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)