Pumpkin Pancakes with Bourbon Vanilla Maple Syrup

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Pumpkin Pancakes with Bourbon Vanilla Syrup

Only 1 more day until September and while not officially fall, there is no harm in getting a head start on fall baking. Although technically making pancakes is not baking, it still fills the house with the wonderful scents that baking does.

Pumpkin Pancakes with Bourbon Vanilla Syrup

There’s nothing I love better in the fall than baking with pumpkin and sweet potatoes and there’s perhaps no better fall breakfast than pumpkin pancakes, especially when topped with a bourbon vanilla maple syrup. The flavor of the pumpkin is boosted by cinnamon, ginger, allspice, and nutmeg. All those wonderful fall spices that smell so enticing.

Add a pat of butter on top and the flavor combination is out of this world. You’ll want it to be fall all year long.

Pumpkin Pancakes with Bourbon Vanilla Syrup

And if you just can’t get enough pumpkin, try one of these treats too: Pumpkin Spice Bread French Toast  Pumpkin Cake with Maple Frosting, Spicy Pumpkin Bread, Upside Down Pumpkin Pecan Muffins, or Pumpkin Spice Bars.

Pumpkin Pancakes with Bourbon Vanilla Syrup

Pumpkin Pancakes with Bourbon Vanilla Syrup

Pumpkin Pancakes with Bourbon Vanilla Maple Syrup

5 from 1 vote
Print Pin Rate
Course: Breakfast
Servings: 4


  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin
  • 1 egg, lightly beaten
  • 2 tablespoons Vegetable oil
  • 2 tablespoons white vinegar
  • 1 cup maple syrup
  • ¼ cup bourbon
  • 1 teaspoon vanilla extract


  • In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt. Whisk together.
  • In a medium bowl, whisk together milk, pumpkin, egg, vegetable oil, and vinegar.
  • Add flour mixture to pumpkin mixture and stir just until dry ingredients are incorporated into the wet.
  • Heat a lightly oiled griddle or large nonstick skillet over medium-high heat. For each pancake pour about ¼ of batter onto the griddle and cook until both sides are lightly browned..In a small saucepan, bring maple syrup and bourbon to a boil. Reduce heat to medium-low and simmer for 8-10 minutes. Add vanilla and serve warm.


Recipe Source: adapted from allrecipes.com

Pumpkin Pancakes with Bourbon Vanilla Maple Syrup

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27 thoughts on “Pumpkin Pancakes with Bourbon Vanilla Maple Syrup

  1. These were fantastic. I don’t know the why the recipe calls for vinegar and milk instead of just buttermilk. I sprinkled pecans on the pancakes as soon as I poured them on the griddle. They complemented the pumpkin and the bourbon syrup nicely. I will definitely be making them again soon.

    I was so inspired by the bourbon syrup that I just finished bottling two gallons of it for gifts. I make my own syrup, so I had plenty to spare, but it felt pretty wild using a whole 1.5 liters of bourbon and 2/3 cup of vanilla in one recipe!

  2. I’m making these pancakes next week for my ’27 weeks of American pancakes’ challenge. Though living in the Netherlands sometimes makemakes it difficult to find all the right ingredients. For example, canned pumpkin is non-existent over here…. what could I do to reclame this? Just cook some pumpkin and let it cool down?

    1. Yes, you can definitely use fresh pumpkin instead. Roast it and let it cool. Then you may want to put it either in a blender or food processor to make sure it is smooth. Hope you enjoy the pancakes!

  3. My roommate and I bought a cinnamon broom this week and now we’re making these in the morning! Can’t wait to see how they turn out!

  4. Made these this morning – huge hit! The hubby isn’t used to pumpkin dishes, especially sweet (poor Brit), so I’ve been introducing them to him. This will stay in my recipe files, thanks! 🙂

  5. I think we’re all ready to drool over some fall recipes, and these pancakes definitely fit the bill! Your pumpkin pancakes look heavenly! And that bourbon vanilla maple syrup, oh my heaven! My hubby would love these! Pinned!

    Hope you’re enjoying the holiday weekend!

  6. Yay for getting a head start on fall! I would have started back in July if it wouldn’t have made me get funny looks. I’m so over summer and summer foods and so ready for pumpkin and apples and spices (and pretty leaves and sweaters and crisp air!!!) These pancakes look like the PERFECT way to usher in the new season 😉

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