Sourdough Eggnog Cinnamon Roll Pancakes

Prepare the pancake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.

In a separate large bowl, whisk together the eggnog, sourdough discard, eggs, vanilla, and melted butter until well combined.

Add the dry ingredients to the wet, and whisk until just combined. Let the batter sit for 10 minutes while you make the cinnamon swirl mixture.

Make the cinnamon swirl mixture. In a small bowl, mix together the softened butter, sugar, cinnamon, and 2 tbsp of the sourdough eggnog pancake batter. Transfer the mixture to a piping bag or small plastic sandwich baggie, and snip a small portion of the corner off.

Heat a large skillet or griddle over medium heat and grease with butter.

Use a 1/3 cup to pour the pancake batter on the skillet for each pancake. Using the piping bag full of the cinnamon mixture, starting at the middle, gently swirl the mixture into the pancake, pushing slightly into the batter. Cook for 3-4 mins, until bubbles appear on the surface.

Gently flip the pancake over and cook on the other side for another 2-3 mins, or until golden and cooked through. 

Repeat with remaining batter and cinnamon swirl mixture.

Plate and serve the pancakes warm with the butter snowman, a dusting of powdered sugar, and maple syrup if desired.

Enjoy!

*Instructions on how to make the butter snowman are on this blog post on my website at wellmadebykiley.com and also pinned in the comments section!