Chocolate Eggnog Souffle Pancakes are a delightful twist on traditional pancakes, perfect for a festive brunch. These fluffy pancakes are infused with rich chocolate and eggnog, creating a unique and comforting holiday breakfast treat. Whether you’re hosting a holiday gathering or enjoying a cozy morning at home, this recipe is sure to impress your family and friends.
Why You’ll Love This Chocolate Eggnog Souffle Pancakes
There are countless reasons to adore these pancakes. First, they combine the rich flavors of chocolate and eggnog, making them a standout dish for the holidays. Second, their fluffy texture will melt in your mouth, giving you that comforting feeling we all crave during winter. Third, they are easy to prepare, requiring only a handful of ingredients. Additionally, they can be made ahead of time, allowing for stress-free holiday mornings. These pancakes are not only a fantastic breakfast option but also serve as a decadent dessert. Plus, they are vegetarian-friendly, making them a versatile choice for any gathering.
Ingredients for Chocolate Eggnog Souffle Pancakes
Gather these items:
- 1/2 cup cake flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup eggnog
- 2 tablespoons melted butter
- 4 large eggs, whites and yolks separated
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon nutmeg
- 1 cup fresh raspberries, optional
- maple syrup for serving
How to Make Chocolate Eggnog Souffle Pancakes Step-by-Step
- Step 1: Make the chocolate eggnog souffle pancake batter. Sift together the cake flour, cocoa powder, baking powder, and cinnamon in a large bowl. Add the eggnog, melted butter, egg yolks, and vanilla extract, whisking until well combined. Set aside.
- Step 2: In the bowl of a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar while the mixer is on. Increase the speed to medium and continue to beat the whites until stiff peaks form.
- Step 3: Add half of the whipped egg whites to the pancake batter, gently folding them in. Add the remaining egg whites and fold them in just until combined.
- Step 4: Heat a nonstick sauté pan over low heat. Spray the pan with cooking spray, wiping off the excess oil with a paper towel. Generously spray 3 3-inch biscuit cutters with cooking spray and place them on the pan. Fill the molds about halfway with the pancake batter. Add 1 tablespoon to the pan, making sure the water doesn’t get in the batter. Cover the pan and continue to cook for 4-5 minutes or until the pancakes have set.
- Step 5: Remove the lid and carefully flip over the pancakes with the molds still on. Cover the pan and cook for another 4-5 minutes or until the pancakes have fully set. Remove from heat and keep warm. Repeat with the remaining pancake batter, making sure to spray the molds with cooking spray each time.
- Step 6: Meanwhile, make the eggnog whipped cream. Whip the heavy cream with powdered sugar until medium peaks form. Slowly add the eggnog while the mixer is still on, whipping until stiff peaks form. Add the nutmeg, stirring to combine.
- Step 7: Serve the chocolate souffle pancakes warm with a dollop of eggnog whipped cream, fresh berries, and maple syrup.
Pro Tips for the Perfect Chocolate Eggnog Souffle Pancakes
Keep these in mind:
- Use fresh eggs for better texture.
- Adjust sugar based on your taste preference.
- Top with additional fruit if desired.
- For extra richness, consider adding chocolate chips to the batter.
- Ensure your pan is at the right temperature to avoid burning.
Best Ways to Serve Chocolate Eggnog Souffle Pancakes
For an elevated brunch experience, serve these pancakes alongside crispy bacon or sausage. They also pair wonderfully with fresh fruit like strawberries or blueberries. Consider drizzling with warm chocolate sauce or serving with a scoop of vanilla ice cream for a delightful dessert twist. These pancakes make a fantastic addition to any holiday brunch menu.
How to Store and Reheat Chocolate Eggnog Souffle Pancakes
If you have leftovers, store them in an airtight container in the refrigerator. To reheat, simply pop them in the microwave for about 20-30 seconds or warm them in a skillet over low heat. Enjoy these fluffy chocolate eggnog pancakes with chocolate again for a quick breakfast or dessert treat!
Frequently Asked Questions About Chocolate Eggnog Souffle Pancakes
What’s the secret to perfect Chocolate Eggnog Souffle Pancakes?
The secret lies in the technique of folding whipped egg whites into the batter. This step is crucial for achieving light and fluffy chocolate soufflé pancakes. The gentle folding helps to maintain the airiness of the egg whites, resulting in a moist and decadent pancake.
Can I make Chocolate Eggnog Souffle Pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to whip the egg whites fresh for the best texture before cooking. This makes it easy to whip up a cozy breakfast for your family or guests.
How do I avoid common mistakes with Chocolate Eggnog Souffle Pancakes?
One common mistake is overmixing the batter after folding in the egg whites. This can deflate the mixture and result in dense pancakes. Always fold gently and only until combined for the best results.
Variations of Chocolate Eggnog Souffle Pancakes You Can Try
Feel free to experiment with different flavors! You can add a splash of rum extract for a more authentic eggnog taste. Try incorporating spices like ginger or cloves for a festive twist. For a berry-infused version, fold in crushed raspberries or blueberries into the batter. These variations can enhance the flavor profile and make your pancakes even more delightful!
For more delicious recipes, check out Eggnog Pancakes or Fluffy Pancakes. If you’re looking for a sweet treat, try Strawberry Crunch Cheesecake or Banana Split Cake. You can also explore Gooey Cinnamon Cream Cheese Muffins for a delightful breakfast option.
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Chocolate Eggnog Souffle Pancakes: 5 Steps to Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful and fluffy chocolate soufflé pancakes infused with eggnog, perfect for a festive brunch.
Ingredients
- 1/2 cup cake flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup eggnog
- 2 tablespoons melted butter
- 4 large eggs, whites and yolks separated
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon nutmeg
- 1 cup fresh raspberries, optional
- maple syrup for serving
Instructions
- Make the chocolate eggnog souffle pancake batter. Sift together the cake flour, cocoa powder, baking powder, and cinnamon in a large bowl. Add the eggnog, melted butter, egg yolks, and vanilla extract, whisking until well combined. Set aside.
- In the bowl of a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar while the mixer is on. Increase the speed to medium and continue to beat the whites until stiff peaks form.
- Add half of the whipped egg whites to the pancake batter, gently folding them in. Add the remaining egg whites and fold them in just until combined.
- Heat a nonstick saute pan over low heat. Spray the pan with cooking spray, wiping off the excess oil with a paper towel. Generously spray 3 3-inch biscuit cutters with cooking spray and place them on the pan. Fill the molds about halfway with the pancake batter. Add 1 tablespoon to the pan, making sure the water doesn’t get in the batter. Cover the pan and continue to cook for 4-5 minutes or until the pancakes have set.
- Remove the lid and carefully flip over the pancakes with the molds still on. Cover the pan and cook for another 4-5 minutes or until the pancakes have fully set. Remove from heat and keep warm. Repeat with the remaining pancake batter, making sure to spray the molds with cooking spray each time.
- Meanwhile, make the eggnog whipped cream. Whip the heavy cream with powdered sugar until medium peaks form. Slowly add the eggnog while the mixer is still on, whipping until stiff peaks form. Add the nutmeg, stirring to combine.
- Serve the chocolate souffle pancakes warm with a dollop of eggnog whipped cream, fresh berries, and maple syrup.
Notes
- Use fresh eggs for better texture.
- Adjust sugar based on your taste preference.
- Top with additional fruit if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg