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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