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!

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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

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Directions

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.