Description
Fluffy, spiced pancakes made with rich eggnog and pumpkin puree, perfect for cozy fall mornings or festive holiday brunches.
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 tablespoons light brown sugar
- 2 large eggs
- 1 cup eggnog
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Whipped cream, for topping (optional)
Instructions
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and brown sugar.
- In a separate bowl, whisk eggs, pumpkin puree, eggnog, vanilla extract, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Let the batter rest for 5–10 minutes to hydrate and fluff.
- Scoop about ¼ cup of batter onto the hot pan for each pancake. Spread gently if needed.
- Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden.
- Repeat with remaining batter, keeping cooked pancakes warm.
- Top with whipped cream, syrup, or pecans and serve warm.
Notes
- Do not overmix the batter — a few lumps are okay.
- Use room temperature ingredients for best results.
- Store leftovers in the fridge for 3 days or freeze up to 1 month.
- Reheat in toaster or oven for best texture.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 290
- Sugar: 10g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin pancakes, eggnog pancakes, fall breakfast, holiday brunch, spiced pancakes