Gluten-free Pancakes with Southern Eggnog Syrup

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten-free
Meal type Breakfast
Spice up your gluten-free pancakes with a drizzle of Kentucky Bourbon Eggnog Syrup. A sweet and perfect bite for a Christmas morning gathering.



  • 1 cup Rice Flour (ultra-fine)
  • 1/2 cup Potato Starch
  • 1/4 cup Tapioca Starch
  • 2 tablespoons Sweet Rice Flour
  • 2 tablespoons Butter (melted)
  • 1 Large Egg
  • 1 cup Milk (whole)
  • 1/2 cup Eggnog (regular, non-alchoholic)
  • 1/4 teaspoon Nutmeg (fresh)
  • 2 teaspoons Baking Powder


  • 1 cup Maple Syrup (100% pure)
  • 2 tablespoons Butter
  • 1/4 cup Eggnog (Evan Williams Kentucky Bourbon Eggnog)


Step 1
In a large mixing bowl add rice flour, potato starch, tapioca starch, sweet rice flour, and baking soda. Blend until fully incorporated.
Step 2
In a separate small bowl combine melted butter, egg, milk, and eggnog. Stir until fully blended then add to flour mixture. Beat over medium speed for 3 minutes.
Step 3
Heat griddle on HI heat and coat griddle with a small amount of oil. Uniformly place batter on griddle forming small circles. cook until bubble slightly form then flip. Stack pancakes on top of each other and serve hot.
Step 4
In a small saucepan add pure maple syrup, butter and Evan William's Kentucky Bourbon Eggnog. Heat to just before boiling. Remove from heat and serve over hot pancakes.