Pumpkin Pancakes with Spiced Butter and Cranberry Drizzle

Pumpkin Pancakes with Spiced Butter and Cranberry Drizzle

Ingredients:

For the Batter:

For the Spiced Butter:

Directions:

  1. In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.

  2. In a separate bowl, combined the flour, baking powder, baking soda, and Maple Orange shaker.

  3. Combine wet and dry ingredients. Mix just enough to combine.

  4. 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.

  5. To make the butter stir together the butter, shaker, maple syrup, and salt.

  6. 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.

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