Go Back
–+ servings
pancakes stacked on a plate with syrup and pecans

FLUFFY PUMPKIN PANCAKES WITH BOURBON MAPLE SYRUP AND TOASTED PECANS

Elevate your morning ritual with these fluffy pancakes with pumpkin, toasted pecans and bourbon maple syrup. They're the perfect Fall treat and the very best addition to any breakfast or brunch spread.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 Pancakes

Ingredients

FOR THE PUMPKIN PANCAKES

  • 1 cup Whole Wheat Flour
  • ½ cup Oat Flour*
  • 1 tbsp Pumpkin Spice
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Pumpkin Purée NOT pumpkin pie filling
  • 1 cup low-fat Milk or a Milk Alternative (I used almond milk)
  • 2 tbsp Maple Syrup or Honey
  • 1 Egg
  • 1 tsp Vanilla Extract

FOR THE BOURBON MAPLE SYRUP

  • ½ cup Pure Maple Syrup
  • 1 tbsp Bourbon Whiskey
  • ¼ tsp Vanilla Extract

FOR THE TOASTED PECANS

  • ½ cup Pecans roughly chopped

Instructions

  • In a small skillet over medium heat, add the pecans. Cook, stirring occasionally, until nicely browned and toasted, about 5-10 minutes. Set aside until ready to use.
    pecans in a small cast iron skillet
  • Make the Bourbon Maple Syrup: In a small saucepan, combine the maple syrup and bourbon whiskey. Place the saucepan over low to medium heat and bring the mixture to a gentle simmer, stirring occassionally. Allow it to simmer for 5-7 minutes (keep occasionally stirring). This will help cook off some of the alcohol and infuse the syrup with the bourbon flavour. After simmering, remove the mixture from the heat and stir in the vanilla extract. Let it cool for a few minutes and it will thicken slightly as it cools. Set aside until ready to use.
    hand with a spatula stirring syrup in a pot on a burner
  • In a large mixing bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, pumpkin spice, and salt.
    flour in a bowl
  • In another bowl, mix the pumpkin purée, milk, maple syrup or honey, egg, and vanilla extract until well combined.
    orange batter in a bowl
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
    orange batter on top of flour in a bowl
  • Be careful not to overmix; a few lumps in the batter are OK.
    orange batter in a bowl
  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray, oil or butter. Pour about 1/4 cup portions of the batter onto the skillet for each pancake (working in batches so as not to overcrowd the pan).
    orange pancake cooking in a skillet
  • Cook until you see bubbles forming on the surface (about 2-3 minutes), then flip and cook the other side until they are golden brown and cooked through (an additional 1-2 minutes).
    pancake cooking in a cast iron skillet
  • Repeat until no batter remains. Serve immediately with the toasted pecans, a healthy drizzle of the bourbon infused maple syrup, and any other desired toppings (i.e. a pat of butter, fresh fruit, Greek yogurt).
    3 pancakes stacked on a plate with syrup and pecans

Notes

You can make your own oat flour by blending up some rolled oats.
If you're making a large batch, keep cooked pancakes warm in a low temperature oven (~200°F) on a baking sheet while you finish the rest.
Check out my easy guide for toasting pecans in two different ways!

Nutrition

Serving: 1Pancake | Calories: 309kcal | Carbohydrates: 51g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 363mg | Potassium: 384mg | Fiber: 5g | Sugar: 24g | Vitamin A: 6481IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 2mg
QR Code linking back to recipe