Eggnog Pancakes with Cranberry Maple Syrup

These perfectly spiced and fluffy eggnog pancakes recipe is topped with a homemade cranberry maple syrup making this the best holiday breakfast ever!

Ingredients

For the Eggnog Pancakes:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs lightly beaten

2 cups eggnog

1/4 cup cooking oil

For the Maple Cranberry Syrup

2 cups fresh cranberries

1 cup pure maple syrup

2 tablespoons butter

Instructions

For the Pancakes

In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

For the Syrup

Bring maple syrup and 1 1/2 cups of cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 7 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/2 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Serve over pancakes