Double Pumpkin Pancakes

Pancakes are usually my go-to for weekend breakfasts. The batter comes together quickly, usually with ingredients I already have on hand, and they are pretty quick to cook as well. It is easy to make a large batch that will both satisfy the appetites of the moments and, as leftovers, provide a quick-grab item for breakfast before school.

These particular pancakes were the fortuitous convergence of a weekend breakfast, post-holiday extra pumpkin puree, and the profusion of pumpkin products to be found in the last quarter of the year.

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.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: pancake, pumpkin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 pancake


  • bowls 1 medium, 1 large
  • whisk
  • measuring cups
  • measuring spoons
  • griddle (or frying pan)
  • spatula


  • 2 cup flour all-purpose
  • 3 tablespoon brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon ginger ground
  • 1/4 teaspoon nutmeg ground
  • 1/8 teaspoon cloves ground
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 3/4 cup pumpkin spice milk
  • 1/4 cup eggnog
  • 1 cup pumpkin puree
  • 1 egg large, room temperature
  • 2 tablespoon vegetable oil
  • 1/2 teaspoon butter pecan extract (substitute: vanilla extract)


  • In a large bowl whisk together the brown sugar, buttermilk, pumpkin milk, eggnog, pumpkin, egg, oil and butter pecan extract.
    3 tablespoon brown sugar, 2/3 cup buttermilk, 3/4 cup pumpkin spice milk, 1/4 cup eggnog, 1 cup pumpkin puree, 1 egg, 2 tablespoon vegetable oil, 1/2 teaspoon butter pecan extract
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir into the pumpkin mixture just until combined.
    2 cup flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/2 teaspoon salt
  • 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 are puffed and appear dry around the edges, flip them over to brown the other side.
  • Serve immediately with maple syrup and glazed pecans. (Or your favorite pumpkin and spice complementary toppings)


The eggnog and pumpkin spice milk are seasonal items, typically found only in the last 2 or 3 months of the year.  Even so, the pumpkin spice milk has been more difficult to find recently. However, I can usually find pumpkin eggnog. If you are not able to find the pumpkin spice milk, you can instead increase the milk to 1 1/4 cup and replace the pumpkin spice milk and eggnog with 1/2 cup pumpkin eggnog.
If you are making this recipe in an off season, you can replace both the eggnog and pumpkin spice milk with regular milk.  You may want to increase the spices a little bit to compensate for the spice that would have come from the pumpkin spice milk and pumpkin eggnog. This can be done to taste.
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