Bourbon Pumpkin Pancakes

On Sunday some friends came over for a low-key late brunch. I had no idea Seth had mad pancake skills when I married him. But he does. Bonus! They're one of his favorite things to make. Our brunch featured Seth's trademark pancakes, which we gave a facelift so that they'd feel post-Thanksgiving appropriate. Pumpkin? Check. Bourbon? Always check.

I sort of went all zombie on my pancakes as soon as they were in front of me, eating without thinking. Then I finished and was like "picture. duh." But a picture of a clean plate probably tells the story better than a full one would have.


Bourbon Pumpkin Pancakes
These pancakes are meant to be thin and light. (The better for eating more, I say!) Also, don't expect the pumpkin flavor to hit you upside the head. We didn't want to feel like we were eating pumpkin straight out of a can. They are great with other fall flavors like maple syrup or pumpkin butter.

3/4 cup milk
1 cup pumpkin puree (canned or home-roasted)
1 cup plain yogurt
3 Tbsp bourbon
4 Tbsp neutral oil (we used safflower)

2 eggs

1 cup whole wheat flour

1 cup white flour
1 tsp baking soda
1 tsp kosher salt
2 tsp baking powder

Combine all liquids in one bowl, beating eggs in with a fork. Sift all dry ingredients together in a large mixing bowl. Slowly add wet ingredients and stir together until combined. Heat a frying pan or griddle on low/medium heat and add a little oil to keep pancakes from sticking. Using a 1/3 cup measure, drop batter onto the hot pan and use the bottom of the measuring cup to quickly spread the batter out a little. Let it cook on one side until air bubbles start to form on the top. Flip and continue cooking until bottom is golden brown. Transfer to a plate and continue with the rest of the batter. Makes enough pancakes for 4-6 people.