PUMPKIN PANCAKES WITH SPICED BUTTER & CRANBERRY DRIZZLE
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PUMPKIN PANCAKES WITH SPICED BUTTER & CRANBERRY DRIZZLE
Rated 5.0 stars by 1 users
Author:
The Hen House
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
PUMPKIN PANCAKES WITH SPICED BUTTER &
CRANBERRY DRIZZLE
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.
- 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.