Gluten-Free Eggnog Pancakes

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Gluten-free eggnog pancakes Fare the ultimate Christmas breakfast. Picture this: golden, fluffy pancakes infused with the rich essence of eggnog, creating a symphony of flavors that will take you straight to a winter wonderland.

What makes this gluten-free eggnog recipe truly magical is its simplicity. You don’t need to be a culinary wizard to whip up these delectable pancakes. With basic ingredients and easy steps, you can have a stack of gluten-free eggnog pancakes ready to dazzle your taste buds in no time. 

So, why wait? Dive into the joy of holiday mornings with a plateful of these pancakes that will make every bite a celebration.

Gluten-Free Eggnog Pancakes Ingredients

• Gluten-Free All-Purpose Flour
• Baking Powder
• Cinnamon/Nutmeg: I used cinnamon, but you can use whichever spice you prefer or both. 
• Salt
• Granular Sweetener 
• Melted Butter
• Egg
• Eggnog– I used my homemade coconut milk eggnog to make this recipe. But you can use your favorite eggnog instead.
• Vanilla Extract
• Butter 

How To Make Gluten-Free Eggnog Pancakes

Mix the gluten-free all-purpose flour, baking powder, salt, cinnamon or nutmeg, and granular sweetener in a large bowl until combined. 

Mix the melted butter, egg, eggnog, and vanilla extract in a medium bowl until combined. 

Add the eggnog mixture to the dry ingredients and mix until combined. 

Set a cast-iron skillet over medium-high heat. Add a tablespoon of butter to the cast-iron skillet, then let it melt. 

Place 1/4 cup of eggnog pancake batter on one side of the skillet. Add another 1/4 cup of pancake batter to the skillet.

Cook the pancakes for 2-3 minutes per side until golden brown. Remove the pancakes from the skillet, place them on a plate, and set them aside. 

Repeat until all the pancake batter is gone. 

Stack the eggnog pancakes on plates and serve warm with maple syrup or your preferred topping if desired. 

Tips For Making Gluten-Free Eggnog Pancakes

Use your favorite brand of gluten-free flour to make this eggnog pancake recipe. Every gluten-free flour blend is different. So you want to use a flour blend you know and love, so you end up with pancakes that taste amazing. I used Cup 4 Cup to make these eggnog pancakes, and the results were delicious. 

Let the eggnog waffle batter rest. Every gluten-free flour is different. If your pancake batter looks too loose, let it rest for 10 minutes after you mix it. This allows the gluten-free flour to absorb the moisture in the batter, creating a thicker batter.

Size matters. I scooped the eggnog pancake batter into the cast-iron skillet with a 1/4 cup measuring cup. Although this may seem like a small amount of batter, smaller pancakes are easier to flip. The bigger the pancake, the harder it will be to flip.

Be patient. Gluten-free pancakes can take a little longer to cook, so be patient and don’t flip the pancakes until you see bubbles on the surface.

Variations 

These gluten-free eggnog pancakes are delicious on their own. But there are lots of ways to make it even better. Here are a few creative ideas:

1. Citrus Zest: Add orange or tangerine zest to the pancake batter for a citrusy twist that complements the rich eggnog taste.
2. Nuts: Mix chopped pecans or walnuts into the batter for added texture and a delightful nutty flavor.
3. Dried Fruit: Add a handful of cranberries or raisins to the batter for bursts of sweetness.
4. Chocolate Chips: Sprinkle some gluten-free chocolate chips into the batter for a decadent touch. Chocolate and eggnog make a heavenly combination!
5. Banana: Mash a ripe banana into the pancake batter for extra moisture and a hint of natural sweetness.
6. Gingerbread: Add a teaspoon of ground ginger and a pinch of cloves to the batter for a gingerbread-inspired twist. 
7. Coconut Dream: Mix 1/4 cup of shredded unsweetened coconut into the batter for a tropical flair that complements the eggnog’s richness.
8. Cream Cheese Garnish: I garnished these eggnog pancakes with leftover cream cheese frosting from making icebox vanilla sugar cookies and a dash of cinnamon.

Feel free to mix and match these pancake variations to create your own unique gluten-free eggnog pancake masterpiece. The holiday season is all about indulging in delightful flavors, so don’t hesitate to get creative and make your breakfast a festive feast!

Does Eggnog Have Gluten In It

Eggnog is naturally gluten-free. Eggnog consists of heavy cream, milk, sugar, spices, eggs, and vanilla extract, which are all gluten-free ingredients. Nevertheless, you should always check the ingredient list, especially if you are buying store-bought eggnog, to ensure it is gluten-free. 

Why Are My Gluten-Free Pancakes Falling Apart

There are several reasons why your gluten-free pancakes may be falling apart. However, insufficient binding agents are probably the culprit. In the absence of gluten, binding agents hold the pancakes together. This is why it is crucial to use a gluten-free flour blend containing xanthan gum and other binders such as eggs, flaxseed meal, or chia seeds to help hold the pancake together.

Storing Gluten-Free Eggnog Pancakes:

To store your gluten-free eggnog pancakes, let them cool completely. Letting the pancakes cool prevents condensation which can give the pancakes a soggy texture.

Place the pancakes in an airtight container. Alternatively, you can store the pancakes in a ziplock bag. 

If you’re stacking the pancakes, place a piece of parchment paper between each pancake. This prevents them from sticking together. The pancakes will last in the fridge for 4-5 days. 

You can also freeze eggnog pancakes. Place them on a parchment-lined baking sheet and freeze them for at least 1 hour until they are frozen solid. Flash-freezing the pancakes prevents them from sticking together and makes removing a single pancake from the stack easier. 

Place the pancakes into a ziplock bag. Label the bag with today’s date and freeze the eggnog pancakes for up to a month. 

Reheating Gluten-Free Eggnog Pancakes:

You can reheat the eggnog pancakes in the microwave, oven/toaster oven, or a skillet. 

1. Microwave: Place an eggnog pancake on a microwave-safe plate. Cover it with a damp paper towel. Microwave in 20 to 30-second intervals until heated through.
2. Oven or Toaster Oven: Preheat the oven or toaster oven to around 350°F. Place the eggnog pancakes on a baking sheet and cover loosely with aluminum foil. Heat for about 10 minutes or until warmed through.

Skillet: Reheat your eggnog pancakes in a nonstick skillet greased with a nonstick skillet over medium heat. Cover the pancake with a lid or foil to retain moisture, flipping them occasionally until heated.

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