Pumpkin Pancakes with Spiced Butter and Cranberry Drizzle


Nothing says fall time quite like pumpkin! This twist to a breakfast classic is moist and bursting with fall flavor.


Prep Time: 5-10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes

Yield: 4 servings



Batter: - 1 1/2 cups Milk

- 1 cup Pumpkin Puree

- 1 Egg

- 3 Tbsp Brown Sugar - 2 Tbsp Vanilla Maple Olive Oil

- 2 Tbsp White Balsamic Vinegar - 2 cups Flour - 2 tsp Baking Powder - 1 tsp Baking Soda - 1 1/2 Tbsp Maple Orange Shaker

Butter: - 1/2 cup Butter, softened - 1 Tbsp Maple Orange Shaker - 1 tsp Maple Syrup - 1/8 tsp Vanilla Bean Sea Salt -Top with Cranberry Spice Balsamic



  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.

Items in green may be purchased at Verdello!

Featured Products
Andalucian Spanish Extra Virgin Olive Oil

Andalucian Spanish Extra Virgin Olive Oil

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