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Eggnog Pancakes with Maple Butter Rum Drizzle

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  • Prep 10 min
  • Total 20 min
  • Servings 14
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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!
By Betty Crocker Kitchens
Updated Nov 20, 2012
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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

Steps

  • 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.

Nutrition

Nutrition Facts are not available for this recipe
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