Pumpkin Pancakes With Spiced Butter & Cranberry Drizzle
Pumpkin Pancakes With Spiced Butter & Cranberry Drizzle
Olivelle
4
10 minutes
15 minutes
Breakfast And Brunch
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
- For the Batter
- 1 ½ cups Milk
- 1 cup Pumpkin Puree
- 1 Egg
- 3 Tbsp Brown Sugar
2 Tbsp Vanilla Maple Infused Olive Oil
- 2 Tbsp Cranberry Spice White Balsamic Vinegar
- 2 cups Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
1 ½ Tbsp Apple Chai Sugar Shaker
- For the Spiced Butter
- ½ cup Butter, softened
1 Tbsp Apple Chai Sugar Shaker
- 1 tsp Maple Syrup
1/8 tsp Vanilla Bean Sea Salt
- Cranberry Spice White Balsamic Vinegar, 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.
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