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Eggnog Pancakes with Maple Butter Rum Drizzle
Eggnog Pancakes with Maple Butter Rum Drizzle
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Prep Time:
10 minutes
Total Time:
20 minutes
Indulge in fluffy eggnog pancakes made with Bisquick®, topped with buttery rum-infused maple syrup. Perfect treat for eggnog lovers!
Ingredients:
  • 1/4 cup butter
  • 1/2 cup real maple syrup
  • 1/3 cup whipping cream
  • 2 tablespoons rum or 1/2 teaspoon rum extract
  • 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
Instructions:
  • In a 2-quart saucepan, melt butter over medium heat. Mix in the remaining Maple Butter Rum Drizzle ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer for 2 minutes, stirring frequently. Remove from heat, cover, and keep warm.
  • Combine all ingredients in a large bowl using a wire whisk until thoroughly blended. Preheat a griddle to 375°F or a 12-inch skillet over medium-high heat. To test the griddle, sprinkle a few drops of water, and if bubbles jump around, it's ready. Grease with vegetable oil or cooking spray before heating.
  • Pour a generous amount of batter onto the hot griddle for each pancake. Let them cook until bubbles form on the top and the edges look dry, about 2 to 3 minutes. Flip the pancakes and cook the other side until it turns a light golden brown. Serve the pancakes with Maple Butter Rum Drizzle and a sprinkle of nutmeg.

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