Peach Pancakes with Bourbon Maple Syrup

Homemade Bourbon Maple Syrup makes a boring stack of pancakes a spectacular meal. Make some today and celebrate!

We never need an excuse to make pancakes. But with National Pancake Day fast approaching, we couldn’t resist making an extra special, boozy kind of stack to celebrate. These Peach Bourbon Pancakes are everything a decadent celebratory meal should be, punctuated with bacon and a splash of bourbon. 

Ingredients:

For the Pancakes:

• 1 ½ C flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 ¼ C milk
• 1 egg
• 4 tablespoon melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

For the Syrup:

• 1 C sugar
• ½ C brown sugar
• ¼ C honey
• ¾ C water
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract
• ½ C diced peaches
• 2 ounces Four Roses Bourbon
• ¼ C chopped bacon

Making your own syrup is an easy way to elevate a simple stack of pancakes. Keith used Four Roses Bourbon, some juicy local peaches, bacon, and maple extract to create a one of a kind, unbelievable topping for our cozy fall breakfast stack. It’s a grown up brunch that is truly delicious.

How to make Peach Pancakes:

1. Sift together the dry ingredients into a large bowl.
2. In a separate bowl, combine the liquid ingredients and along with the melted butter.
3. Add the wet mixture to the dry and mix gently until wet. Do not over mix.
4. Heat skillet on stove over medium high heat and spray with cooking spray.
5. Drop batter by ¼ C amounts and allow to cook until edges rise up and pancake bubbles (about 1 minute).
6. Flip with a spatula and cook on other side for 1 minute.
7. Repeat until batter is gone.
8. Serve with butter and peach syrup and then garnish with chopped bacon.

To make the Bourbon Maple Syrup:

1. Combine the sugars, water and honey in a medium sauce pan and bring to a boil over medium heat.
2. Turn heat to medium low and simmer for 5-10 minutes stirring frequently.
3. Remove from the heat and let stand for 10 minutes and then add extracts and stir.
4. Add chopped peaches and bourbon and serve over pancakes.

More Brunch Recipes:

• Savory Roasted Grape Dutch Baby
• French Toast with Blood Orange Butter
• Mixed Mushroom Toasts

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