Warm cinnamon, maple, and bourbon highlight these fluffy bite-sized pancakes—easy, delicious, ideal for breakfast or brunch.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 2 tablespoons pure maple syrup
11 - 2 tablespoons bourbon
12 - 1 teaspoon vanilla extract
→ Finishing
13 - 2 tablespoons melted butter, for brushing
14 - 1/4 cup granulated sugar
15 - 1 teaspoon ground cinnamon
16 - Maple syrup, for serving
# Directions:
01 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
02 - In a separate bowl, whisk whole milk, eggs, melted butter, pure maple syrup, bourbon, and vanilla extract until smooth and cohesive.
03 - Pour the wet mixture into the dry ingredients. Gently stir until just combined; a few small lumps in the batter are acceptable. Avoid overmixing.
04 - Preheat an aebleskiver pan or cake pop maker over medium heat. Lightly grease each cavity with melted butter to prevent sticking.
05 - Fill each cavity approximately three-quarters full with batter. Cook for 2 to 3 minutes until bubbles appear and edges start to set.
06 - Using a small fork or skewer, turn each ball to allow even browning. Continue cooking for another 2 to 3 minutes until golden and fully cooked through. Repeat with remaining batter, greasing as necessary.
07 - In a shallow bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Brush each pancake ball with melted butter, then roll in the cinnamon sugar mixture to thoroughly coat.
08 - Present warm, accompanied by maple syrup for dipping.
