Maple Bourbon-Spiced Pumpkin Pancakes with Pecan Butter

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1 1/4 cups buttermilk
• 2 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 cup melted butter
• Pecan Butter:
• 4 tablespoons unsalted butter, softened
• 1/4 cup toasted pecans, finely chopped
• 1 tablespoon maple syrup
• Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
• Pour 1/4 cup batter per pancake onto the griddle and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
• Flip pancakes and cook for another 2 minutes or until golden and cooked through.
• Meanwhile, prepare the pecan butter by combining softened butter, chopped pecans, and maple syrup in a small bowl.
• Serve pancakes warm topped with a dollop of pecan butter and a drizzle of maple syrup, if desired.

Instructions

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