Every year after my holiday baking I find myself with left over pumpkin puree. This recipe is a wonderful way to use a little of it up and it makes a perfect fall breakfast or brunch.
Double Pumpkin Pancakes
Double Pumpkin Pancakes

Double Pumpkin Pancakes

Every year after my holiday baking I find myself with left over pumpkin puree. This recipe is a wonderful way to use a little of it up and it makes a perfect fall breakfast or brunch.
Print Pin
Course: Breakfast, Pancakes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 410kcal

Ingredients

  • 2 cups all-purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup pumpkin spice milk
  • 1/4 cup eggnog
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 1/2 tsp butter pecan extract

Instructions

  • In a separate bowl mix together the milk, pumpkin milk, eggnog, pumpkin puree, egg, oil vinegar and butter pecan extract.
  • Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir into the pumpkin mixture just until combined.
  • Heat a lightly buttered griddle or frying pan over medium high heat. Pour (or scoop) the batter onto the griddle - use 1/4 cup batter for each pancake.
  • When the pancakes show bubbles popping on the surface, flip them over to brown the other side. Serve hot with maple syrup.

Notes

Nutrition

Calories: 410kcal | Carbohydrates: 76g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 706mg | Potassium: 270mg | Fiber: 3g | Sugar: 16g