Save to Pinterest Fluffy pumpkin pancakes infused with bourbon and maple syrup, stacked high and served with a luscious maple-bourbon glaze, make a decadent autumn-inspired breakfast or brunch treat for any occasion.
I discovered the magic of pumpkin pancakes one chilly October morning when I wanted a special breakfast for my family. The hint of bourbon and sweet maple syrup quickly made this their most-requested fall breakfast!
Ingredients
- Pancakes: 1 1/4 cups (160 g) all-purpose flour, 2 tbsp light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp salt, 1 cup (240 ml) buttermilk, 1/2 cup (120 g) canned pumpkin puree, 2 large eggs, 2 tbsp unsalted butter (melted), 2 tbsp bourbon, 1 tsp vanilla extract
- Maple Bourbon Glaze: 1/2 cup (120 ml) pure maple syrup, 2 tbsp unsalted butter, 1 tbsp bourbon, pinch of salt
- To Serve: Whipped cream (optional), toasted pecans or walnuts (optional), extra maple syrup
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, bourbon, and vanilla until smooth.
- Combine & Stir Batter:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined (a few lumps are fine).
- Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease. Scoop 1/4 cup batter per pancake onto the skillet, cook 2 to 3 minutes until bubbles form and edges are set. Flip, and cook another 1 to 2 minutes until golden. Repeat with remaining batter.
- Prepare Glaze:
- In a small saucepan, combine maple syrup, butter, bourbon, and a pinch of salt. Simmer over medium heat, stirring, until butter melts and glaze thickens slightly (about 2 to 3 minutes). Remove from heat.
- Serve:
- Stack pancakes on plates. Drizzle generously with glaze, add whipped cream and toasted nuts if desired. Serve immediately with extra maple syrup.
Save to Pinterest Our family loves celebrating slow Sunday mornings with these pancake stacks, and each bite brings back joyful autumn memories together.
Required Tools
Large mixing bowls, whisk, measuring cups and spoons, non-stick skillet or griddle, spatula, small saucepan.
Allergen Information
Contains: Wheat (gluten), eggs, dairy (buttermilk, butter), possible tree nuts (if using pecans or walnuts). Check all ingredient labels if you have allergies or intolerances.
Nutritional Information
Per serving: 355 calories, 11 g total fat, 54 g carbohydrates, 7 g protein.
Save to Pinterest Let each bite bring a burst of autumn flavor and warmth to your table. Make them for your next festive breakfast and watch smiles bloom.
Answers to Recipe Questions
- → Can I make these pancakes without bourbon?
Yes, simply omit the bourbon or replace it with additional vanilla extract for an alcohol-free alternative.
- → Is it possible to substitute pumpkin puree?
Sweet potato puree works well as a replacement for pumpkin, offering a similar texture and flavor profile.
- → How do I store leftovers?
Cool the pancakes, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven.
- → What toppings pair best with these stacks?
Try whipped cream, toasted pecans or walnuts, and extra maple syrup for added richness and crunch.
- → Are there any allergen considerations?
These pancakes contain wheat, dairy, and eggs. Optional nuts may also be present. Check all ingredient labels for allergies.
- → Can I freeze the pancakes?
Yes, layer cooled pancakes with parchment paper and freeze in a sealed bag for up to 2 months. Reheat as needed.