Eggnog Pancakes with Cranberry Compote

Fluffy and golden vegan pancakes spiked with eggnog, topped with a homemade cranberry compote and extra eggnog!

I may have a small obsession with pancakes… But I can’t help it, who can resist a tall stack of fluffy pancakes in the morning?! And these eggnog pancakes are all you need on a cold winter’s day when you crave a comforting warm breakfast with your reindeer pyjamas on.

Let’s start with the pancakes. It’s a simple pancake batter, made with creamy eggnog. The eggnog makes the pancakes so moist and delicious. Plus the spices in the eggnog add an amazing flavour to the recipe, it works so perfectly!

And what better than an extra delicious and gooey topping!? I simply love the combination of eggnog and cranberries, so I chose to top these pancakes with a fresh cranberry compote. The tartness of the cranberries, blended with the sweetness and spices of the eggnog pancakes make these pancakes the ultimate brekkie!

To finish the stacks, an extra sprinkle of cinnamon and nutmeg, and maybe… a drizzle of eggnog! Can it get any better!?! Maybe you can serve a glass of eggnog on the side…?!!

My vegan eggnog pancakes with cranberry compote feel like a traditional stack of pancakes, but with a seasonal twist I’m sure you are craving now. And they are truly a treat for breakfast!

These pancakes make a delightful Christmas breakfast or brunch that everybody will LOVE! There’s no better way than to enjoy these stacks while gathered around the Christmas tree. Happiness on a plate!


Feel free to tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Eggnog Pancakes with Cranberry Compote

vegan, soy free


Makes about 6 pancakes:


For the Eggnog Pancakes:

⅔ cup spelt flour

1 tsp baking powder

¼ tsp baking soda

Pinch of salt

⅓ cup vegan eggnog 

⅓ cup almond milk

1 tbsp maple syrup

2 tsp neutral oil

1 tsp lemon juice

For the Cranberry Compote:

1 cup fresh cranberries

⅓ cup water

⅓ cup maple syrup


Vegan eggnog





For the Eggnog Pancakes:

In a bowl mix spelt flour, salt, baking powder and baking soda.

Mix in the egg nog, almond milk, maple syrup, lemon juice and oil. The batter should be thick in consistency.

Heat a non-stick pan over medium heat and lightly grease with oil.

Scoop ¼ cup of batter into the pan. Bake the pancakes until many bubbles appear. Flip and bake for another minute or until golden.

Serve the pancakes with cranberry compote and extra eggnog. Sprinkle with nutmeg and cinnamon. Enjoy!

For the Cranberry Compote:

Add cranberries, maple syrup and water to a pan. Bring to a boil. Simmer for a about 10 minutes or until the berries start to plop and the compote starts to thicken.


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