# Components:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
09 - 1 cup buttermilk
10 - 1/2 cup canned pumpkin puree
11 - 2 large eggs
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons bourbon
14 - 1 teaspoon vanilla extract
→ Maple Bourbon Glaze
15 - 1/2 cup pure maple syrup
16 - 2 tablespoons unsalted butter
17 - 1 tablespoon bourbon
18 - Pinch of salt
→ Garnishes
19 - Whipped cream (optional)
20 - Toasted pecans or walnuts (optional)
21 - Extra maple syrup
# Directions:
01 - In a large mixing bowl, combine the flour, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk to distribute evenly.
02 - In a separate bowl, whisk the buttermilk, canned pumpkin puree, eggs, melted butter, bourbon, and vanilla extract until smooth.
03 - Add wet ingredients to the flour mixture. Stir gently, just until incorporated. The batter should remain slightly lumpy; avoid overmixing for best texture.
04 - Place a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil as needed.
05 - Pour 1/4 cup of batter per pancake onto the heated surface. Cook for 2–3 minutes, until bubbles form on top and edges are set. Flip pancakes and cook another 1–2 minutes, until golden and cooked through. Repeat with remaining batter.
06 - In a small saucepan over medium heat, combine the pure maple syrup, unsalted butter, bourbon, and a pinch of salt. Simmer, stirring until butter melts and mixture thickens slightly, about 2–3 minutes. Remove from heat.
07 - Stack pancakes on serving plates. Drizzle generously with warm maple bourbon glaze. Garnish with whipped cream, toasted pecans or walnuts if desired, and serve immediately with additional maple syrup.
