Maple Bourbon Pumpkin Pancakes with Spiced Pecans

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup pecans, roughly chopped
• 2 tablespoons maple syrup
• 2 tablespoons bourbon
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
• Flip pancakes and cook for another 2 minutes or until golden and cooked through.
• In a small pan, toast pecans over medium heat for 2-3 minutes until fragrant; toss with a splash of maple syrup and a pinch of cinnamon.
• For the syrup, gently warm maple syrup with bourbon in a small saucepan over low heat.
• Serve pancakes stacked, topped with spiced pecans, and drizzled generously with maple bourbon syrup.

Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
2. In another bowl, combine pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.