# What you need:
→ Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon salt
09 - 1 cup buttermilk
10 - 1/2 cup canned pumpkin puree
11 - 2 large eggs
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons bourbon
14 - 1 teaspoon vanilla extract
→ Maple Bourbon Glaze
15 - 1/2 cup pure maple syrup
16 - 2 tablespoons unsalted butter
17 - 1 tablespoon bourbon
18 - Pinch of salt
→ To Serve
19 - Whipped cream (optional)
20 - Toasted pecans or walnuts (optional)
21 - Additional maple syrup
# How to Make It:
01 - In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well blended.
02 - In another bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, bourbon, and vanilla extract until smooth and thoroughly combined.
03 - Add the wet mixture to the dry ingredients. Stir gently to combine, ensuring a few small lumps remain; do not overmix.
04 - Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook for 2 to 3 minutes, until bubbles appear and edges begin to set. Flip and cook an additional 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
06 - In a small saucepan, combine maple syrup, butter, bourbon, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally, until the butter is melted and the glaze slightly thickens, about 2 to 3 minutes. Remove from heat.
07 - Stack pancakes on serving plates. Drizzle generously with the warm maple bourbon glaze. Top with whipped cream and toasted nuts if desired. Serve immediately with extra maple syrup as preferred.
