Pumpkin Pancakes with Cinnamon-Bourbon Syrup

Name: Pumpkin Pancakes with Cinnamon-Bourbon Syrup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 Pancakes
Ingredients: 1 cup pureed pumpkin*; 1 egg; 1 teaspoon pure vanilla extract; ¼ cup pure maple syrup; 2/3 cup unsweetened almond milk; 1 cup gluten-free all-purpose flour; 1/2 teaspoon baking powder; ¼ teaspoon kosher salt; 1-1/2 teaspoons ground cinnamon; cloves Pinch ground; Pinch nutmeg and/or cardamom; 2/3 cup pure maple syrup; 1/3 cup bourbon whiskey; ½ teaspoon ground cinnamon; 1/8 teaspoon sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10 Pancakes
Calories
134 kcal
Course
Breakfast
Cuisine
American

Pumpkin Pancakes with Cinnamon-Bourbon Syrup

Tyler Espinosa

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Pumpkin Pancakes with Cinnamon-Bourbon Syrup is a fall inspired breakfast that has a fancy vibe yet is so easy to prepare!

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Ingredients

Servings

Pumpkin Spice Pancakes

1 cup pureed pumpkin*
1 egg lightly beaten
1 teaspoon pure vanilla extract
¼ cup pure maple syrup
2/3 cup unsweetened almond milk
1 cup gluten-free all-purpose flour
1/2 teaspoon baking powder
¼ teaspoon kosher salt
1-1/2 teaspoons ground cinnamon
cloves Pinch ground
Pinch nutmeg and/or cardamom optional

Cinnamon Bourbon Syrup:

2/3 cup pure maple syrup
1/3 cup bourbon whiskey
½ teaspoon ground cinnamon
1/8 teaspoon sea salt to taste

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Instructions

Prepare the Pumpkin Pancakes:

Add all of the ingredients for the pancakes to a blender and blend just until combined.
Heat a non-stick skillet over medium heat and add enough olive oil to lightly coat the surface.
Measure a heaping 1/8 cup of batter and pour it in the hot skillet. Note: the batter should be thick, so you will need to spread it around to create a circular pancake.
Cook until the sides begin to set up, about 2 or 3 minutes.
Carefully flip pancake to the other side and continue cooking until pancake feels firm when poked and is cooked through, about another 1-½ to 2 minutes. Repeat for remaining batter (Note: I cook 3 small pancakes at a time on a 10-inch skillet).
Serve pancakes with chopped raw pecans and a drizzle of cinnamon-bourbon syrup (instructions below).

Prepare the Cinnamon-Bourbon Syrup:

While you’re cooking the pancakes, prepare the syrup by combining all of the ingredients in a small saucepan or skillet. Heat all ingredients over medium-high and bring to a full boil. Cook at a boil for 2 minutes. Remove from heat and transfer to a jar or small pitcher and set aside until ready to use.