A Boozy Pancake Brunch
Sometimes you just need a little hair of the dog that bit ya, so I am sharing my famous buttered pecan pancakes for a boozy pancake brunch.
So you had a great time last night with family and friends, but now its holiday breakfast time, or what on earth are you going to make time? Why boozy buttered pecan pancakes of course! Just what the doctor ordered, a hair of the dog that bit you should make the world right again? Honestly my husband is just a breakfast fanatic with baked goods running a close second. So this particular post was like a little Christmas miracle for him. Yes Ron, there is a Santa Claus, and he left you some William Wolf Pecan Whiskey which is perfect for making some Maple Pecan Syrup, which I am pretty sure is one of Elf’s four food groups, lol.
Speaking of Elf I thought it would be super cute to put the boozy syrups in flasks along the buffet bar. Kind of like when he takes the flask of syrup out of his sleeve to go on the spaghetti, that scene always makes us giggle.This easy set up also allows your guest to choose a boozy or non boozy option for their breakfast, which is great especially if you are hosting families with kids. We offered 3 types of boozy syrups: a Maple Pecan Whiskey, Buttered Rum, and a Champagne Honey Sugar Glaze.
One of my tricks for cooking up really great and crispy pancakes is to use really hot coconut oil. Not only does coconut oil provide value health benefits for fried foods but it really adds a nice crispy layer to the fry on the pancake. I have several great boozy pancake recipes, where you add the liquor inside the batter, but I thought that might limit who can eat the pancakes. So, we stuck to a a basic selection of plain, banana, & buttered pecan.
One can not just survive on pancakes alone so we rounded out the the buffet with some fresh fruit, vegan sausage patties and chicken fries. Yes I said chicken fries, we find these are great for kids, and even for “the big kids” to dip in syrup too.
We also added a few fun topping for the pancakes, as additional options to your boozy pancake syrups too. Fresh nuts and dried fruits make great topping along with select candies or chocolate chips. You can also use local honey’s which are great for those with allergies, or homemade local jellies too.
- Maple Pecan Whiskey Pancakes
- Banana Buttered Rum Pancakes
- Hummingbird Syrup Pancakes
- Orange Mimosa Champagne Honey Glazed Pancakes
Maple Pecan Whiskey Syrup
- 1 cup maple syrup
- 2 tbsp unsalted butter
- 2 tbsp William Wolf Pecan Whiskey
Heat maple syrup with butter in a small saucepan at medium temp, stirring until butter melts.
Stir in William Wolf Pecan Whiskey, and serve immediately, or decant into a flask or thermos to keep warm.
We opted to picture the Maple Pecan Whiskey Pancakes since those are the ones Mr. Gainer really wanted to eat this morning. So his pancakes were the lucky ones used for the photoshoot. Which means they may have gotten a bit cold before he got to consume them, sorry. My personal favorite homemade syrup is my Hummingbird Syrup it reminds me of a southern style Hummingbird Cake pair this syrup with a little shaved coconut or pineapple on your pancakes and you have some amazing pancakes. To me this syrup lends itself to a nice bourbon like Crown Royal, but it is also good on its own so that is optional.
- 1 Banana mashed
- 1 cup Maple Syrup
- 2 tbsp Honey
- 1 1/2 tsp Madagascar Vanilla Extract
- 1 tbsp Cinnamon
- 3 tbsp Butter melted
- 1/4 cup Pecans crushed
- 3 tbsp Bourbon optional
Add all ingredients to a sauce pan and bring to light boil. Remove from heat and serve.
Also, don’t forget about the beverages as well. I mean who says you can’t offer more champagne in the morning by way of mimosas? However, I think our crowd will probably be more into the coffee and espresso’s after such a late evening waiting up for Santa Claus or Ringing in the New Year. Keep in mind if you have left over champagne from the New Year’s celebration’s this is perfect way to use it up in a Mimosa or the Champagne Honey Glaze for the pancakes.
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