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Pumpkin Pancakes with Cinnamon-Bourbon Syrup
5 from 3 votes

Pumpkin Pancakes with Cinnamon-Bourbon Syrup

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

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

Ingredients

Pumpkin Spice Pancakes
  • 1 cup pumpkin pureed
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract pure
  • ¼ cup pure maple syrup
  • 2/3 cup almond milk unsweetened
  • 1 cup all-purpose flour gluten-free
  • 1/2 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • cloves Pinch ground
  • Pinch nutmeg optional
  • Pinch cardamom optional
Cinnamon Bourbon Syrup:
  • 2/3 cup pure maple syrup
  • 1/3 cup bourbon whiskey
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt to taste, sea salt

Instructions

Prepare the Pumpkin Pancakes:
    Cup of Yum
  1. Add all of the ingredients for the pancakes to a blender and blend just until combined.
  2. Heat a non-stick skillet over medium heat and add enough olive oil to lightly coat the surface.
  3. 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.
  4. Cook until the sides begin to set up, about 2 or 3 minutes.
  5. 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).
  6. Serve pancakes with chopped raw pecans and a drizzle of cinnamon-bourbon syrup (instructions below).
Prepare the Cinnamon-Bourbon Syrup:
  1. 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.

Notes

  • *I used canned pumpkin - you can also use fresh roasted pumpkin

Nutrition Information

Serving 1Pancake Calories 134kcal (7%) Carbohydrates 16g (5%) Protein 6g (12%) Fat 5g (8%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 10 Pancakes

Amount Per Serving

Calories 134

% Daily Value*

Serving 1Pancake
Calories 134kcal 7%
Carbohydrates 16g 5%
Protein 6g 12%
Fat 5g 8%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.