CATEGORY: Breakfast | 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:
For the batter:
- 1 1/2 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 1/2 Tbsp Apple Chai Sugar Shaker
For the Spiced Butter:
- 1/2 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 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.
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.
