Maple Bourbon Pumpkin Spice Pancakes with Candied Pecans

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons bourbon
• 3 tablespoons maple syrup
• 1/4 cup chopped pecans
• 2 tablespoons butter (plus more for cooking)
• Stir in the chopped pecans to the batter.
• Heat a large skillet or griddle over medium heat and melt a small amount of butter.
• Pour 1/4 cup of batter for each pancake onto the skillet.
• Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
• Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
• Repeat with remaining batter, adding more butter to the skillet as needed.
• For candied pecans, melt 1 tablespoon butter in a small pan, add 1/4 cup chopped pecans and 1 tablespoon maple syrup, cook stirring constantly until sticky and glossy, about 2 minutes. Remove and cool slightly.
• Serve pancakes stacked, topped generously with candied pecans and a drizzle of maple syrup.

Instructions

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, combine pumpkin puree, buttermilk, eggs, bourbon, and maple syrup until smooth.