A Wintry Pancakes & PJs Party
There’s something magical and oh-so-cozy about watching the snow tumble down from the overcast sky while being snuggled up in warm PJs and a mug of rich, hot cocoa warming up your hands.
Now add a bunch of your closest friends, fluffy eggnog pancakes with boozy maple syrup and classic holiday music and you have yourself a seriously fun, memorable party!
I had the huge honor of teaming up with my sweet friend Rachel of Rachel’s Lookbook to throw one heck of a pancake & pajama party just in time for the holiday season! Oh, and did I mentioned there was a seriously yummy hot cocoa bar? Yep, we had a lot of fun!
The best thing about the holiday season is the endless options for adorable PJs. Now that I’m in Minnesota, some festive and very warm PJs were in order and Rachel helped me pick out the perfect ones for our event. My husband keeps making fun of me, but I haven’t wanted to take off my PJs since our party! They are so comfy and warm! Head over to her blog to see all of the pajamas and some of our fun holiday mugs – clearly, a necessity for a morning of great conversations and sipping on hot cocoa, am I right?
Can we talk about these pancakes for a second? I am obsessed! They are fluffy and filled with yummy eggnog. A little rum and cognac added to the maple syrup take these little guys up to the next level! Eating pancakes in your holiday PJs is pretty much the perfect life!
And a big huge thank you to Rachel for hosting this party! XOXOXO
Recipes for pancakes and hot cocoa bar are towards the end of the post – we’ve also included a few free printables! YAY!
Eggnog Pancakes with “Boozy” Maple Syrup
Fluffy eggnog pancakes, lightly seasoned with nutmeg and cinnamon and drizzled with rum and cognac maple syrup. The perfect wintry morning breakfast.
“Boozy” Maple Syrup
1/8 cup rum
1/8 cup cognac
1 cup maple syrup
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups eggnog
2 Tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp rum extract
Optional garnishes: whipped cream, sprinkles, berries
In a small sauce pan, bring rum and cognac to a boil. Reduce liquid by half. Add in maple syrup and simmer on medium-low for 5-8 minutes Remove from heat and keep warm.
In a medium sized bowl, whisk or sift together the flour, baking powder, salt, cinnamon and nutmeg.
In a separate, larger bowl, mix together eggnog, eggs, melted butter, vanilla and rum extracts until combined. In two portions, add flour mixture into eggnog mixture. Mix well in between each portion.
Heat a heavy bottom skillet or saute pan on medium heat, add 1 tsp butter or oil to pan (butter will burn faster than oil.) Add 1/3 cup batter to skillet, spreading into an even circle. Cook 2-3 minutes, just until top of pancake starts to look dull and slightly set. Flip pancake and cook 2-3 minutes more. Repeat with remaining batter, making sure to add oil and butter as pan become dry.
Serve pancakes with maple syrup. Can also garnish with a pat of butter, whipped cream, sprinkles and or berries.
“Boozy” Maple Syrup can be made 1-2 days ahead of time.
How to create the Hot Cocoa Bar
Hot Cocoa Bar
Flavored Hot Cocoa Stirrers
Dark, Milk, White chocolate bars – 1/2 pound chocolate per 6 stirrers
Silicone Cube Trays – I used this tray
Whipped Cream canister
Bring a small pot of water to a boil. Chop chocolate up into small pieces, place in a glass bowl large enough to sit on top of the pot, without touching the boiling water. Remove pot from heat and place bowl on top of pot. Allow chocolate to melt without stirring. Once chocolate is mostly melted (about 10-15 minutes) stir chocolate to finish melting. If chocolate doesn’t seem to be melting thoroughly, return pot to a very low heat. Chocolate can easily burn, so you never want it to be over a harsh heat.
Once chocolate is melted, add in 1 tsp extract, if using. Carefully pour into prepared silicon trays. (If adding flavors such as caramels, chopped peppermints, etc. to bottom of tray, add first). Insert Popsicle stick to center of each chocolate cube. May need some adjustment to keep straight as chocolate begins to harden. Garnish tops of chocolate stirrers with garnish
Allow chocolate to fully harden before removing from silicon trays. Store in a sealed container, in a dark, dry and cool place until ready to use.
Hot Cocoa Stirrer flavors (6 each)
- Dark Chocolate – 1/2 lb dark chocolate
- Spicy Aztec – 1/2 lb dark chocolate, ground cinnamon and cayenne pepper sprinkled on top
- Spiced Ginger – 1/2 lb dark chocolate, 1 candied ginger piece (per stirrer) slightly sticking out of top
- Peppermint – 1/2 lb milk chocolate, peppermint extract, chopped peppermint candies on top
- Salted Caramel – 1/2 lb milk chocolate, 2 caramels per stirrer (1 chopped up and sprinkled on bottom of trays 1 whole caramel sticking out of top), sea salt sprinkled on top
- Mocha – 1/2 lb white chocolate, instant espresso granules sprinkled on bottom of tray, chocolate covered espresso beans on top
- Lavender – 1/2 lb white chocolate, lavender extract, lavender sugar sparkles
Chocolate stirrers can be made 1-2 days in advance, but may start to marbleize as it sits.
Hot Cocoa Bar free printables
“Baby it’s cold outside” sign (standard photo sizes)
Hot Cocoa Bar menu signs
With love from my kitchen to yours,