Maple Bourbon-Spiced Pumpkin Pancakes with Candied Pecans

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons maple syrup
• 2 tablespoons bourbon
• 2 tablespoons melted butter
• 1/2 cup candied pecans, roughly chopped
• Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
• Pour 1/4 cup batter for each pancake onto the skillet.
• Sprinkle a few chopped candied pecans onto each pancake while the batter is still wet.
• Cook pancakes for 2-3 minutes or until bubbles appear on the surface and edges are set.
• Flip and cook for an additional 2 minutes until golden and cooked through.
• Serve warm with extra maple syrup and candied pecans on top if desired.

Instructions

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