oatmeal pecan pancakes with apple bourbon butter

oatmeal title

Is there anything that screams “weekend” more than pancakes?

Probably not.

My Saturdays are consumed with farmer’s market activities and baking, for the most part.

My Sundays, in contrast, are reserved for (a) pajamas, (b) coffee, and (c) brunch.

At yesterday’s Four Seasons Market in Richardson, I happened to cross paths with my buddy James with Spaulding’s Specialty Spices where I got my hands on some new items to play with for upcoming posts.

James is an urban farmer who grows many of his spices in his organic backyard. I just love that his spices don’t contain anything that other commercial spice blends contain (like silicone or MSG).

tablespoon holiday sugar

In today’s recipe, Oatmeal Pecan Pancakes, I put his Holiday Sugar to good use.¬†This sugar is a blend of cinnamon, nutmeg, fenugreek, and cloves, amongst others. I highly encourage you to order a jar from him – it’s good stuff. I wrote this recipe using his Holiday Sugar, but I’ve also provided info on substitutions in case you need to make these pancakes before your jar of Sugar arrives. ūüėČ

You can find information on ordering his spices here.


The pancakes themselves are hearty due to the addition of quick oats and finely minced pecans. I haven’t tested them with Old Fashioned Oats, but I imagine they’d work just fine. The recipe call to let the batter rest for five minutes, I’d let it rest a few minutes longer to allow for the larger grains of Old Fashioned Oats to soften.

Just a note – these pancakes are not super sweet in themselves – they’re meant to be slathered with butter, Apple Bourbon Butter, and maybe even maple syrup.

For the Apple Bourbon Butter, please see this post.

Oatmeal Pecan Pancakes

  • Servings: 4
  • Difficulty: easy
  • Print


2 cups whole wheat pastry flour

5 T. sugar

2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. ginger

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 3/4 cups buttermilk

2 eggs

4 T. melted butter

1 tsp. pure vanilla extract

*Substitution – replace 5 T. sugar with an equal amount¬†of Spaulding’s Specialty Spices Holiday Sugar, and reduce the additional spices to 1/2 tsp. cinnamon only.


1. In a large bowl, use a whisk to combine the flour, sugar, spices, baking powder, baking soda, and salt.

2. In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.

3. Add buttermilk mixture to dry ingredients and stir just until ingredients are incorporated.

4. Allow batter to rest 5 minutes.

5. Use a 1/3 cup dry measuring cup to pour butter onto a¬†lightly greased griddle. Cook approximately 2 ‚Äď 3 minutes per side.

5. Slather on your butter and Apple Bourbon Apple Butter.

***You can keep cooked pancakes warm while you finish your batch by setting your oven to 200 degrees and then shutting oven off. Put cooked pancakes on a cookie sheet and they’ll stay warm while you finish cooking the remaining pancakes.



Stovetop Apple Bourbon Butter

stovetop apple butter title

The Apple Bourbon Butter is cooked on the stovetop¬†and contains¬†plenty of warm spices, bourbon, and jarred applesauce. No peeling and dicing of apples needed and it comes together in a half hour! Set it on the stove and get started on the pancakes. It’ll be done by the time your last pancake comes off the griddle. Stored in an air-tight container in the fridge, I’d keep it no longer than one week – if it lasts that long.

The Apple Bourbon Butter can be used on pancakes, waffles, bagels, toasts, or stirred into oatmeal.

Stovetop Apple Bourbon Butter

  • Servings: 8
  • Difficulty: easy
  • Print


1 cup applesauce

1/4 cup dark brown sugar

3 tsp. bourbon

1.5  tsp. molasses

1 tsp. cinnamon

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg


  1. In a medium pot, bring everything to a simmer over medium low heat.
  2. Stir every three minutes to eliminate burning.
  3. Allow to cook for approximately 30 minutes or until thickened and liquid pooling on the top of the apple butter is reduced. (Finished product should like like a very “dry” applesauce with no excess water)
  4. Remove from heat and allow to cool slightly. Transfer to airtight container and store in fridge for up to one week. This makes about 8 2 T. servings.

apple butter birdseye

Triple Citrus Poppy Seed Cake (and a review!)

Quick Breads are cute.

Quick Breads in polka-dotted, cubed baking cups?

Waaaay, way cuter. (Think: 12 fluffy puppies snuggled in a blanket cute)

I was super excited to get a package on my doorstep a few days ago. Even more excited when said package contained an assortment of baking cups from Welcome Home Brands, makers of oven-safe paper and plastic bakeware. Seriously, you guys. Think color. Think patterns. Think freedom from a zillion different sized baking pans – they stand alone!!!

Continue reading

Red Velvet Oreo Cookies

What happens when two of my favorite sweets combine? Umm. Magic.

What happens when two of my favorite sweets combine? Umm. Magic.

One of my many, many Target shopping binges inspired these cookies. After Christmas, I’d grabbed three packages of Winter Oreo cookies because they were on clearance. I’m not really sure why, although I do love Oreos, because I try not to keep prepackaged sweets in the house. We have enough homemade treats at any given point due to my slight baking obsession. Still, my practicality is seldom strong enough to withstand 89 cent packages of Oreos. Continue reading