Maple Bourbon Pumpkin Pancakes with Candied Pecan Butter

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 4 tbsp unsalted butter, melted
• 1/2 cup candied pecans, finely chopped
• Candied Pecan Butter:
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped candied pecans
• 1 tbsp maple syrup
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
• Flip pancakes and cook the other side until golden brown, about 2 minutes.
• Prepare the candied pecan butter by mixing softened butter, chopped candied pecans, and maple syrup until creamy.
• Serve pancakes stacked, topped with a dollop of candied pecan butter and an extra drizzle of maple bourbon syrup if desired.

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, combine pumpkin puree, buttermilk, eggs, maple syrup, bourbon, and melted butter until smooth.