Dairy-Free Eggnog Pancakes with Spiced Pumpkin Syrup

Happy Sunday loves!

I hope you have all had a fantastic weekend…guess what!

I finally started my Christmas shopping! Emphasis on the word started…as in not at all finished…Nevermind the fact that I’m sure to be running around town like a mad woman two days before Christmas this year…I have some pancakes to tell you guys about!

Obviously, I didn’t get my eggnog fix the other day with my oats. I swear I wasn’t even finished with my bowl and I was already having dreams of pancakes.

So this morning, I made my dreams a reality and took BB along for the ride!

Eggnog Pancakes with Pumpkin Spice Syrup

By: Heather @ Kiss My Broccoli

Prep Time: 2-3 minutes

Cook Time: 8-10 minutes

Keywords: breakfast pancakes dairy-free vegetarian whole wheat pastry flour Pancake Sunday winter

Ingredients (Serves 2)

    For the Pancakes

    • 1 cup whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1/2 teaspoon freshly grated nutmeg*
    • 1 large egg
    • 2 teaspoons vanilla
    • 2 Tablespoons Earth Balance non-dairy butter, melted
    • 1/2 cup Silk Soynog (or regular eggnog if not dairy-free)

    For the Pumpkin Spice Syrup

    • 1/4 cup pumpkin puree
    • 1/2 cup pure maple syrup
    • 1/2-1 teaspoon pumpkin pie spice


    For the Pancakes

    1. Heat a non-stick skillet over medium heat and coat with cooking spray.
    2. In a medium-sized bowl, combine dry ingredients and stir with a wire whisk to break up any lumps.
    3. In a separate bowl, whisk together egg, vanilla, melted butter, and eggnog.
    4. Add wet ingredients to dry ingredients and stir just until combined.
    5. Spoon batter onto skillet, forming 8 small to medium-sized pancakes) and cook 4-5 minutes per side or until golden brown.
    6. Transfer to plate and top with Pumpkin Spice Syrup.

    For Pumpkin Spice Syrup

    1. Combine all ingredients and whisk until smooth.
    2. Heat in microwave for 5-10 seconds if desired.
    3. Serve over pancakes.

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    *Please, please, PLEASE use fresh nutmeg!

    You can find these microplane graters at Bed Bath & Beyond or any kitchen accessory type store for around 10 bucks…sounds a bit pricey but they make such a useful tool around the kitchen. I use mine for nutmeg, cinnamon, chocolate, zesting citrus, and I’ve even used it for grating cheese a few times!

    But anywho…back to some delicious pancakes!

    Eggnog Pancakes in the buff
    So risque! 😉 

    Coated in a good drizzle of pumpkin-y goodness…

    And dusted with a little snow!

    The flavor of the eggnog shines PERFECTLY thanks to the addition of the nutmeg.

    And rolling every fluffy bite into a pool of spicy pumpkin syrup makes your mouth want to sing!

    Fa la la la laaaaaaaaaa!

    Luckily BB accepts the fact that along with taking 5 million pictures of our food before we sit down to eat, I occasionally burst into song after the meal. Honestly, I don’t think he cares what I do as long as there’s bacon on the table! 😉

    Well, speaking of meals…I have some veggies to chop for enchiladas tonight.

    Later ‘gators!

    What is your favorite/mostly used kitchen tool/gadget?
    I would have to say my microplane grater or Magic Bullet.

    What is a kitchen tool/gadget that you WANT to own?
    Umm, a juicer, a Vitamix, a KitchenAid stand mixer…my list could go on and on!  😉

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    26 Responses to Dairy-Free Eggnog Pancakes with Spiced Pumpkin Syrup

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