Eggnog Pancakes with Maple Butter Rum Drizzle

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!

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 14

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

  • 1 Melt 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.
  • 2 In 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).
  • 3 For 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.