Sourdough Eggnog Cinnamon Roll Pancakes
These Sourdough Eggnog Cinnamon Roll Pancakes are the perfect holiday breakfast! Made with sourdough discard, these soft, fluffy, and tender pancakes feature a rich eggnog flavor and a caramelized cinnamon sugar swirl. Served with a charming butter snowman, a dusting of powdered sugar, and a drizzle of maple syrup, they’re as festive as they are delicious.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Ground nutmeg
Eggnog (sub: buttermilk or milk of choice)
Sourdough discard (sub: Greek yogurt)
Eggs
Vanilla extract
Salted butter
Granulated sugar
Cinnamon
Powdered sugar, for serving
Maple syrup, for serving
For the Butter Snowman (optional):
Butter, at room temperature
Chocolate chips, melted
Orange sprinkle
Why You’ll Love Sourdough Eggnog Cinnamon Roll Pancakes:
Soft and Fluffy Texture: These pancakes are light, tender, and melt-in-your-mouth delicious, making them perfect for a cozy breakfast or brunch.
Festive Eggnog Flavor: The rich, creamy eggnog flavor shines through in every bite, bringing holiday warmth to your breakfast table.
Unique Sourdough Twist: Made with sourdough discard, these pancakes have a subtle tang that balances the sweetness perfectly.
Caramelized Cinnamon Swirl: The gooey, caramelized cinnamon sugar swirl gives these pancakes the nostalgic taste of a cinnamon roll in pancake form.
Fun Butter Snowman Topping: The adorable butter snowman adds a festive and whimsical touch to your plate, delighting kids and adults alike.
Powdered Sugar and Maple Syrup Finish: A dusting of powdered sugar and a drizzle of maple syrup elevate these pancakes with a sweet and indulgent finish.
Holiday Breakfast Showstopper: These pancakes are perfect for Christmas morning, holiday brunches, or any festive gathering.
Creative Use of Sourdough Discard: A delicious way to reduce food waste while adding depth and flavor to your pancakes.
Quick and Easy to Make: Despite their gourmet appearance, these pancakes are simple to prepare, making them a stress-free holiday breakfast option.
Versatile and Customizable: Add whipped cream, chopped nuts, or extra eggnog syrup for a personalized touch to suit your preferences.
Tips for Making Sourdough Eggnog Cinnamon Roll Pancakes:
Use Fresh Sourdough Discard: Fresh sourdough discard gives the pancakes a subtle tang and helps with texture. Avoid discard that’s too old or overly sour.
Choose High-Quality Eggnog: Use a rich, creamy eggnog for the batter to ensure the pancakes have a strong, festive flavor.
Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined to keep the pancakes tender and fluffy. Overmixing can make them dense.
Prepare the Cinnamon Swirl Mixture First: Combine cinnamon, sugar, and melted butter before cooking the pancakes so it’s ready to swirl as you cook.
Pour Batter First, Then Swirl: Pour pancake batter onto the griddle, then quickly drizzle the cinnamon sugar mixture on top in a swirl pattern. Use a toothpick or knife to perfect the swirl.
Cook on Medium Heat: Use medium heat to allow the pancakes to cook through evenly without burning the cinnamon sugar swirl.
Grease the Pan Well: Use butter or a nonstick spray to prevent sticking, especially where the cinnamon sugar caramelizes.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a warm oven (about 200°F) while you finish the batch.
Make the Butter Snowman Ahead: Shape the butter snowman in advance and keep it chilled until ready to serve for a festive and whimsical touch.
Sift Powdered Sugar: For a professional finish, use a sifter or fine-mesh strainer to evenly dust powdered sugar over the pancakes.
Use Warm Maple Syrup: Heat the maple syrup slightly before drizzling it over the pancakes for an extra cozy feel.
Customize Your Toppings: Add whipped cream, chopped nuts, or a sprinkle of nutmeg for a personalized twist.
Test Your Griddle Temperature: Drop a small amount of batter onto the griddle to check if it sizzles gently. This ensures the griddle is at the perfect temperature.
Avoid Overcrowding the Pan: Cook a few pancakes at a time to make flipping easier and prevent them from running together.
Serve Immediately: These pancakes are best enjoyed warm with the cinnamon sugar swirl caramelized and gooey.
How to Store Sourdough Eggnog Cinnamon Roll Pancakes:
Refrigerate Short-Term: Store cooked pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
Freeze for Long-Term Storage: Lay cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper, and store for up to 2 months.
Reheat in the Oven: Warm refrigerated or frozen pancakes in a preheated oven at 350°F for about 10 minutes for a freshly made texture.
Microwave for Quick Reheating: Place a pancake on a microwave-safe plate, cover with a damp paper towel, and heat in 15–20 second intervals until warm.
Toast for a Crispy Finish: For slightly crisp edges, reheat pancakes in a toaster oven on a low setting.
Store Cinnamon Swirl Mixture Separately: If you have leftover batter, keep the cinnamon sugar swirl mixture in an airtight container in the fridge for up to 5 days. Stir before using.
Butter Snowman Storage: Prepare the butter snowman ahead and store it in the refrigerator in a covered container or plastic wrap to maintain its shape.
Reheat Syrup Separately: Warm the maple syrup separately before serving to drizzle over reheated pancakes.
Freeze Pancake Batter: If you don’t want to cook all the pancakes at once, freeze the batter in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and use immediately.
Avoid Storing with Toppings: Keep powdered sugar, maple syrup, and butter snowman toppings separate to maintain freshness and prevent sogginess during storage.
Label and Date Containers: When freezing, label the storage bags or containers with the date to ensure you use them while they’re still fresh.
Reheat Before Adding Toppings: Always reheat the pancakes first before adding powdered sugar, syrup, or butter snowman for the best presentation and taste.
FAQs:
Q: What makes these pancakes unique?
A: These pancakes combine the festive flavors of eggnog and cinnamon rolls with the subtle tang of sourdough discard, plus a caramelized cinnamon sugar swirl for an indulgent holiday breakfast.
Q: Can I use store-bought eggnog?
A: Yes, store-bought eggnog works perfectly. For extra richness, choose a full-fat version.
Q: What is sourdough discard, and why is it used in this recipe?
A: Sourdough discard is the portion of sourdough starter removed during feeding. It adds a subtle tang and depth of flavor to these pancakes while helping reduce food waste.
Q: Can I make the pancake batter ahead of time?
A: It’s best to use the batter immediately for the fluffiest pancakes. If needed, you can refrigerate the batter for up to 24 hours, but let it come to room temperature before cooking.
Q: Do I need to caramelize the cinnamon swirl separately?
A: No, the cinnamon sugar swirl caramelizes naturally as the pancakes cook, creating a gooey, delicious layer.
Q: How do I prevent the cinnamon swirl from burning?
A: Cook the pancakes on medium heat and avoid overcrowding the pan. Watch closely to ensure the sugar doesn’t burn before the pancakes are cooked through.
Q: How do I shape the butter snowman?
A: Use small pieces of butter to create the snowman’s body, stacking them carefully. Chill the assembled snowman until ready to serve to maintain its shape.
Q: How do I decorate the butter snowman?
A: Use melted chocolate to pipe the eyes, buttons, and hands onto parchment paper. Let them harden in the freezer before attaching them to the butter snowman. Add an orange sprinkle for the nose.
Q: Can I freeze leftover pancakes?
A: Yes! Lay the pancakes flat on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Reheat directly from frozen in the oven, microwave, or toaster oven.
Q: How do I store leftover cinnamon swirl mixture?
A: Place any leftover cinnamon swirl mixture in an airtight container in the refrigerator for up to 5 days. Stir before using again.
Q: Can I use regular pancake batter instead of sourdough discard?
A: Yes, but you’ll miss the unique tangy flavor that sourdough discard provides. Substitute with your favorite pancake batter for a similar texture.
Q: What toppings pair well with these pancakes?
A: In addition to the butter snowman, powdered sugar, and maple syrup, you can add whipped cream, chopped nuts, or a sprinkle of nutmeg for extra flavor.
Check out my other Christmas breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough eggnog cinnamon roll pancakes. Enjoy!
