Start by preparing the vanilla bourbon maple syrup ahead of time so it’s good to go once you’re ready to serve the pancakes. In a small bowl or glass jar, add the maple syrup, bourbon, and vanilla. Whisk until thoroughly combined.

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.

In a separate large bowl, whisk together the buttermilk, sweet potato puree, eggs, melted and slightly cooled butter, and vanilla until smooth.

Add the dry ingredient mixture to the wet, and whisk until just combined. Set aside and allow the batter rest for 10-15 minutes.

While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened butter, sugar, cinnamon, and 2 tbsp of the sweet potato pancake batter until well combined and smooth.

Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter.

Use a large cookie scoop or ¼ cup measuring cup to scoop and pour the batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute.

Using the piping bag full of the cinnamon swirl mixture, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake.

Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through.

Transfer the cooked pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.

Once ready, serve the pancakes warm with butter and the vanilla bourbon maple syrup.