• Cooking Time: 5 minutes
• Servings: 4-6
• Preparation Time: 10 minutes
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 3 cups eggnog
• 4 tablespoons unsalted butter, melted, plus more for griddle
• Optional Cranberry Sauce:
• 2 cups fresh cranberries
• 1 cup real maple syrup
• 1 cinnamon stick

1. Heat griddle on medium high. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
3. Optional Cranberry Sauce directions: Place all of the ingredients in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer for about 20 minutes, or until the berries are softened and the syrup is reduced. Add additional syrup if too thick. Serve warm.

I had some eggnog to use up and look what came of it! Top with optional Cranberry Syrup and enjoy these for your holiday brunch.