Pumpkin Pancakes With Spiced Butter & Cranberry Drizzle
Pumpkin Pancakes With Spiced Butter & Cranberry Drizzle
Rated 4.3 stars by 3 users
Category
Breakfast And Brunch
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
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!
Ingredients
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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 Balsamic Vinegar
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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
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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 Sea Salt
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Cranberry Spice White Balsamic Vinegar, to finish
For the Batter
For the Spiced Butter
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 Balsamic Vinegar is a seasonal item! If you don't have this on hand, try replacing with our Harvest Fig Balsamic Vinegar.
1 comment
Paula Wilson
Are you out of cranberry spice vinegar?
Are you out of cranberry spice vinegar?