My sister and her husband are in Disneyland this week so we have had a fun time with a few extra kiddos around our house. My nephews are adorable and always so fun to cook for. They love food, and it’s fun to cook for them because they’ll eat anything I make. Today for breakfast I wanted to make something special, and they requested my pumpkin pancakes. I looked in the fridge and realized I had some Pumpkin Eggnog I had bought that was on sale. Lightbulb moment…why not use eggnog in the place of buttermilk in my recipe? Well, let me just tell you. The result was dreamy! These pancakes are so moist, so soft, and so fluffy (seriously, they were about one inch thick), I think eggnog has a little magic to it, to make these pancakes so beautiful! I made a version of our butter syrup but used more of the pumpkin eggnog instead of the evaporated milk and the result was a creamy, sweet, spiced syrup that paired perfectly with these pancakes. My little nephew said, “Aunt Shannie, your syrup is way nummier than my Mom’s syrup!” That made it all worth it 😉 Hope you love these like we did!

TIP: double the batch and freeze the cooked pancakes for breakfasts later during the holiday season when life is crazy. These freezer awesome if you put pieces of parchmant paper in between them. Also, want more fall recipes? Make sure and download our Fall Ebook for tried-and-true recipes your family will love this time of year!

Pumpkin Egg Nog Pancakes
  1. 2 1/2 cup pumpkin eggnog
  2. 1 cup pumpkin puree
  3. 2 eggs
  4. 1/4 cup cooking oil
  5. 1/4 cup brown sugar
  6. 1 tsp. vanilla extract
  7. 1 tsp. baking soda
  8. 2 tsp. baking powder
  9. 3/4 tsp. salt
  10. 2-2 1/2 cups flour
Warm Cinnamon Syrup
  1. 1/2 stick butter
  2. 1/2 cup brown sugar
  3. 1/2 cup white sugar
  4. 1-1 1/4 cup pumpkin eggnog
  5. 1/2 tsp. cinnamon
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  1. For the pancakes, pour the eggnog into a large mixing bowl. Add the pumpkin puree to the eggnog and whisk together until smooth. Add the eggs, oil, brown sugar and vanilla and whisk again until combined. To the batter, add the baking soda, powder, salt and flour. Whisk until everything is incorporated. If the batter is too thin, add a little more flour, or if it is too thick, add a little more eggnog. Once the batter is combined, heat a flat griddle to cook the pancakes on. Spray the griddle with non-stick cooking spray. Place a 1/4-1/3 cup of the batter onto the griddle. Cook until the pancake begins to brown and the pancake starts to cook through. Flip the pancake and cook on the other side until the center is cooked and the pancakes are done. Remove the pancakes from the griddle and serve with the syrup.
  2. For the syrup, in a sauce pan, place the butter, sugars and cinnamon. Add about 1/4 cup of the eggnog to the mixture and bring the syrup to a low boil. Once the sugar begins to boil and the sugar dissolves, add the remaining eggnog and the cinnamon. Stir the syrup until the sugar is completely smooth and no longer has a crystal-like texture. Once syrup is done, pour over the warm pancakes to serve.
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