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December 15, 2013

Eggnog Cinnamon Roll Pancakes

Eggnog Cinnamon Roll Pancakes

Hi friends!

As the holidays creep closer and closer, all I can think about is Christmas morning breakfast. It’s kind of a big deal at our house, and this year, I’m in charge! Truthfully, I’m a little nervous because my fam is SUPER picky (yes, y’all really are!). But I’m also really excited. This is totally the kind of thing I can handle being the boss of.

Especially when I have eggnog cinnamon roll pancakes as my side kick 😉

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Eggnog Cinnamon Roll Pancakes

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Yeah. Eggnog Cinnamon Roll PANCAKES.

Let the awesomeness sink in a bit; I’ll wait.

Eggnog Cinnamon Roll Pancakes

You back? Cool. So, let’s chat about these beauties, eh?

Where to begin…

Eggnog Cinnamon Roll Pancakes

Ok. How about the eggnog part? It plays the part milk/buttermilk normally does, and I must say it is a true star in its role. The nog adds moisture, yes. But flavor, too. Lots and lots of dreamy, creamy, dreamy flavor. Pardon the double dreamy… I just ate these pancakes like 5 minute ago so I’m kinda pancake whipped right now.

Eggnog Cinnamon Roll Pancakes

Eggnog Cinnamon Roll Pancakes

Moving on! To the cinnamon roll part, of course! I actually got the idea and inspiration to make these pancakes after I made (and fell deeply in love) with these eggnog cinnamon roll muffins. I figured, hey – if they made my life happy in muffin form, why not up the ante and transform the fabulous flavor combo into pancakes? I mean, is there a happier food out there than pancakes?

…maybe pizza. Maaaaaaaaybe! But that’s later this week 😉

Eggnog Cinnamon Roll Pancakes

After a few trial runs, I finally found the perfect recipe. One that produces a light and fluffy eggnog flavored interior while also boasting a crispy cinnamon swirled exterior just begging to be drenched in a cream cheese drizzle. I mean, BOOM!

Eggnog Cinnamon Roll Pancakes

I hope you guys are having an awesome weekend! xo

Eggnog Cinnamon Roll Pancakes

Eggnog Cinnamon Roll Pancakes – Baker by Nature

Makes about 12 pancakes

Ingredients

For the Eggnog Pancakes 

1 1/4 cups all-purpose flour

4 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup eggnog

2 large eggs

3 tablespoons butter, melted plus butter for the pan

1 teaspoon vanilla extract

For the Cinnamon Swirl 

3 tablespoons unsalted butter, melted

1/3 cup brown sugar

1 teaspoon cinnamon

For the Cream Cheese Icing

4 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 tablespoon eggnog

1 teaspoon vanilla

1/2 teaspoon cinnamon

3/4 cup powdered sugar

Instructions:

For the eggnog pancakes & Cinnamon Swirl

In a large bowl mix the flour, sugar, baking powder, and salt.

In a small bowl whisk together the eggnog, eggs, 3 tablespoons of melted butter, and vanilla; add to flour mixture, whisking until smooth.

Melt 1 – 2 tablespoons of butter in a large skillet over medium heat. Ladle 1/4 cup of batter for each pancake into the hot pan. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Quickly swirl with cinnamon swirl mixture, then turn and cook on the other side for another 1 – 2 minutes. Repeat procedure with remaining batter, adding additional butter to the pan when needed.

For the Cream Cheese Icing

In a medium bowl, beat cream cheese and butter at medium-high speed with an electric mixer until smooth. Add eggnog and vanilla. Gradually beat in confectioners sugar and cinnamon, beating until well combined. Drizzle over pancakes.

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Filed Under: Breakfast

Reader Interactions

Comments

  1. Amanda @ Once Upon a Recipe says

    December 15, 2013 at 8:13 pm

    Holy decadence! LOVE it. Christmas morning breakfast is one of my favorite things ever!

    Reply
  2. Sarah says

    December 15, 2013 at 10:41 pm

    OH MAN – too many good things at once! SO DELICIOUS!

    Reply
  3. Rochelle @ Oh So Sweet Baker says

    December 15, 2013 at 11:01 pm

    Oh my goodness. This looks craazzyy good!

    Reply
  4. Anna @ Bashful Bao says

    December 15, 2013 at 11:34 pm

    Umm…yesss. SO much yes.

    Reply
  5. Ashley | Spoonful of Flavor says

    December 16, 2013 at 1:28 am

    Wow, Ashley! I need these for breakfast soon. I just love the combination of eggnog and cinnamon. Beautiful pictures!

    Reply
  6. Dorothy @ Crazy for Crust says

    December 16, 2013 at 2:32 am

    Holy cow! All my favorite things in one place!

    Reply
  7. Tieghan says

    December 16, 2013 at 3:16 am

    Give me, give me!! Ashley these are awesome!!

    Reply
  8. Heather @ French Press says

    December 16, 2013 at 3:19 am

    I think your family is going to make you in charge of holiday breakfasts from now on!

    Reply
  9. Gerry @ Foodness Gracious says

    December 16, 2013 at 6:59 am

    Wow…I wanna be pancake whipped! These are off the charts…

    Reply
  10. Lauren @ Jesus and a Side of Peanut Butter says

    December 16, 2013 at 7:04 am

    Yes yes yes yes yes! I was just thinking about the idea of eggnog cinnamon rolls yesterday! THANK YOU for making these into pancake form, there really isn’t anything better 😉

    Reply
  11. Jennifer @ Not Your Momma's Cookie says

    December 16, 2013 at 10:35 am

    Yes, please!

    Reply
  12. Jennie @themessybakerblog says

    December 16, 2013 at 12:26 pm

    Christmas morning breakfast is my favorite. These look fantastic. You are a recipe developing genius. Pinned.

    Reply
  13. Angie@Angie's Recipes says

    December 16, 2013 at 12:26 pm

    These look sinfully delicious!

    Reply
  14. Taylor @ FoodFaithFitness says

    December 16, 2013 at 12:37 pm

    I don’t even know what to do with my life anymore. It won’t be complete until I make these pancakes. Oh my gosh I can’t even think of what to type. I want all these in my face. Right now. Pinned!

    Reply
  15. Melanie @ Carmel Moments says

    December 16, 2013 at 12:59 pm

    Help! I’m thinking I’m dying and I’ve ended up in heaven. You are going to turn me into a pancake lover with these babies. Sweet!

    Reply
  16. Ali @ Inspiralized says

    December 16, 2013 at 1:23 pm

    not only is this recipe amazing – the food photography is brilliant! I’m loving it.

    Reply
  17. Julia says

    December 16, 2013 at 2:30 pm

    I want to get pancake whipped by these! Other than straight into my mouth, I can’t think of a better place to put eggnog than in a pancake. SO wise, so delicious!!

    Reply
  18. Lori @ RecipeGirl says

    December 16, 2013 at 2:58 pm

    You crazy kid- these look so evil and amazing. I want them right now!

    Reply
  19. Chung-Ah | Damn Delicious says

    December 16, 2013 at 4:46 pm

    Oh man oh man. You know I’m coming over for breakfast, right?!

    Reply
  20. sally @ sallys baking addiction says

    December 16, 2013 at 5:17 pm

    OMG. I’m not even the hugest fan of egg nog. But Ashley!! Can I come over for breakfast? Please? I’ll take the whole stack.

    Reply
  21. Pamela @ Brooklyn Farm Girl says

    December 16, 2013 at 8:37 pm

    Yes, please, I want one giant stack of these!

    Reply
  22. Erica says

    December 17, 2013 at 1:53 pm

    Oh my goodness! Those look delicious! I love that little swirl of icing on the top! SO CUTE! Thanks for sharing! I will whip these up soon! I am sure they will put me in the holiday spirit!

    Reply
  23. Natalie @ Tastes Lovely says

    December 17, 2013 at 4:00 pm

    Stop it! These sound perfect for Christmas morning!

    Reply
  24. Amy @ Elephant Eats says

    December 17, 2013 at 4:39 pm

    I read this title quickly and thought it said eggroll pancakes and I was a bit confused. But eggnog cinnamon roll pancakes sounds MUCH better. YUM!!

    Reply
  25. Consuelo @ Honey & Figs says

    December 17, 2013 at 9:33 pm

    I need these for Christmas breakfast, I REALLY do ; )

    Reply
  26. Laura @ Laura's Culinary Adventures says

    December 20, 2013 at 4:35 pm

    These pictures are making me drool! Yum!

    Reply
  27. Kattie says

    December 20, 2013 at 6:21 pm

    Great information. Lucky me I found your blog by chance (stumbleupon).

    I have book-marked it for later!

    Reply
  28. SHELLI says

    December 29, 2013 at 4:15 pm

    I love the way you put this together, I have two boy’s and I will try to make this for them .

    Reply

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Meet Ashley

meet ashleyHey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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INGREDIENTS:
4 ounces unsalted butter, room temp
3/4 cup granulated sugar
3 large egg whites, lightly beaten
1 teaspoon almond extract
1 & 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
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8 ounces unsalted butter, very soft
3 cups confectioners’ sugar
2 Tablespoons heavy cream
1 teaspoon almond extract
12 Stonewall Kitchen Bourbon Bada Bing Cherries 🍒
Crushed almonds, garnish
INSTRUCTIONS:
Preheat oven to 350 degrees (F). Line a muffin tin with paper liners.
In a large bowl beat butter and sugar w/ electric mixer until light and fluffy, about 2 minutes. On low speed, gradually add in the egg whites, and beat until combined, scraping the sides of the bowl as needed. Add in the almond extract.
In a small bowl combine the dry ingredients. Add the dry ingredients to the batter in thirds, alternating with the milk, beginning and ending with the flour. Mix until ingredients are just combined. Finally, fold in oil until just combined. Divide batter evenly among prepared liners and bake for 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Place pan on a cooling rack and cool for 5 minutes before transferring the cupcakes out of the pan and onto a cooling rack to cool completely. In the meantime, make the buttercream.
In a large bowl, using an electric mixer, beat the butter until smooth. On low speed, gradually add in the confectioners’ sugar. Add in the heavy cream & almond extract. Once all of the sugar has been absorbed, increase the speed to medium-high and beat for 2 minutes. Scrape frosting into a piping bag.
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