December 19, 2013

Banana Eggnog Pancakes

by IsaChandra

Makes 8 pancakes

Banana Eggnog Pancakes

You are going to want these pancakes around this time of year the same way you are going to want vintage candy cane lights and indie-rock Xmas playlists and to watch Love, Actually over and over again. Basically, you won’t be able to live without them from now until January 1st. After that, put them away, let their powers recharge, and do it again next year!

Since vegan eggnogs vary from brand to brand, your results may vary, but I can’t see anything going drastically wrong from using a brand other than the one I used (which was So Delicious Coconut Eggnog, btw.) Some are thinner than others, some are spicier, but you always have to play with pancake batter a little anyway, adding a tablespoon of extra flour or a splash of extra liquid. So I say don’t sweat it.

I’ve also included a little extra nutmeg just to drive home the point…these are eggnog pancakes! If there still isn’t enough of that woodsy perfume then definitely shave a little bit more nutmeg over the top of your stack because YUM. The best way to shave whole nutmeg is to use a microplane grater. And then it gets super pretty, too, because you can see all the lovely grain contained within the seed. Oh, and the scent isn’t too shabby either. A little coconut oil over the top (instead of butter or whatever) tastes totally delish, too.

Serve these for Christmas morning or New Years brunch or tonight for the heck of it. Enjoy, and happy holidays everyone!

Recipe Notes

~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed.

~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.

~Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once.

~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic canola oil works perfectly for this.

~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.

~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking.

~ Once you drop the pancake in, refrain from futzing with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own.

2 very ripe medium bananas
1 1/4 cups eggnog
2 tablespoons organic canola oil (or other light tasting oil)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract

1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon fresh grated nutmeg (plus extra for sprinkling)
1/4 teaspoon salt

To serve: Banana slices, cranberries, pure maple syrup

In a medium mixing bowl, mash bananas (using a strong fork or a potato masher or an avocado masher) until they are almost pureed. Add eggnog, canola oil, vinegar and vanilla extract and set aside.

In a separate large mixing bowl, sift together the flour, baking powder, nutmeg and salt. Make a well in the center.

Pour the banana mixture into the center of the dry ingredients. Add the oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about 3/4 of an inch thick, and golden brown.

Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Serve with sliced bananas, cranberries and maple syrup.

  • December 19, 2013 at 8:57 pm: Vicky

    I didn’t even.know you could get vegan eggnog… Not sure about the UK. I guess soy milk and vanilla and spice could sub?? Cus I have some very ripe bananas and this looks yummy!

  • December 19, 2013 at 9:06 pm: Dee

    These look amazing! Think they’d work with gluten-free flour?

  • December 19, 2013 at 9:57 pm: LiziBeth

    they look awesome!! would there be anything the banana could be substituted for? i wouldn’t be able to have my christmas dinner otherwise!

  • December 19, 2013 at 10:09 pm: Rebecka

    Wow, what a clever recipe! Looks really really yummy, will make it for christmas morning!
    But sadly, I don’t think I can buy eggnog here in Sweden, is it possible to use your recipe for eggnog? The one with avocado?

  • December 19, 2013 at 10:20 pm: Jessica

    Totally making these for my family Christmas morning! Thanks, Isa!

  • December 20, 2013 at 12:37 am: Susan

    I’m totally excited about this recipe. I love your eggnog recipe for holidays and I want to make it as soon as possible for this.

  • December 20, 2013 at 12:45 am: Suzi

    I wish commercial vegan egg nog was available in Oz. Maybe I should make my own, because these sound fabulous!
    As a kid my mum would make us for dinner sometimes something she called an “egg flip”, it was basically an egg milkshake. Raw in milk, whiz it on the milkshake maker. The drink itself was startling, but the nutmeg on top! I always ate the nutmeg off the top and then told my mum she’d forgotten to put any on. Nutmeg how I love thee!

  • December 20, 2013 at 2:01 am: Kris

    I like the idea of eggnog much better than I like eggnog (or maybe I’ll like the So Delicious brand better). The carton I buy every year often goes to waste. I don’t have that problem with pancakes!

  • December 20, 2013 at 3:40 am: jac

    CALIFIA NOG IS WHERE IT’S AT Y’ALL! seriously it’s the only one that actually tastes like eggnog. the rest just taste like spiced sugar syrup!

  • December 20, 2013 at 11:45 am: Leslie

    0mg, i love “Love Actually” too!! best christmas movie ever! these pancakes look sooooo fluffy and yummy! thanks for the recipe! xo

  • December 20, 2013 at 1:40 pm: WendyM

    I made them last night and my husband and 18 month twins ate them this morning! The kiddos couldn’t get enough! :) They took me much longer than 4 min a side to get brown though. I’m assuming this was because I don’t have a griddle or cast iron pan and had to use a couple of nonstick frying pans. (Hopefully Santa remedies this situation next week!)

  • December 20, 2013 at 5:02 pm: kspar66

    awesome, isa!!! so stoked about these! i can’t wait to whip these up for xmas and share IDI recipes with my fam.
    happy new year to you and yours!

  • December 21, 2013 at 2:47 am: Lisa

    Would Dr. Bronners coconut oil work here??

  • December 21, 2013 at 3:06 pm: Jamie

    Reheat pancakes? Do you really think there’s going to be anything to reheat after taking a bite of these mind-alteringly delicious pancakes? Best pancakes ever! Thank you!

  • December 21, 2013 at 6:14 pm: Lisa

    Just made these with coconut oil! Perfect. My kid says they are the best pancakes ever:))

  • December 22, 2013 at 4:08 am: Birgit

    Genius! I am going to find a nog recipe so we can have these year-round! Thank you, as always

  • December 23, 2013 at 1:31 am: Katherine

    Hey! Can I make these using your matryoshka eggnog recipe? I don’t think we can get commercially made vegan eggnog here in Australia =(

  • December 23, 2013 at 3:40 pm: Anne

    Just made these. Seriously the best pancakes I have ever had.

  • December 24, 2013 at 1:14 am: Randi

    Oh man, yum!

  • December 24, 2013 at 7:47 pm: KellyC

    Loved these! We had them this morning for Christmas Eve breakfast with homemade cranberry maple syrup.

  • December 26, 2013 at 10:50 pm: helon

    I’ve seen so many of these vegan pancake recipes lately…I’m gonna save these for a rainy day I happen to wake up early. A bit of a conundrum waking up on a rain day, I know.

    Helon @

  • December 29, 2013 at 12:02 am: Maddie

    YUM. I ran out for a carton of nog on Christmas eve to have these ready for Christmas day. I don’t like drinking nog straight, but this stuff was AMAZING! So delicious and Christmas-y.

  • December 30, 2013 at 12:02 pm: Tiana Gustafson

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at As Arnold says “I’ll be back” :) Thanks again!

  • December 31, 2013 at 4:51 am: Jackie @ Vegan Yack Attack!

    Dude.. what?! Now I’m so mad that I didn’t buy more than one bottle of vegan nog, before Xmas!! These look tremendous!

  • December 31, 2013 at 5:23 am: J'aime

    I tried these with whole wheat flour and they came out delicious! :)

  • January 3, 2014 at 4:30 pm: Lily

    Do you think I could make these in my waffle iron? The look delicious but I have a terrible track record for ruining pancakes.

  • January 4, 2014 at 10:23 pm: MamaJ

    Mine came out rubbery. Tasty but rubbery. I always thought one should use a little baking soda along with baking powder when a recipe has an acidic component like lemon juice. Any thoughts anyone?

  • January 6, 2014 at 7:00 am: Labanca

    Have already tried this but with different recipe… Would like to try with your recepies and get back to you for any queries… Thanks

  • January 6, 2014 at 2:17 pm: JennO

    Wanted to say how much I am enjoying Isa Does it! Asked for and received for Christmas. So happy it has the look of your blog…lots of great pictures that have me drooling and trying some fabulous recipes. Thank-you! On the flip side…pun intended…not a fan of these pancakes. I wanted to love them…but sadly, they were dough-y…even after extended frying…a real miss for me. Maybe the flour needs to be increased…something isn’t quite right. Trying to give honest feedback in a friendly, I will always be a fan, kinda way! Keep ‘em coming.

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  • January 12, 2014 at 11:38 pm: Betsy

    I finally had a very ripe banana lying around and made this for dinner! Yum! I halved it since I was cooking for one, and used soy milk instead of eggnog. For the flour I used 1/4 c ap, almost 1/4 c whole wheat, and a bit of ground flaxseed. Oh, and I added a few walnuts. I used coconut oil instead of canola and loved it. I will certainly make these again.

  • January 13, 2014 at 8:57 am: Tim

    I have never heard of Eggnog Pancakes before but I want to give it a go…

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