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Ingredients
Scale
- 2 ½ cups organic all-purpose flour
- ½ cup organic cane sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons Dessert Lover Blend
- ¼ teaspoon sea salt
- 2 large organic eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons organic vegetable oil
- 1 ¾ cups premium eggnog
- 4 tablespoons unsalted butter, for cooking
- Whipped cream, for topping
- Festive sprinkles, for garnish
- Cranberry compote (optional)
Instructions
- Whisk together flour, sugar, baking powder, Dessert Lover Blend, and sea salt in a large bowl.
- Create a well in the dry ingredients and add eggnog, eggs, vanilla extract, and vegetable oil. Stir gently.
- Preheat a skillet and melt butter over medium-high heat. Pour ½ cup of batter onto the skillet and cook until bubbles form.
- Flip the pancake and cook until lightly browned. Repeat with remaining batter.
- Stack pancakes, top with whipped cream, sprinkles, and cranberry compote. Serve warm.
Notes
Ensure eggs are at room temperature for a smoother batter.
Do not over-mix to preserve fluffiness; some lumps are acceptable.
Adjust batter thickness with additional eggnog if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg