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.
Servings Prep Time
6 30minutes
Servings Prep Time
6 30minutes
  1. In a separate bowl mix together the milk, pumpkin milk, eggnog, pumpkin puree, egg, oil vinegar and butter pecan extract.
  2. Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Stir into the pumpkin mixture just until combined.
  3. 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.
  4. When the pancakes show bubbles popping on the surface, flip them over to brown the other side. Serve hot with maple syrup.
Recipe Notes
Nutrition Facts
Double Pumpkin Pancakes
Amount Per Serving
Calories 410 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 13mg 4%
Sodium 706mg 29%
Potassium 270mg 8%
Total Carbohydrates 76g 25%
Dietary Fiber 3g 12%
Sugars 16g
Protein 11g 22%
Vitamin A 42%
Vitamin C 3%
Calcium 20%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.