Save Fluffy pumpkin pancakes infused with bourbon and maple syrup, stacked high and served with a luscious maple-bourbon glaze: a decadent autumn-inspired breakfast or brunch treat.
I first made these on a crisp October morning for my family: the aroma from the kitchen drew everyone out of bed excited for brunch. Each bite tastes like autumn, and the glaze elevates these pancakes to something truly memorable.
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 flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, pumpkin puree, eggs, melted butter, bourbon, and vanilla until smooth.
- Stir Batter:
- Pour the wet ingredients into dry ingredients. Stir gently until just combined: do not overmix. A few lumps are fine.
- Preheat & Grease Skillet:
- Heat large non-stick skillet or griddle over medium. Lightly grease with butter or oil.
- Cook Pancakes:
- Scoop 1/4 cup batter per pancake onto skillet. Cook for 2 to 3 minutes, until bubbles form and edges set. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
- Maple Bourbon Glaze:
- In small saucepan, combine maple syrup, butter, bourbon, and a pinch of salt. Bring to simmer over medium heat, stirring occasionally, until butter melts and glaze thickens slightly: about 2 to 3 minutes. Remove from heat.
- Serve:
- Stack pancakes on plates. Drizzle with warm glaze. Top with whipped cream and toasted nuts if desired. Serve immediately with extra maple syrup.
Save This recipe quickly became a weekend favorite: my kids love helping stack the pancakes and pour on extra glaze. Sharing these pancakes has turned autumn brunch into a little family tradition.
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 topping with pecans or walnuts. Always check labels if you have allergies or intolerances.
Nutritional Information
Calories per serving: 355. Total Fat: 11 g. Carbohydrates: 54 g. Protein: 7 g.
Save These pumpkin pancake stacks bring warmth and comfort to any morning. Enjoy every syrupy bite with those you love.
Recipe FAQ
- → How do I achieve perfectly fluffy pancakes?
Combine wet and dry ingredients gently and avoid overmixing; slight lumps in the batter ensure tenderness.
- → Can I substitute pumpkin puree?
Yes, sweet potato puree works well and imparts a similar texture and flavor to the pancakes.
- → Is the bourbon flavor strong in these pancakes?
The bourbon adds a subtle warmth to both the pancakes and glaze, without overpowering the other flavors.
- → What can I use instead of bourbon?
Omit bourbon for an alcohol-free version, or replace it with a touch of vanilla extract for added depth.
- → Can these pancakes be made in advance?
Absolutely! Make batches ahead and reheat gently in a toaster or oven until warmed through and soft.
- → Which toppings go well with these pancakes?
Top with whipped cream, toasted pecans, walnuts, or simply extra warm maple syrup for extra indulgence.