Pumpkin Pancakes with Spiced Butter & Cranberry Drizzle
Rated 4.3 stars by 3 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Fall mornings just got a whole lot better! These pumpkin pancakes are fluffy, moist, and packed with all the cozy fall flavors. Topped with spiced butter and a sweet cranberry drizzle, they’re perfect for a fun Saturday breakfast with the kids (or a treat just for you)!
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Ingredients
For the Batter
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1 ½ cups Milk
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1 cup Pumpkin Puree
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1 Egg
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3 Tbsp Brown Sugar
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2 Tbsp Vanilla Maple Infused Olive Oil
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2 Tbsp Cranberry Spice White Barrel Aged Balsamic
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2 cups Flour
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2 tsp Baking Powder
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1 tsp Baking Soda
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1 ½ Tbsp Apple Chai Sugar Shaker
For the Spiced Butter
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½ cup Butter, softened
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1 Tbsp Apple Chai Sugar Shaker
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1 tsp Maple Syrup
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1/8 tsp Vanilla Bean Infused Sea Salt
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Cranberry Spice White Barrel Aged Balsamic, to finish
Directions
In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.
In a separate bowl, combined the flour, baking powder, baking soda, and Apple Chai Sugar Shaker.
Combine wet and dry ingredients. Mix just enough to combine.
Heat a griddle or frying pan over medium low heat with 1 tsp olive oil. Pour 1/4 cup batter into the pan. Flip pancakes once bubbles start to form on top. Cook and additional 2-3 minutes on the second side.
To make the butter stir together the butter, Apple Chai Sugar Shaker, maple syrup, and Vanilla Bean Salt.
Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.
Recipe Note
Our Cranberry Spice White Barrel Aged Balsamic is a Limited Time Seasonal Item! If you don't have this on hand, try replacing with our Harvest Fig Barrel Aged Balsamic.
1 comment
Paula Wilson
Are you out of cranberry spice vinegar?
Are you out of cranberry spice vinegar?