Nothing says fall time quite like pumpkin! This twist to a breakfast classic is moist and bursting with fall flavor. Perfect for Saturday morning breakfast with the kids!
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1 1/2 Cups Milk
1 Cup Pumpkin Puree
3 Tbsp Brown Sugar
2 Cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 Cup Butter, softened
1 tsp Maple Syrup
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 Maple Orange 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, shaker, maple syrup, and salt.
Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.
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