes. If your pancakes brown too quickly, turn heat down to medium-low. Cook the other side for another 2-3 minutes or until browned.

Serve right away or keep warm in a low oven while you cook the remaining pancakes.

Maple syrup is required :)

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