Serve these light and fluffy golden plant-based pancakes at your next holiday brunch. Featuring Creamy Vegan Eggnog in the pancake batter and as a topping. Delicious, simple, and easy!
I’m so excited to share this delightful breakfast worthy of the holiday season! I’ve previously shared some of my favorites, including Banana Walnut Pancakes, Belgian Waffles, Chocolatey Chip Belgian Waffles, Healthy Pumpkin Pancakes, Lemon Poppy Pancakes, and Cornmeal Pancakes. Each recipe is egg-free, dairy-free, vegan, plant-based, and can be made gluten-free.
These Vegan Eggnog Pancakes offer the same light, fluffy texture as their predecessors. But these pancakes are also full of holiday cheer! Eggnog cheer!!
I love that these pancakes are created using pantry staple ingredients, and have the perfect texture – all without the use of eggs, dairy, refined sugar, or oil. If I’m being honest, I think they’re kinda perfect. Aren’t all pancakes?
So let’s go over the ingredients. First, I like to blend flours. For one thing, you get a nice balanced texture and flavor in your finished product. For another, whole grain flours are much healthier and nutritious for us to consume; but they don’t always create the best or desired structure for baked goods.
For example, these pancakes have great structure, texture, are just the right balance between moist and dry, rise perfectly, and taste great! That’s why I sometimes use a 50-50 blend of whole grain flour and all-purpose flour. Also important, flours vary from one to another and they all behave a little differently.
I started using King Arthur’s white whole wheat flour years ago and really enjoy the texture it produces since it’s made from soft white wheat and contains less gluten in it, resulting in a lighter more neutral baked good compared to whole wheat flour. Sometimes I use 100% white whole wheat flour, but not always. These pancakes are great either way, but they will be lighter and fluffier if you use a half and half blend.
You can easily substitute the flour for a gluten-free baking blend if you follow a gluten-free diet. You may need to adjust the liquids. If your batter is too thick, simply add in a little more eggnog until you get the right consistency.
That’s right! These wouldn’t be Vegan Eggnog Pancakes without some delicious vegan eggnog, right?! In fact, I think it’s the perfect way to use leftover Creamy Vegan Eggnog. A little in the batter makes these pancakes absolutely scrumptious!!
And just in case you haven’t had the pleasure of enjoying a cup of my Creamy Vegan Eggnog, it’s slightly thicker than commercial eggnog. This means it works beautifully as a pancake topping. If you are using a commercial or thinner eggnog, whisk 1 Tbsp cornstarch into 2 cups of eggnog and bring to a simmer until the eggnog thickens. Remove from heat and serve warm over pancakes.
I like to use a one-third or one-half measuring cup to scoop up my batter and pour onto the preheated griddle; though I don’t use the entire contents of the measuring cup. It’s just less messy to use this half cup size for scooping and pouring. The results are much more uniform. You can make smaller or larger pancakes, depending on your preference. I usually can make about ten pancakes with a batch of batter.
One of the great things about these Vegan Eggnog Pancakes is that they freeze very well. Make sure your pancakes are completely cool, and then wrap a paper towel around them. This will absorb any trapped condensation. Then place the pancakes in a freezer bag or container for up to two months.
Then when you want to enjoy these delicious pancakes, remove them from the freezer and reheat them by microwaving for 20-30 seconds or placing in a covered skillet on low heat. You can also put them in a toaster for a short stint, but be careful that they don’t overcook. meh.
Another awesome thing that I love about pancakes is that you can actually store leftover batter in the refrigerator for another day. Make the amount you want when you make your batter, and then cover the bowl and store in the refrigerator for up to two days. When you want to make pancakes, allow the batter to come to room temperature while you’re griddle is preheating.
It’s important that you use double-acting baking powder if you aren’t going to make your pancakes right away. Double-acting baking powder is activated twice – once when it comes into contact with liquid and again when it gets hot. I like using aluminum-free double-activated baking powder. I get a one pound bag for $3 here and just refill the little canister.
I hope you enjoy this Vegan Eggnog Pancakes as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 2 cups Creamy Vegan Eggnog*
- ½ cup unsweetened apple sauce
- 1 Tbsp apple cider vinegar or lemon juice
- 2 cups flour**
- 2 Tbsp baking powder
- Spray oil or vegan butter for griddle (optional)
- 2 cups Creamy Vegan Eggnog, warmed* (as a pancake topping)
- Ground nutmeg (optional garnish)
Instructions
- Preheat an electric griddle to 325° F or heat a large griddle or skillet over medium-low heat (setting 4-5).
- In a large bowl, combine the eggnog, apple sauce, and vinegar (or lemon juice). Set aside.
- In a separate bowl, whisk together the flour and baking powder.
- Pour the wet ingredients into the flour mixture. Stir just until combined.
- Using a measuring cup or ladle, scoop batter and pour onto the preheated griddle or pan.
- Allow to cook until the edges are dry and bubbles form in the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle and stack on a plate lined with paper towels or a kitchen towel.
- Serve with fresh fruit, Creamy Vegan Eggnog and/or pure maple syrup, and a sprinkling of nutmeg, if desired.
Notes
* Creamy Vegan Eggnog is slightly thicker than commercial eggnog and works beautifully as a pancake topping. If you are using a commercial or thinner eggnog, whisk 1 Tbsp cornstarch into 2 cups of eggnog and bring to a simmer until the eggnog thickens. Remove from heat and serve warm over pancakes.
Vegan Eggnog Pancakes
Equipment
- stovetop or griddle
Ingredients
- 2 cups Creamy Vegan Eggnog*
- ½ cup unsweetened apple sauce
- 1 Tbsp apple cider vinegar or lemon juice
- 2 cups flour**
- 2 Tbsp baking powder
- Spray oil or vegan butter for griddle optional
- 2 cups Creamy Vegan Eggnog warmed* (as a pancake topping)
- Ground nutmeg optional garnish
Instructions
- Preheat an electric griddle to 325° F or heat a large griddle or skillet over medium-low heat (setting 4-5).
- In a large bowl, combine the eggnog, apple sauce, and vinegar (or lemon juice). Set aside.
- In a separate bowl, whisk together the flour and baking powder.
- Pour the wet ingredients into the flour mixture. Stir just until combined.
- Using a measuring cup or ladle, scoop batter and pour onto the preheated griddle or pan.
- Allow to cook until the edges are dry and bubbles form in the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle and stack on a plate lined with paper towels or a kitchen towel.
- Serve with fresh fruit, Creamy Vegan Eggnog and/or pure maple syrup, and a sprinkling of nutmeg, if desired.