Love eggnog? You're going to love these eggnog pancakes made with Bisquick®, eggnog and nutmeg. They cook up high and fluffy and get topped off with a luscious buttery rum and cream-spiked maple syrup drizzle. Dig in!
Eggnog Pancakes with Maple Butter Rum Drizzle
- Prep Time 10 min
- Total 20 min
- Servings 14
- Ingredients 11
Ingredients
Maple Butter Rum Drizzle
- 1/4 cup butter
- 1/2 cup real maple syrup
- 1/3 cup whipping cream
- 2 tablespoons rum or 1/2 teaspoon rum extract
Pancakes
- 2 cups Original Bisquick™ mix
- 2 tablespoons sugar
- 1/4 teaspoon ground nutmeg
- 1 cup eggnog
- 2 eggs
- Ground nutmeg, if desired
- Sweetened whipped cream, if desired
Instructions
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Step1Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
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Step2In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
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Step3For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.
Nutrition
Nutrition Facts are not available for this recipe
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