Breakfast,  Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog

Get ready for some good news…..we’re having “eggnog” pancakes!

Okay, so I had some leftover nog the other day this idea just came to me, “What better way to use them during the holidays than making some delicious pancakes?

It’s all over now. I don’t know that we will ever be able to go back to regular pancakes. My family loved these so much that I wouldn’t be surprised if they blackmail me into making nog in June just so that I can make these. They were that good.

I’ve already made them twice this week and you know that I don’t do that very often because I’m always trying something new. I even used whole wheat flour to try to keep them in the breakfast category so that basically equals health food. right? Either way they are going to make you feel like you’re eating dessert. Especially when topped with a little syrup and some whipped cream, Oh man!

What can I say, the holidays just get me in the mood for breakfast foods. Although, I feel I should let you in on the fact that these were more like lunch for us the first time I made them. Who says you have to eat pancakes only for breakfast?

You’ve just got to make these at some point between now and Christmas. 

Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog

Celebrate the flavors of the season and make some delicious homemade eggnog to add to your pancake batter.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 - 14 pancakes



  • 1/4 cup sugar
  • 1 cup unsweetened vanilla almond milk
  • 2 teaspoons apple cider vinegar
  • 1 cup non-dairy "eggnog" such as almond coconut or soy
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups whole wheat pastry flour

Optional Toppings:

  • soy whipped cream
  • powdered sugar
  • maple syrup


  1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the "eggnog" and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).

  2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
  3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
  4. Serve pancakes hot with desired toppings

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