The flavors of fall are upon us and these decadent Pumpkin Bourbon Pancakes are perfect for breakfast, lunch or dinner! An adult twist on a favored classic, you can choose to omit the bourbon if you’d like!
The trick to making perfect pancakes is in the cooking! Always follow the easy tips below and your pancakes will be soft, light and fluffy rather than tough and chewy . . .
You’ll Need:
2 cups Quick Mix (or Bisquick-style Mix)
1 cup Milk
2 eggs
1/2 cup Canned or Pureed Pumpkin (Not pumpkin Pie mix!)
1 tsp Pumpkin Pie Spice
Syrup:
1 c. Maple Syrup **Preferably REAL Maple Syrup
2 Tbs Butter, Melted
2 Tbs Bourbon Whiskey
Combine the quick mix, eggs, milk, pumpkin and pie spice together in a medium bowl just until mixed and completely incorporated. Try to avoid over-mixing as this makes the pancakes tough.
In a small saucepan combine syrup, butter and bourbon over medium heat until it starts to simmer. Shut off and transfer to a back burner.
To cook pancakes, heat a large skillet over medium high heat. Add a dollop of butter to the skillet to prevent sticking. Pour the pancake batter onto the skillet, for perfectly even pancakes every time, always pour in one spot. Wait until bubbles appear all over the pancake before flipping. Once the bubbles appear, flip the pancake. Never flip a pancake more than ONE time. Doing so makes the pancake tough and chewy.
Serve hot stacks of Pumpkin Pancakes with a generous drizzle of Bourbon Syrup!
**Omit the bourbon when serving to children
© Can Stock Photo Inc. / dolphy
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